I'm not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches. April Bloomfield batchbigeat Change image and share on social
I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there. April Bloomfield birminghamforevergood Change image and share on social
Food's delicate. You have to handle it with finesse. You can't just be a big ogre. April Bloomfield bigdelicatefinesse Change image and share on social
I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring. April Bloomfield inspirekitchenmotivate Change image and share on social
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good. April Bloomfield comfortcookdinner Change image and share on social
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 enough propels you. April Bloomfield feargoodpropel Change image and share on social
I don't think of being a woman in an industry of men. I didn't walk into the kitchen and go, 'Ooh, I'm a girl!' I didn't get into my chosen profession. I wanted to be good at something. April Bloomfield choosegirlgood Change image and share on social
There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure every bite has a bit of everything in it. There's something special about that. April Bloomfield bitecareedge share on social
