Hey, I’m Becky. I’m a costume designer and wardrobe stylist, as well as a creative food professional and a classically trained pastry chef. Please visit my about page to learn more about me, or read below for answers to a few frequently asked questions about me and my pastry journey.
WHAT KIND OF TRAINING DO YOU HAVE?
I am a graduate of Le Cordon Bleu London, where I earned the Diplôme de Pâtisserie (French Pastry Techniques diploma, requiring nine months of full-time study). I also earned an MSc in Culinary Innovation, jointly delivered by Le Cordon Bleu London and Birkbeck, University of London, graduating with Distinction in 2022. For my master’s dissertation, I studied the relationship between cookbook consumers and Pennsylvania Dutch recipes.
In addition, I hold a Professional Chocolatier’s Certificate from Ecole Chocolat and an RSPH Level 2 Award in Food Safety, and have studied specialist techniques such as breadmaking and gumpaste flower-making. I’ve also undertaken advanced training in sugarwork at Le Cordon Bleu in London, and the Institute of Culinary Education in New York City.
I’VE ALWAYS DREAMED OF GOING TO PASTRY SCHOOL. WHAT WAS IT LIKE?
Going to pastry school was one of the best and hardest things I’ve ever done. I’m so glad I did it and wouldn’t trade the experience for anything. However, it was not easy. Pastry school is exhausting, physically demanding, and unbelievably stressful. It is also incredibly expensive. It’s definitely worth doing, but make sure you are mentally, physically, and financially prepared for the experience. You’ll need to make sacrifices, put in the hours, and fully commit to the work in order to be successful.
If you love baking and just want to learn some new techniques, many culinary schools (including the various Le Cordon Bleu campuses, as well as ICE in New York City) offer short courses which can provide a good foundation in pastry techniques, without the rigor and expense of a full diploma program. Many community colleges also have pastry programs.
I kept a detailed diary of my time at Le Cordon Bleu, which I’d encourage you to read if you are trying to decide whether pastry school might be right for you. If you have any specific questions about my journey to becoming a pastry chef, please feel free to reach out to me via email or on social media, and I’ll do my best to help!
HOW DID YOU LEARN FOOD PHOTOGRAPHY? WHAT CAMERA DO YOU USE?
I studied photography with Art of Intuitive Photography in New York City, and put in many, many hours of practice at home. I shoot on a Nikon D3400, an Olympus OM-D E-M10 Mark II, and occasionally on my iPhone 15.
I MADE ONE OF YOUR RECIPES. HOW CAN I SHARE IT WITH YOU?
Post your creation on Instagram, Threads, or Pinterest and tag my username @bastecutfold, or use the hashtag #bastecutfold. I’ll do my best to like and/or share your post.
CAN I REPOST ONE OF YOUR RECIPES ON MY PERSONAL WEBSITE?
Definitely! I do ask that you credit www.bastecutfold.com and include a link back to my site. If sharing on social media, please tag me @bastecutfold. And please let me know if you’ve shared one of my recipes so that I can give you a shout-out on social media, too!
WHAT IS YOUR FAVORITE THING TO BAKE?
I love making macarons, chocolates, and confections, as well as working with pulled sugar! However, I am interested in all types of boulangerie, pastry, and confectionery, and I really enjoy savory cooking as well. My favorite savory cuisines to cook at home include soups and stews, pizzas and galettes, Thai and Indian dishes, and all things vegetarian.
ANY BAKERY RECOMMENDATIONS IN LONDON? WHAT ABOUT IN NYC?
In London, my go-tos for delicious coffee and pastries include Popham’s Bakery, Bread Ahead Bakery, Buns from Home, Urban Baristas, Noxy Brothers, and Orée. And as a LCB graduate, I also recommend checking out Café Le Cordon Bleu!
In New York, I love Orwasher’s Bakery for breads, Mille-Feuille Bakery Café for viennoiserie, Schmackary’s for cookies, and Veniero’s for traditional Italian pastries and desserts.
WHAT DO YOU DO WHEN YOU’RE NOT IN THE KITCHEN?
In addition to being a pastry chef, I have a parallel career a costume designer and wardrobe stylist. I also love to draw and paint, travel, read, take photographs, watch documentaries, and attend the theatre as often as possible.
CAN I HIRE YOU?
Yes! I am actively seeking work as a recipe developer, recipe tester, food writer, food stylist/photographer, or pastry chef. Please feel free to view and download my CV, or visit my portfolio to see examples of my work.
CAN I FOLLOW YOU ON SOCIAL MEDIA?
Yes! You can find me at @bastecutfold on Instagram, Facebook, Pinterest, YouTube, and Threads. Feel free to connect with me on LinkedIn, too.
HOW CAN I GET IN TOUCH WITH YOU?
You can e-mail me at [email protected], or send me a message on Instagram: @bastecutfold. I look forward to hearing from you!
