" food for thought brings multitude together : that never gets old . Whether it ’s sharing a meal or a packet of chip , food creates connection . And if I can avail someone else discover their voice through intellectual nourishment , even better . That ’s the real joy . "
You probably know Rachel Khoo fromThe Little Paris Kitchen, the BBC series (and best-selling cookbook!) that launched her into the culinary spotlight. Or maybe you’ve seen her judging cakes onThe Great British MenuandThe Great Australian Bake Off. But behind the TV charm and Instagram-worthy plates is a woman who’s built her career through an unwavering belief that food can be a tool for connection and change. From growing up in South London to cooking in a tiny Parisian bedsit, Rachel’s path has been shaped by passion, innovation, and an unshakable love for food.
We sat down with Rachel to talk about her career evolution, her new flavour collab with KETTLE® Chips, and how she’s paying it forward with theKETTLE® Khoo Academy,an initiative designed to give aspiring female food entrepreneurs a real shot at success.
You primitively contemplate art and work in PR . How did food finish up engage centre stage?Rachel Khoo : I went to art college at Central Saint Martins and then exploit in PR and marketing . My life history was progressing , but I just felt like , " If I do n’t leave , I ’m going to stay here for the quietus of my living . " I want to get back into food – I ’d always loved it – and I looked at culinary schoolhouse in London , Vienna , and Paris . London would ’ve been the easiest pick , but with Paris , I ’d get the cultural experience too . I did n’t speak French , did n’t know anyone . It was definitely brass - wracking , but I thought , “ I ’ll just give it a go . ”
And you did n’t talk French ? How did you get by?Nope , not a word . I ’d spare just enough for the schooltime fees , but I did n’t have money for living expense , so I got a job as an gold span . That came with accommodation , 80 euro a calendar week , a mobile phone , and a travel pass – just enough to kowtow by . I also did loads of other jobs : selling perfume in section memory , teach English … I also worked in a little culinary bookstall , and that ’s how I start up meet people in food publishing . That opened the threshold to writing two cookbooks in French .
Around the same meter , I start doing underground pop - ups ~ restaurants clandestins ~ before pop - ups were really a matter in Paris . When I was writing my third cookery book for a UK newspaper publisher , I had over 100 recipes to try out . I hate food waste – that ’s my Austrian grandma ’s influence – so I started inviting masses to my tiny bedsit . I could correspond two people at a meter for tiffin . They ’d donate a flake towards ingredients , and I ’d screen the recipe on them . It was a great way to be scotch and get feedback .
A mess of people know you fromThe trivial Paris Kitchen . What was it like filming that?It was all filmed in that same tiny categoric ! I could only tally two Edgar Albert Guest at a clip around the mesa . It was A-one DIY – just me : cooking , filming , and serve . But it was such a special time because it was n’t just about recipes , it was about creating a human connection through solid food .
Your upbringing sounds like it had a large influence on your passion for food for thought . unquestionably . My daddy ’s from Malaysia , my momma ’s Austrian , and I grew up in the ‘ 80s in the UK , where the culture was more about assimilative , like,“don’t hold fast out ” . I did n’t grow up speaking Cantonese or Hokkien , but at the dinner mesa , everything come up together . We had beef rendang , Wiener schnitzel , roast on Sundays … Monday was leftovers night , so it was like the United Nations on the table ! That ethnic mix really shaped how I see intellectual nourishment – it ’s a way to connect , no matter where you come from .
Fast forward to now : how did the coaction with KETTLE ® Chips come about?They actually approach me , which was endearing because I authentically enjoy their chips . I produce up in the UK with chip sandwiches , that ’s the culture I occur from . InFranceor Sweden , where I ’ve lived , the chip game is n’t quite the same . So when KETTLE ® said they wanted to produce smell inspired by my time in France , I was all in .
There are so many delicious French flavours to choose from . say us how you land on the two . The smack – Honey Dijon Mustard and Brie & Caramelised Onion – are really personal to me . They ’re inspired by my clip in France and all the food I fell in beloved with there . The Honey Dijon has that beautiful angelic - tangy balance , and the Brie & Caramelised Onion is everlasting comfort : creamy , nutty brie geminate with that deep umami of caramelised onions .
How involved were you in the development?Very involved in the sport share – the tasting , brainstorming , the originative side ! I ’m not the technical expert , but KETTLE ® has an incredible research & development squad . We ’d go back and forth to get the flavours just right . Like with the Dijon , we wanted enough heat without it turning into that mustardy punch - up - your - nose smell ! With the brie , we had a whole brie versus camembert debate , it was a existent team movement . These chips really are a love letter to France and all it pay me .
And you ’ve also teamed up with KETTLE ® for the KETTLE ® Khoo Academy , an initiative which purpose to serve combat the disparity between serviceman and women in UK kitchen . The program is now head into its 2nd year – can you differentiate us a bit more about why you decided to become a mentor?When I was start out , I had to compute everything out on my own , there was n’t a clean way or mentorship . The KETTLE ® Khoo Academy is about changing that . We create a program that gives aspiring nutrient entrepreneurs access to everything I wish I had : mentorship , insight from KETTLE ® ’s team , workshop on branding , merchandising , R&D – the whole behind - the - fit of building a intellectual nourishment business .
One of the mentees want to start a intellectual nourishment motortruck bringing nutrient breeding to rural Scotland , but she could n’t drive . So she used her bursary for drive lessons . It sounds small , but it was life - alter . That ’s what this is about : giving citizenry practical tools and confidence to take the next step , no matter how big or pocket-sized .
Who do you want to practice for the next cohort?Absolutely any charwoman who ’s passionate about food and wants to divvy up that with the cosmos . It ’s not about where you are on your journeying or your age , it ’s about love . Whether you have a full commercial enterprise design or just an idea scribble in a notebook computer , we want to get word from you .
What do you hope next mentees take by from it?That you do n’t have to do it all alone . The Academy builds a community – mentees patronise each other , ploughshare experiences , and stay connected even after the programme ends . That kind of web is so powerful , peculiarly when you ’re just starting out .
Final question : What keeps you excited about intellectual nourishment after all these years in the industry?People . intellectual nourishment brings people together : that never gets old . Whether it ’s partake in a meal or a packet boat of chips , food creates connection . And if I can help someone else find their vox through food for thought , even better . That ’s the real delight .
