How hard is it to be a cook and a mother with young children?
Five professional cook discuss how having children changed “peoples lives”, in the kitchen and at home
Margot, 52, co-owns Rochelle Canteen and catering company Arnold& Henderson in Shoreditch, east London. She and husband Fergus Henderson have three children together: Hector, 22, Owen, 21 and Francis, 17
Id known Fergus for five months when we got married and 3 months later Hector was conceived. We were having a great time together cooking at the French House and I continued working hard, but that got increasingly depleting. My legs were dedicating out at the stave and I wanted to be in bed at midnight rather than cleaning down a kitchen. I recollect calling a lot.
None of my children were born precisely; they were all caesareans. I was hopeless at the birth component. Yet the breastfeeding was wonderful and I fed all my bubs for a year. But very soon after each arrived, if the staff was short at the restaurant, Id be in the kitchen with a kid strapped onto me, and it ran from there. Its hard to keep your career going in a kitchen when youre having newborns, if you believe that to be a good cook you should be cook all the time. The other cooks had to understand that part of their chore was having nippers around their feet. I think they brought life and exhilaration to the kitchen. There were sharp knives around and everything else but I didnt genuinely mind. I believed, If they burn themselves, they burn themselves. Theyll cry but theyll learn.
When Fergus went off to set up St John, he was doing doublings as head cook and then after run hed run have a few liquors and whenever we didnt have a babysitter I was stuck at home with the babe. I smashed a lot of clocks, hurling them at Fergus when he got home. Id induce, for example, roasted pumpkin, sausage and brown rice for me and the children, and then get them up to bath and bed, and if Fergus was home in the evening Id have another dinner with him. Perhaps his lovely roast chicken and simmered parsley sauce. When I started Rochelle Canteen[ with Melanie Arnold ], it wasnt open in the evenings, which constructed things easier, although there was a lot of rushing across town to school and back at 2.30 pm. We operated the business in a flexible road and our children was ever a problem there. But there were two calling children in the Canteen yesterday and I said, Thats enough! You have to pick them up and the mum said, We cant do that at the moment and the papa said, Its not their pick up day at the moment. Unbelievable.
Im trying to think what the best thing about being a momma is. Not all the washing after getting back from run, thats for sure. I suppose the glorious thing is that you feed these interesting thing who become your new bunch of buddies and you love hanging out with them. Well, sometimes you bloody dont, plainly, but theres an unconditional love which is amazing.
All the children have said, If everything is wrong with you in my chosen career, I can still has become a cook, Mum. But I never want them to be cooks because its the incorrect hours and incorrect schedule. Daytime is for living and the nighttime should be for putting your feet up or going out to lovely eateries and having other people cook for you. JH
Margots ginger crunch
When I was two, my mother was transformed into a health nut. All white flour and sugar used to go the door and was replaced by brown flour, molasses, carob, cider vinegar and honey. My sister Nicky and I craved sugar and would knock on the doors of our neighbours hoping their Tupperware containers were full of cooking. I suppose my cook started through desperation actually: I required sweet things.
So as soon as Mum left me, at the tender age of 10, babysitting for a few hours, I reached for Edmonds Cookery Book every house in New Zealand has one and searched for something that we had the ingredients for. We had them all, though once I started to attain the cookies they then asked for cream, butter and sugar. Not understanding this key baking process, I took the cream off the tops of our bottles of milk. Sadly, when Mum returned there was a sloppy, messy concoction coming to meet us out of the oven.
I then learnt to construct them and they became one of my top cookies. A great treat at the end of dinner with your coffee.
This recipe is based on one from the Edmonds Cookery Book; I simply add a bit more ginger.
Makes about 24
butter 125 g
sugar 110 g
plain flour 225 g
cooking powder 1 tsp
ground ginger 2 tsp
For the icing
butter 100 g
icing sugar 125 g
golden syrup 4 tbsp
ground ginger 3 tsp
Preheat the oven to 180 C/ gas mark 4. Grease a 20 cm x 30 cm sponge roll tin.
In a mixer, beat the butter and sugar together until creamy. Add the dry ingredients and mixture until a fine crumb. Pour into the tray and press down evenly. Cook for 20 minutes, until light brown.
Meanwhile, construct the icing by melting all the ingredients together over a medium hot, bring up to a simmer.
When the base comes out of the oven pour the icing over. Leave for a moment and then slice into thumbs while still warm.
Keep in an airtight container.
Olia, 32, grew up in Ukraine and Cyprus before operating as a cook de partie at Ottolenghi. She is the author of Mamushka, and the forthcoming Kaukasis the Cookbook: the Culinary Journey Through Georgia, Azerbaijan& Beyond. She has a son, Sasha, four