Louisa Bergese
Bio
After graduating from Leiths in 2010, I worked predominantly as a pastry chef for catering companies in Australia. Since returning to the UK I have also done some private catering, international wedding catering for royalty In the UAE amongst other very large corporate events.
My previous culinary experience includes teaching private cookery lessons to adults and young people, supplying cafes with cakes and bakes, and designing and baking bespoke cake requests. I have worked as a Leiths teacher since 2016.
Quickfire Questions
What is your most pivotal food memory?
My grandfather, who was Italian but lived most of his life in Germany, was extremely passionate about food and local produce. He would spend days preparing a huge selection of intricate and delicious dishes, amongst which there was obviously always a pasta dish. He would let us 'help' make the spaghetti with his electric pasta machine, much to the joy of me and my sister.
Although we felt the ultimate help in aid of drying the pasta was wearing the spaghetti like Rapunzel’s hair...
If you could prepare a meal for anyone, who would it be and what would you make?
Do you do all the cooking at home?
Yes! My partner is very good at cooking Asian cuisines but tends to leave the kitchen looking like a whirlwind has passed through, so I tend to take the reins, for everyone’s sanity.
What do you think is the most challenging ingredient to work with and why?
Not the most challenging in terms of prepping, but one of the ingredients I think needs a great deal of imagination to work with and transform it into something inspiring - a leek.
Is there a bit of kitchen kit you couldn’t live without or you are particularly attached to?
My large Kitchen Aid! I received it as a gift for my birthday seven years ago. My whole family questioned my need for such a larger mixer at home. They don't seem to mind it now though; I make 4 loaves in one go and share them around, and there seems to be an endless supply of cakes and bakes as I recipe test regularly.