You don’t always need to know the history of the author of a cookbook to appreciate it fully. However, in this case, Surrey chef Renu Ballantine’s background underpins what her debut book From Boardroom to Bouillabaisse is all about.
A former corporate engineer, with a degree in Manufacturing, Engineering, and Economics, Renu spent 25 successful years in the corporate world working for the likes of ExxonMobil. However, her true passion is food. This began in childhood, inspired by her father’s scientific food innovations – he invented St Ivel’s first low-fat margarine no less - and her mother's home cooking. She decided to make a huge lifestyle change and at 50 enrolled at Leiths School of Food and Wine and obtained two accredited culinary qualifications. She now runs a very successful private chef business and food consultancy.
A Culinary Journey
In From Boardroom to Bouillabaisse, self-styled Chef Renu B shares her unique perspective on cooking, shaped by her engineering background, global travels, family, favourite chefs, and Indian heritage. Over 60 pages, she has created an eclectic tome of recipes walking the reader through starters and canapés, fresh and wholesome dishes, simple weeknight meals, impressive dinner-party fare, and simple yet elegant desserts.
In a style reminiscent of Stanley Tucci’s Taste, Renu marries interesting anecdotes collated from her extensive global travels and kitchen experience with recipes so that we can understand more about the context of the ingredients and dishes. She demonstrates how more basic kitchen staples can be easily elevated (as someone with Italian heritage I loved her treatment of ingredients in the book's Heritage Tomato, Mozzarella and Basil Salad aka souped up Caprese) and gives a wealth of hints and tips so anyone can master things such as sushi rice and curries, create the amazing Schezwan and Pink Peppercorn Crusted Beef, Confit Garlic Mash with Miso Onion Tarte Tatin or whip up an Irish Cream Liqueur Tiramisu. Renu’s signature recipe, Easier than Bouillabaisse, Mediterranean Fish Soup, exemplifies her philosophy – and that of the book - of simplifying gourmet-level techniques without sacrificing flavour.
Where Engineering Meets Cooking
As a former engineer, Renu takes a practical approach to cooking. Her problem-solving mindset comes through in her meticulous yet accessible recipes, helping home chefs navigate seemingly tricky dishes with confidence.
She says: “I love taking complex cooking techniques and re-engineering them to create a range of dishes that anyone can make; I have added in those little hints and tips, which solve the everyday challenges in the kitchen, so readers don't have to.”
Whether you are a novice or an experienced cook, Renu’s insights in From Boardroom to Bouillabaisse make complicated cooking feel approachable and obtainable.
From Boardroom to Bouillabaisse is priced at £11 (including delivery in the UK) and is out on Friday, October 11th, 2024. For more information on the book and launch events, visit here.
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