Member of the Month November 2022: Rebecca Marshman-Eynon

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Rebecca Marshman-Eynon

As thanks for being a regular contributor to The Staff Canteen, Rebecca will receive an item of TSC merch of their choosing. a TSC mug and will be entered in our Member of the Year 2023 competition. The Staff Canteen Member of the Month feature is brought to you in association with Major.

Current Place Of Work/Position?

Coutts bank, Baxtery story, head pastry chef

What is your cooking style and what should people expect from the food on your menu?

Modern british with some french classics thrown in for good measure.

People should expect some serious nostalgia like my rhubarb and custard donuts

What is your favourite dish to cook and why?

I don’t have a favourite dish as such, however, my favourite sweet thing to create is most definatly afternoon tea! I love to create little cakes!

I like how pretty and delicate and refined you can make them look but yet pack a tiny little thing full of texture and colour and flavour.

The best thing about little bites is you can try more

Name a food item/dish/ingredient that isn't considered "cheffy" but you love to eat?

I love to eat street food ! It’s not your typical cheffy fine dining situation, but I think that when you eat street food your on a culinary journey.

The styles of cooking and the creative flares from all differnt cuisines and cultures just makes me super happy. Its an experience, and i love to be immersed in it.

What do you like about The Staff Canteen app and website?

I love that the app and website can connect you with other chefs and helps you share ideas and gain more knowledge.

No matter your level there is always so much more to learn. Everydays a school day if you love what you do.

What are your plans for the future?

Next year I will be working a lot more with Baxter story and be involved with all their plans for the future of the company, most excitingly their training academy!

I also have a new role coming with them next year that I can’t wait to get stuck into!

Way into the future I would love a pastry cook book with all my favourite recipies from over my culinary career!

What is the most important lesson you've learnt as a chef?

The Most important lesson I have learnt as a chef is, it’s ok to make mistakes, as sometimes the best food you make can come from a mistake!

No one is perfect and trying to make things perfect can take the fun out of creating.

If you want to feature in December's Instagram Top Ten, keep posting your great pictures on your TSC member's profile and using #thestaffcanteen on Instagram and we'll share the best!