The Scottish Chefs Conference, Demonstrator chefs - Ruth Hinks

Celebrating the 10th anniversary of the Scottish Chefs Conference, this week we are giving you back to back interviews with the demonstrator chefs. Yesterday, we spoke to April Partridge, today we are speaking to one of the UK's best chocolatiers, Ruth Hinks. 

Ruth Hinks is owner of famous patisserie, Cocoa Black. she began her 25 year long journey with chocolate on the outskirts of Paris, at the Cacao Barry Chocolate School. Since then, Ruth has worked with top chefs, such as George Calombaris, the judge on Australian Masterchef, who started as her apprentice, and in many five star hotels around the world.

Since 2013, Ruth has held the World Chocolate Master title, and has been recognised as one of the top 5 chocolatiers in the world. Last year, she became ambassador for Callebaut, a worldwide club for chocolatiers to share their knowledge to chefs around the globe.

What does it mean to you to be at the 10th conference?

The Scottish Chefs Conference has gone from strength to strength since its inception. The service it provides to the industry is unique and it's great to be involved. 

Do you know what you are going to be cooking yet?

I've got a few ideas, but you'll have to wait and see!

>>> Read:Our chat with Ruth Hinks about this year's World Chocolate Masters competition

I think it important that the industry communicates well and that chefs have the opportunity to network, understand the latest trends and share their ideas and passion.

Has something ever gone drastically wrong when you have done a demo or live show before?

Yes, happens all the time. The secret's to keep cool and pretend everything's under control. It's the end result that counts.

By Katie Pathiaki