Inspired by Home
Senior sous chef at Le Gavroche restaurant in London, New Zealander Monica Galetti recently answered questions from Guardian readers about, amongst other culinary things, cooking seafood and gender barriers in professional kitchens. “I went into the profession not aiming to break any gender barriers, I was doing it for myself to become a chef,” Galetti said. Her first cookbook, Monica’s Kitchen, features influences from her childhood and early life in Samoa, her training as a chef in New Zealand, and other flavours and ideas inspired in part through travelling in Europe and Asia. “I went into the profession not aiming to break any gender barriers, I was doing it for myself to become a chef.” Galetti was also a judge on MasterChef: The Professionals.