Revelations: Margo Kujawa head pastry chef, Lexington Catering

Polishing cutlery for an events catering company in Poland. It was very boring but I did this for a couple of years while I was still at school

What do you normally have for breakfast?

I make sourdough bread at home every Sunday, so I have a toastie every morning, oozing with ham, cheese and butter

What do you do to relax?

Gardening. I love it but my wife thinks it's a granny hobby. She likes the tomatoes I grow though!

Which is your favourite restaurant?

It's closed now but it was Indian Accent in Mayfair. They made the best treacle tart

What's your favourite hotel?

Mama Shelter in Shoreditch. It's not fancy but it has so much character

What is your favourite cuisine?

Thai. When I was in Bangkok there was a lady with a street food stall making green papaya salad with fermented crab. Crunchy salty, acidic – delicious. All my friends said I'd be ill, but I ate it every day

Are there any foods/ingredients that you refuse to cook with?

Tinned pineapple and fermented raw pickled herring. I grew up in north Poland and it's a popular Baltic seafood dish. It's really good for you but I hate the smell

Which person in catering have you most admired?

For years it was Polish chef Wojciech Modest Amaro. I went to his restaurant and met him and I've never been so starstruck in my life

Which person gave you the greatest inspiration?

My grandpa. He taught me to garden and forage for ingredients and to make medicinal extracts. These are really precious skills

What irritates you most about the industry?

Prejudice. When I started 10 years ago, it was worse and very monochrome. The industry is changing, but you still don't see many women or queer people in management positions. There is still work to be done