Presenting guest stars of the Cacao Collective Event (Part 3): Sarah Frankland

She first stepped into the pastry industry aged 15, working on a Saturday in a local chocolate shop. This inspired her to then take a one day pastry course at Westminster Kinsgway College and love for pastry was formed for the super talented and passionate Sarah Frankland who is now a head pastry chef at Yauatcha.

But getting there it required a lot of hard work and determination:

Sarah finished school in 2004 and moved to London to pursue her dream. She enrolled on a pastry apprenticeship at Westminster and got her first job under Angela Hartnett at The Connaught.

Her sous chef at the time then recommended that Sarah applies for a role at William Curley where she then began as a commis chef and for six and a half years worked her way up to become Head Patissier.

In 2013 Sarah was looking for her next step in the pastry industry and was a frequent visitor to Yauatcha where she admired the style and technique of the patisserie. She started working as Head Pastry Chef for Yauatcha Soho and then took on Yauatcha City that opened in May 2015.

What inspires Sarah today? “My team inspires me, their eagerness for knowledge and new skills. When creating menus we brainstorm and discuss ideas together, each of us thinks differently through the vast range of work and culinary experiences we all have had. This leads to the diverse range of desserts, macarons and chocolates that we showcase at Yauatcha.”

Sarah Frankland has won numerous awards during her career including the Academy of Culinary Arts Awards of Excellence in Pastry in 2008 and in 2012 she was given an Acorn award by The Caterer magazine recognising 30 chefs under 30 for their work in the hospitality industry each year.

Sarah will present on Monday 15th February at the Cacao Collective event a wonderful recipe. We can’t reveal anything more now, but you are welcome to apply to join us at the wonderful event with Sarah Frankland, Cherish Finden, Hideko Kawa and Ramon Morato here.