Revelations: Ana Velazquez, executive pastry chef, Andina and Ceviche

What was your best subject at school?
Chemistry, it just made sense to me

 

What was your first job?
I used to work in the family business, taking wholesale orders in a grocery shop

 

What was your first job in catering?
I was a chef apprentice in a catering company called Epicurious in Ottawa, Canada

 

What do you normally have for breakfast?
First thing is always a coffee, then I normally have breakfast at work with the team. On my days off I enjoy making pancakes for my son

 

What do you do to relax?
I have around 20 indoor plants to look after, but I also love fixing old furniture, from buying it in antique markets to sanding it, changing the knobs, choosing the chalk paint, waxing it and giving it a new lease of life

 

Which is your favourite restaurant?
The Ledbury in London and Daniel in New York

 

What's your favourite hotel?

 

What is your favourite drink?
A Californian Viognier for any occasion and a Cosmopolitan for a good night out

 

What is your favourite food?
I love seafood, especially from my hometown, Veracruz in Mexico. Acamayas al mojo de ajo is crayfish in a garlic and lime sauce â€" you don’t need cutlery to eat it

 

Which ingredient do you hate the most?
I don’t hate it, but I avoid papalo â€" it’s a very aromatic herb, similar to watercress

 

What flavour combinations do you detest?
I once had a passion fruit and goats’ cheese cheesecake. I thought it wouldn’t work and the unpleasant aftertaste proved me right!

 

What do you always carry with you?
My phone, lip balm and antibacterial sanitiser. Funnily enough, not always my house keys

 

Which person in catering have you most admired?
Anne-Sophie Pic for her immaculate presentation and her technical ability to mix flavours

 

Which person gave you the greatest inspiration?
I read Letters to a Young Chef by Daniel Boulud and it changed my life. Because of him I moved to America to work in one of his restaurants and met my husband

 

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