years in the making
Hello, I’m Cherrelle owner of sweet genius. I’d like to tell you a little bit about myself first because I think that’s probably the best place to start.
Over the past 15 years I’ve worked as a pastry chef and a cookery teacher my career has mostly seen me working in hospitality since 18 years old, I worked in pubs and restaurants behind bars and waiting on before finding my way to the kitchen at 19. The kitchen has always been for me a sort of healing space somewhere I can leave all my metaphorical baggage. For some people they have the gym or the pub etc. I have the kitchen, cooking professionally can be therapeutic it can be competitive, challenging and it’ll test your limits and boundaries but for me it’s always cathartic. It’s my art. I’ve practiced yoga off and on for a few years and something I’ve heard yogis say quite a lot is “leave it all on the mat” and I’d most definitely say I’ve left parts of me in every place I’ve ever worked. There’s a state of being called flow state this is where the physical and spirit are closest in alignment this is where I find myself on a good day at the office. I’m a mum to 3 daughters and navigating the industry, the stress and pressures that go with working long hours in an ego driven male dominated environment eventually led me to take the risk and become my own boss…
And two weeks later covid -19 arrived!
We’ve had a rocky start and it’s taken some time to find our feet but it’s far from over! we’ve relaunched with a new menu with lots of new options and some of your old favourites too. All of our recipes are a culmination of recipes and techniques we’ve learned and developed in restaurants we’ve worked or ones we’ve developed from scratch here in our sweet genius kitchen. I’ve always had a firm idea of how my dream kitchen would feel and so that’s what I’m creating here, a balance of the nurturing and guidance you get in a college kitchen combined with the speed, precision and comradery of the professional kitchen. We’re continually evolving our processes and getting closer to realising our vision. When building sweet genius, I’ve reflected on my experiences in college, professional kitchens and my time spent teaching and tried to piece together all the best bits and get rid of the parts that I didn’t want to take with me. And well, I think it’s beautiful.