Who is chef Cecily Rae MasterChef: The Professionals 2023 quarter-finalist?

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 Cecily Rae, Private Chef, London.

Thirty-year-old Cecily has worked as a private chef for the last eight years.

Born in Cardiff and brought up in Aberdare, South Wales, Cecily has worked for private households in London whilst also training under chefs in hotels across the world.

She currently works as a freelance private chef in London as well as running her own social enterprise.

Name

Cecil 

AGE

30

Where are you from/where do you live

London, originally from Aberdare, South Wales.

CURRENT AND PREVIOUS EXPERIENCE

After school, Cecily studied Environmental Sciences at university then went on to work in ski chalets in France, which led to roles as a chef for private households.

After a role working at the restaurant at Tanuki Hotel in Nozawa Onsen - a village in the Japanese mountains - she settled in London working for a catering company before working again as a private chef during the pandemic for a family based in Belgravia.

She now works as a freelance chef and is concentrating on running a community kitchen supporting asylum seekers and refugees in South London called Gma’s Community Kitchen.

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

“I’ve always been completely obsessed with cooking programmes. When I got home from school I used to watch them all religiously. I’ve also always been passionate about food and becoming a chef happened naturally as it was what I was good at! I love the freedom to be creative every day and how there are no limits to the amount you can learn about food.”

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

“My cooking is ingredient-focused and I like to not over-complicate things for the sake of it. Working as a private chef, I have to make sure everything is big on flavour and try not to prioritise style over substance. At work, the food I cook varies from refined dinner party style dishes all usually plated with modern European or sometimes Japanese techniques. Other times it’s less formal dinners over barbecue or comfort food type meals. I cook breakfast, lunch and dinner as well as baking fresh bread and a variety of patisserie items for the principle [of the household].”

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

“I want a challenge and to push myself and my food out of my comfort zone. I think I'm at a stage where my skill and experience are good enough to enter the competition - albeit slightly terrifying!”

OUTSIDE OF COOKING WHAT ARE YOUR PASSIONS?

“I love skiing and travelling where I can and I’m passionate about helping others through the connecting power of food and running my community project, which takes up a lot of time.”