Position Head patissier, William Curley
Nominator William & Suzue Curley
Proudest career moment I achieved the Academy of Culinary Arts Award of Excellence in Pastry at 20, but I felt even more proud recently to mentor apprentice Melissa Paul who also achieved the award, with the overall top score.
Greatest inspiration Working for William Curley
Ambition In the not too distant future, I would like to open my own business.
After Sarah Frankland completed her pastry qualifications with distinction, she honed her skills with work experience at Marasu's Chocolates and Petits Fours. She landed her first job in 2004, aged 16, as a commis chef in pastry at Angela Hartnett at the Connaught. There, she learned how to deliver high-quality produce across all pastry sections.
In 2007, Sarah moved to William Curley, where she has worked her way up in the business, starting at the Richmond shop kitchen and moving to the main kitchens at Twickenham. Having obtained a deeper understanding of fine pastry work, she now fulfils a sous chef role, running the chocolate and tourier sections and helping to organise and manage the business and train new apprentices.