Daniela Gattegno – Edinburgh New Town Cookery School

Graduated from:

Bio:

Daniela Gattegno is a culinary professional who transformed her life after leaving a successful academic career. With a background in developmental biology and a post-doctoral research fellowship at the University of Edinburgh’s vet school, Daniela made the bold decision to pursue her passion for food and cooking.

What sparked your passion for food?

I was a scientist before I enrolled on the course. I was in my early 30s, a post-doctoral research fellow at the vet school at the University of Edinburgh and though very fortunate with my team and the work I was doing, I just did not feel fulfilled professionally. I took the plunge, sold my car and used the money to enroll on the course at ENTCS.

I have always loved cooking, but nothing more than just cooking for friends and family. I come from two cultures whose food is all about bringing people together, Greek and Chinese, so it felt less like a prospective profession and more like an extension of who I was.

What encouraged you to follow your passion and undertake professional training?

I was just eager to learn more and to explore the possibility of a career in food. I wasn’t intending on becoming a professional chef, I simply wanted to expand my knowledge and to gain hands-on experience.

Why did you choose Edinburgh New Town Cookery School?

I thought about moving down to London, but I loved Edinburgh as it felt like home to me. So, I chose Edinburgh New Town Cookery School because of its fantastic location, reputation for excellence, and of course, the breadth of Fiona’s experience.

How has your training at Edinburgh New Town Cookery School influenced your career progression?

My time at Edinburgh New Town Cookery School has been invaluable to me throughout my career. Without it I would never have followed a career in professional kitchens, it was never an option in my eyes. I always thought I would end up as a food stylist or a food writer.

What skill or knowledge taught during your course has been most valuable throughout your career?

The technical learning throughout the course was invaluable. Experiencing time constraints and precision as part of the teachings was so important in preparing for a culinary career. Having developed these skills under supervision I felt properly equipped for professional kitchens upon graduation.

How has your career progressed since graduating?

Once I graduated I got a job at Ottolenghi in Notting Hill as a CDP. From there I went onto becoming a head chef at their Islington site. From there I went on to working as CDP at Moro on Exmouth Market. Once I had worked all the sections in Moro, I then worked at their sister restaurant Morito next door as a chef and then as a head chef. From there I went on to work at The Barbary as a junior sous chef. Then I helped the Paskin group open their first café next door to the Barbary in Neal’s Yard, called Jacob The Angel. I then went on to work at Caravan as a development chef for their new site opening in Fitzrovia. Right before Covid, I decided to go freelance as a Development chef and Consultant, and I worked a bit helping restaurants and new food businesses set their menus and kitchens. I then started working at Belazu as a development chef and I am now after 3 years at Belazu, the Head Development Chef.

What’s been a memorable culinary experience or opportunity since your graduation?

Everything that came after has been memorable. A career in food that I had never imagined for myself.

What goals do you hope to achieve in the future?

I have been very lucky to have worked at some amazing restaurants and have now found my niche working for one of the best food ingredients company that exists. My role is so varied, I cook for customers, I develop products, I help source new ones and I travel and eat a lot to find what is the next best thing. My future goals would be to just continue to expand my culinary knowledge and to never ever stop eating and thinking of food as a source of inspiration and creativity.

What advice would you offer prospective professional students?

To not ever think that changing your career is impossible.

Don’t ever think you are stuck in your career or that changing paths isn’t possible. It is never going to be too late to pursue what you are passionate about.