Who is chef Paule Béké MasterChef: The Professionals 2024 contestant?

Four more chefs take to our screens in the next heat of MasterChef: The Professionals 2024, on Thursday, November 7 (8pm).

Introducing Paule Béké, who runs private catering company Douceurs d'ivoire.

Paule spent her early years in the Ivory Coast and France and worked as a project manager before retraining as a chef.

Name

Paule Béké

Where are you from/where do you live?

Paule lived in the Ivory Coast until she was 14. She then moved to France, where she spent the rest of her childhood. In 2011, she moved to the UK and now lives in south east London with her daughter.

Current and previous experience

After school, Paule studied a business degree and worked in the corporate world as a project manager. She always knew cooking was her passion and retrained as a chef 10 years ago. Paule went on to set up her own private catering company called Douceurs D’Ivoire, which she still runs now. 

Who and what inspired you to become a chef?

“My dad was a chef and my mom a great cook. We always threw big parties, entertaining and catering for guests at home. I was always part of that but never thought of it as a career - just something I loved. It was only when I started working in the corporate world that I realised I wanted to make my passion into a career. In the kitchen I feel like a maestro who creates a symphony of tastes, something I really own and forget about the rest.”

How would you describe your style of cooking and any influences on it?

“Bold and full of flavour, I like to take Ivorian or other African ingredients and dishes and pair them with French or western techniques. Food, for me, is full of emotion and I create my dishes inspired by people I meet, memories, seasons and places I’ve visited. I am providing a cooking of emotions to nurture the body and soul.”

Why did you want to take part in MasterChef: The Professionals?

“I entered the competition to see how far I can get and I’m excited to showcase my style of food to the judges, it’s a real honour as they are so respected in the industry. I’d love to make Ivorian food as popular as other cuisines in the UK, like Chinese or Italian. I’d also like to highlight sustainability which is really important to me.”

Outside of cooking what are your passions?

“I love to travel, paint, dance, and create tableware or anything related to the art of the table. My daughter is seven and I enjoy cooking with her too.”