Chef Profile: Kelly Cruickshanks

Our Continental Chefs

Chef Profile: Kelly Cruickshanks

One of Kelly’s earliest food memories is watching her dad make his fabulous pavlova – and being allowed to lick the bowl clean afterwards. 
She got into cooking from an early age – when her mum and dad literally “let her loose” in the kitchen. She made a lot cakes, a lot of mess and decided that she loved food. 
That was just the beginning of Kelly’s lifelong involvement with food. As a professional, Kelly got her start in catering, and eventually owned and managed her own gourmet catering business. She has also contributed recipes to a number of well known magazines and cookbooks, and still remembers the thrill of seeing her recipes in print with beautiful photography and thinking, “I did that!” Kelly’s journey has brought her to Continental, where as an Innovation Chef, she has been developing recipes for new Continental products for the last six years. 
For Kelly, the most important for a Continental Chef is to think about food from a mum’s point of view. She loves being able to make a difference to people’s lives at mealtimes – with tasty, nutritious products that are inspiring but also practical for busy families. 

What do you love about food?

I just love cooking for people – you’ll always find me in the kitchen at parties!

If you weren’t a chef what would you be doing?

Honestly I really don’t know. It’s difficult to imagine not working with food, so definitely something food related!

What’s the most useful tool a chef can have?

A good mixer – it’s great for baking (and I love to bake) and I also use it to make really great pizza dough.

What’s your Top Tip(s) for home chefs?

Good ingredients really matter. Quality over quantity is a good rule to follow. 

Favourite dish to cook and why?

Risotto. I love making Risotto because it’s actually quite simple to prepare, but makes a big impression with friends and family. My personal favourite is Risotto with roasted pumpkin, baby spinach, and pine nuts.

Favourite dish to eat and why?

I hate deciding what to eat in restaurants. That’s why I love degustation menus – why make a decision, when you can just eat everything?!

What food ingredient couldn’t you live without?

Good quality olive oil.

What makes a good chef?

Attention to detail and a desire to create.
 
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