Revelations: Sarah Barber, executive pastry chef, Hotel Café Royal, London
What was your best subject at school?
What was your first job?
Pastry commis at the Park Lane Hotel
What do you do to relax?
I read or have a massage
Which is your favourite restaurant?
What is your favourite drink?
What is your favourite cuisine?
Which ingredient do you hate the most?
Are there any foods/ingredients that you refuse to cook with?
Mustard and olives - I cannot stand them
What flavour combinations do you detest?
Strawberry and balsamic
Which person in catering have you most admired?
French pastry chef Philippe Conticini
Cast away on a desert island, what luxurywould you take?
Valrhona Tanariva milk chocolate
If not yourself, who would you rather have been?
If you had not gone into catering, where do you think you would be now?
Working in something food-related, such as a food stylist or a journalist
Tell us a secretâ¦
I love cooking simple food at home
What irritates you most about the industry?
The younger generation of chefs who think they know it all and have an answer for everything
What's your favourite film?
Iron Man 3
What is your favourite prepared product?
I don't eat prepared food
Who would be in your 'fantasy' brigade?
My pastry team at Hotel Café Royal are my dream team; it took 18 months to build the brigade