April Bloomfield is the chef and co-owner of the Spotted Pig and John Dory restaurants, New York
HIGHS … One of my highs was obviously getting the job at the River Café and embracing their philosophy and passion for food. It pretty much changed my life forever.
After four years there I became the sous chef and had a fantastic time.
Then I got the opportunity to move to New York and open the Spotted Pig. I found it quite difficult because no one could understand a bloody word I said: I could've been speaking Japanese.
But I couldn't be more grateful for the Pig. We've been busy since day one and never looked back - I never dreamt it would be this successful.
Now, I'm looking forward to opening the John Dory, and I've got so much adrenaline and it's such an exciting time.
I get so wrapped up in my work I forget where I am, but every now and again I walk down a street and bump into some iconic New York landmark like the Empire State Building and I'll be, like, "Oh yeah, I'm living in New York." That's pretty "wow".
LOWS … Just before I got the job at the River Café I really thought that I wasn't good enough and that I didn't have what it takes to be a successful chef.
I was quite hard on myself, although no one actually said I was a disappointment I think it was mainly internal. I assume now it was my drive for wanting to be better, but I really questioned whether I could do it for the rest of my life and whether I wanted to continue in that direction.
Although I never stopped loving cooking, I decided to apply to the police force and thought it would be up to fate. If I got in, great if not, I'd carry on cooking.
I got my application letter back and they wanted me to go for the transport police, which wasn't good enough for me. So I thought: "OK, I'm meant to cook."
- Age 34
- Lives New York
- Drives Doesn't drive
- Favourite holiday The priority is food, so Morocco, Italy or a Third World country
- Working motto Always push, and try to be the best you can