Who is chef Catrin Rehnström MasterChef: The Professionals 2023 contestant?

Ahead of MasterChef: The Professionals 2023, which airs on BBC One and BBC iPlayer from Monday 23 October, we find out more about the chefs taking part.

Introducing Catrin Rehnström, Head Chef Bartlett Mitchell caterers.

Catrin works for a contract catering company in Central London.

Born in Sweden, she trained in Culinary Arts and Meal Science before moving to London in 2013 to pursue her career as a chef.

She has worked for both large corporations and Michelin-starred establishments and lives in London with her husband Josh.

Name

Catrin Rehnström

AGE

31

Where are you from/where do you live

Born in Sweden, live in London

CURRENT AND PREVIOUS EXPERIENCE

Catrin trained at Örebro University and has worked for both the Citi Group and The Goring Hotel. She currently works for Bartlett Mitchell caterers.

HOW DID YOU GET INTO COOKING AND WHAT DO YOU LOVE ABOUT IT?

“I come from a really foodie family and remember cooking with my father and grandmother when I was a little girl. I never really thought about it as a career until I was a bit older though. I originally went to marine school as I wanted to be a coastguard but that didn’t work out. I ended up studying food science where I wrote a 40,000 word dissertation on Sorbet! From that moment I hooked and just wanted to keep learning. I love that food and cooking is about science, theory, being organised but ultimately creating tasty dishes. It’s never ending in terms of what you can learn and I love that.”

HOW WOULD YOU DESCRIBE YOUR STYLE OF COOKING AND ANY INFLUENCES ON IT?

“My first job in London was in a well-known Michelin kitchen. I spent four years working around the various sections, starting as a commis and working up to Junior Sous Chef. This was the best training ground where I learnt classic techniques and the importance of consistency, and this still hugely influences my cooking. Since working in catering, I’ve had more scope to develop my own food. I design fine dining menus monthly and have the freedom to create my own dishes. I’m passionate about no waste and will use up basic ingredients leftover from the café in the day and turn them into something new, like porridge oats into bread. If I had to sum up my style I would say classic, no waste and a sparkle of Swedish touch.”

WHY DID YOU WANT TO TAKE PART IN MASTERCHEF: THE PROFESSIONALS?

“I’m in control of my food on a daily basis and have got used to pushing myself, but I want to be pushed further and I think a competition like this does exactly that. I always put in my best efforts and seize opportunities and this is another, unique, way to do it. It’s a challenge and I’d love to win but I’m trying not to plan that far in advance. I take each moment as it comes.”

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“My husband and I are both a big fan of the outdoors, he is a running nerd so we’ll often go running together or for a long cycle. It’s great way to clear the head, especially when you’re in the kitchen for most of the day.”