France was always a little scary to me. I had the preconception that France was a bit hoity-toity. — April Bloomfield Copy Share Image
I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress.… — April Bloomfield Copy Share Image
I have this obsession with pea pods. They're just really nice to look at. They can be perfect. — April Bloomfield Copy Share Image
I still worry that I could be better. That's where standards come from, from not wanting to settle. The fear of not being good… — April Bloomfield Copy Share Image
If you work hard and you learn and you absorb and you pay attention, career in food is great. This job can take you… — April Bloomfield Copy Share Image
My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened… — April Bloomfield Copy Share Image
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like. — April Bloomfield Copy Share Image
I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for me. But… — April Bloomfield Copy Share Image
I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which… — April Bloomfield Copy Share Image
I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and… — April Bloomfield Copy Share Image
There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure… — April Bloomfield Copy Share Image
I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring. — April Bloomfield Copy Share Image
