There are chefs, and then there are artists who happen to wear aprons. Sarah Frankland belongs to the latter group. Known for her stunning pastries and powerful presence in the kitchen, Sarah has carved out her place in the upper crust of the culinary world. We sat down with her for an exclusive interview, and let’s just say—her story is as rich as her chocolate tart.
Meet Chef Sarah Frankland
Early Inspirations
Born with a sweet tooth and a sharp mind, Sarah’s passion for baking started young. “I was the kid who always wanted to bake on weekends,” she laughs. From family kitchens to professional ones, her path was guided by curiosity, creativity, and a dash of stubbornness.
Her Journey to Becoming a Pastry Powerhouse
Sarah’s rise wasn’t overnight. She trained at some of the UK’s top culinary institutions before earning her stripes at Michelin-starred restaurants. Her determination, paired with finesse, helped her stand out in the often-intimidating world of fine dining.
A Day in the Life of a Chef
The Daily Grind
A typical day starts before sunrise. “It’s early mornings, late nights, and no shortcuts,” Sarah shares. Her routine involves everything from mixing ganache to mentoring juniors—sometimes simultaneously.
Precision and Pressure
Every gram counts, she says. “It’s science, emotion, and time management in one.” The stakes are high, but that’s part of the thrill.
The Philosophy Behind Her Craft
Sweetness with Substance
To Sarah, dessert isn’t just about sugar—it’s storytelling. “Each dish should say something, even if it’s just ‘I care.’” She aims for harmony, not just sweetness.
Balancing Creativity with Tradition
She blends classic French techniques with modern aesthetics. “You respect the roots but make it your own,” she explains. Her desserts feel familiar but look like modern art.
Career Highlights
Working at Michelin-Starred Restaurants
Sarah’s resume includes time at The Ritz and William Curley’s pâtisserie. “Those kitchens shaped me,” she recalls. The discipline and elegance of those experiences still guide her.
Becoming Executive Pastry Chef at Pennyhill Park
Landing the role at Pennyhill Park was a major milestone. “It’s a chance to push boundaries with flavor and design every day,” she says. And yes, she still personally pipes every éclair.
The Art of Patisserie
The Power of Technique
Good pastry is about more than flavor. Texture, color, and structure all matter. “You eat with your eyes first,” Sarah reminds us.
Designing for Taste and Presentation
Each plate is thoughtfully composed. “Dessert should be a moment,” she says. “You remember the way it looked, the crunch of the shell, the melt of the mousse.”
Challenges in the Culinary Industry
The Demands of Perfection
In pastry, there’s little room for improvisation. “One wrong move, and it’s ruined,” she admits. The pressure is constant—but so is the reward.
Navigating the Male-Dominated Kitchen
Being a woman in top-tier kitchens wasn’t always easy. “You have to be louder, faster, better. But you earn respect with consistency.”
Mentorship and Leadership
Teaching the Next Generation
Sarah believes in nurturing young talent. “Everyone deserves someone who believes in them early on,” she says. Her team knows she leads by example.
Building Strong Teams
“A good kitchen runs on trust,” Sarah explains. She encourages open communication and constant learning. “If we’re not growing, we’re not doing it right.”
Women in the Kitchen
Breaking the Mold
Sarah has become a role model for women entering the industry. “I didn’t have many female chefs to look up to,” she says. Now she is one.
Empowering Through Example
Through visibility and mentorship, she’s working to change the culture of professional kitchens, one pastry at a time.
Sustainability
Reducing Waste in the Kitchen
Her team practices zero-waste principles where possible. Leftovers get reused or transformed. “It’s about being smart and responsible,” she says.
Choosing Local and Seasonal Ingredients
“We work with nearby farms for our fruits and dairy,” Sarah explains. It supports the community and elevates the flavor of every bite.
Life Outside the Kitchen
Work-Life Balance as a Top Chef
It’s a juggling act. “I carve out time for rest, even if it’s just 15 minutes with tea and a book,” she says. She’s learned that burnout doesn’t serve anyone.
Hobbies That Inspire Her Plates
Sarah loves art and nature. “A walk in the woods can inspire a dessert. It’s all about staying open.”
Advice to Aspiring Chefs
What You Should Know Before You Start
“It’s tough, but worth it,” Sarah warns. She encourages passion over ego, and patience over speed. “Learn the basics and never stop refining.”
Mistakes to Avoid and Habits to Build
Don’t skip the basics. “Master pastry cream before you try molecular gastronomy,” she advises. And always—always—clean as you go.
What’s Next for Sarah Frankland
Dreams and Ambitions
Sarah dreams of opening a boutique patisserie of her own. “A place where people can feel joy in every bite,” she smiles.
New Projects on the Horizon
She’s also working on a cookbook and maybe even a pastry podcast. “I want to make patisserie accessible to everyone,” she says.
Conclusion
Sarah Frankland is more than a pastry chef—she’s a visionary. With equal parts discipline and imagination, she’s changing the culinary landscape one plated dessert at a time. Her story is proof that with enough grit and ganache, you can create something truly unforgettable.