Fear of cooking is real, common, and can take many forms. There’s even a name for it: Mageirocophobia. For some, this fear takes a specific form: baking. Granted, instructions like “caramelize” and “proof the bread” can make even the bravest of cook run for cover. Luckily for us, we’ve found the cure: pastry chef and author Ravneet Gill.
The author of The Pastry Chef’s Guide: The secret to successful baking every time, Gill understands the complexity of baking and hops to dispel the myth that only a chosen few can make a decent bread loaf.
Having worked as a pastry chef for some ten years, Gill has come to be known for her down-to-earth approach, sharing her knowledge both online and offline, and often featured in publications such as The Guardian, Observer Food Monthly, Feast, and Courier Magazine.
“Pastry is an art,” says Gill, “but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don’t use strawberries in December.”
It’s the kind of sass you’ll need when combating our fear of the oven. Purchase her book and get some inspiration on her Instagram page!
