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The Age
5 days ago
- Entertainment
- The Age
I always went for the ‘red flag' boys, until I met my husband
This story is part of the July 6 edition of Sunday Life. See all 13 stories. Rachel Khoo's father gave her a good grounding in science, but food was always her passion, says the cookbook author and judge on The Great Australian Bake Off. Here, the 44-year-old discusses the influential men in her life, her 'crush' on cookbook author Donna Hay, and why her views on marriage changed when she met her now husband. My dad, Kheng, was born in Malaysia and got a scholarship to study at the University of Bath in the UK when he was 18. He comes from a big family and his eldest brother had to support him while studying abroad. My grandad wasn't alive, so my uncle was the next in line to help the family financially. It was also expensive to fly home in those days, so he spent his holidays with a school friend's family. Dad comes from a hard-working immigrant family and taught me that nothing comes from nothing. He worked in IT. He's retired now and loves to play chess. As kids, my brother Michael and I would go to chess club. It wasn't really my thing and I'd sneak off to the tuckshop to buy sweets, but Dad made sure Michael and I knew a lot about science, from black-hole theories to Stephen Hawking. My parents met in a pub in London after my Austrian mum came to the UK aged 19 to work as an au pair. Dad is 10 years older than her, and he is traditional, but at the same time he never said you can't do this because you're a woman. He taught us to study hard and to work hard. I remember our first family trip to Malaysia when I was eight. It was a big culture shock for me – Dad's family ate an entire roast suckling pig. Coming from suburban London, it was very different. Loading My brother Michael is three years younger than me. He lives in Vienna and is way more laid-back than I am – I was the bossy older sister. We played a lot as kids, but we'd fight over the TV remote control. Michael works with Bitcoin now and has a knack of connecting people. I am more the introvert and he is the extrovert in the family. I went to a convent school in Germany from the age of 12 to 17 because my dad got work there. The only male teacher I had was a priest. I had a disagreement with him in front of the class about how he pronounced my name. Let's say we didn't see eye to eye. My celebrity crushes as a teen were bands like Take That and East 17 – I switched between liking Robbie Williams and Mark Owen, depending on my mood. I also had a crush on Australian cookbook author Donna Hay – I couldn't afford her books but always admired her styling and recipes. I built up the courage to approach her in Dubai some years back. I was so nervous.
Sydney Morning Herald
5 days ago
- Entertainment
- Sydney Morning Herald
I always went for the ‘red flag' boys, until I met my husband
This story is part of the July 6 edition of Sunday Life. See all 13 stories. Rachel Khoo's father gave her a good grounding in science, but food was always her passion, says the cookbook author and judge on The Great Australian Bake Off. Here, the 44-year-old discusses the influential men in her life, her 'crush' on cookbook author Donna Hay, and why her views on marriage changed when she met her now husband. My dad, Kheng, was born in Malaysia and got a scholarship to study at the University of Bath in the UK when he was 18. He comes from a big family and his eldest brother had to support him while studying abroad. My grandad wasn't alive, so my uncle was the next in line to help the family financially. It was also expensive to fly home in those days, so he spent his holidays with a school friend's family. Dad comes from a hard-working immigrant family and taught me that nothing comes from nothing. He worked in IT. He's retired now and loves to play chess. As kids, my brother Michael and I would go to chess club. It wasn't really my thing and I'd sneak off to the tuckshop to buy sweets, but Dad made sure Michael and I knew a lot about science, from black-hole theories to Stephen Hawking. My parents met in a pub in London after my Austrian mum came to the UK aged 19 to work as an au pair. Dad is 10 years older than her, and he is traditional, but at the same time he never said you can't do this because you're a woman. He taught us to study hard and to work hard. I remember our first family trip to Malaysia when I was eight. It was a big culture shock for me – Dad's family ate an entire roast suckling pig. Coming from suburban London, it was very different. Loading My brother Michael is three years younger than me. He lives in Vienna and is way more laid-back than I am – I was the bossy older sister. We played a lot as kids, but we'd fight over the TV remote control. Michael works with Bitcoin now and has a knack of connecting people. I am more the introvert and he is the extrovert in the family. I went to a convent school in Germany from the age of 12 to 17 because my dad got work there. The only male teacher I had was a priest. I had a disagreement with him in front of the class about how he pronounced my name. Let's say we didn't see eye to eye. My celebrity crushes as a teen were bands like Take That and East 17 – I switched between liking Robbie Williams and Mark Owen, depending on my mood. I also had a crush on Australian cookbook author Donna Hay – I couldn't afford her books but always admired her styling and recipes. I built up the courage to approach her in Dubai some years back. I was so nervous.
Buzz Feed
19-05-2025
- Entertainment
- Buzz Feed
Rachel Khoo Interview On KETTLE® Chips New Flavours
You probably know Rachel Khoo from The 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 on The Great British Menu and The 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 the KETTLE® Khoo Academy, an initiative designed to give aspiring female food entrepreneurs a real shot at success. You originally studied art and worked in PR. How did food end up taking centre stage? Rachel Khoo: I went to art college at Central Saint Martins and then worked in PR and marketing. My career was progressing, but I just felt like, "If I don't leave, I'm going to stay here for the rest of my life." I wanted to get back into food – I'd always loved it – and I looked at culinary schools in London, Vienna, and Paris. London would've been the easiest option, but with Paris, I'd get the cultural experience too. I didn't speak French, didn't know anyone. It was definitely nerve-wracking, but I thought, 'I'll just give it a go.' And you didn't speak French? How did you get by? Nope, not a word. I'd saved just enough for the school fees, but I didn't have money for living expenses, so I got a job as an au pair. That came with accommodation, 80 euros a week, a mobile phone, and a travel pass – just enough to scrape by. I also did loads of other jobs: selling perfume in department stores, teaching English… I also worked in a little culinary bookstore, and that's how I started meeting people in food publishing. That opened the door to writing two cookbooks in French. Around the same time, I started doing underground pop-ups ~restaurants clandestins~ before pop-ups were really a thing in Paris. When I was writing my third cookbook for a UK publisher, I had over 100 recipes to test. I hate food waste – that's my Austrian grandma's influence – so I started inviting people to my tiny bedsit. I could fit two people at a time for lunch. They'd donate a bit towards ingredients, and I'd test the recipes on them. It was a great way to be economical and get feedback. A lot of people know you from The Little Paris Kitchen. What was it like filming that? It was all filmed in that same tiny flat! I could only fit two guests at a time around the table. It was super DIY – just me: cooking, filming, and serving. But it was such a special time because it wasn't just about recipes, it was about creating a human connection through food. Your upbringing sounds like it had a big influence on your love for food. Definitely. My dad's from Malaysia, my mum's Austrian, and I grew up in the '80s in the UK, where the culture was more about assimilating, like, 'don't stick out'. I didn't grow up speaking Cantonese or Hokkien, but at the dinner table, everything came together. We had beef rendang, schnitzel, roast on Sundays… Monday was leftovers night, so it was like the United Nations on the table! That cultural mix really shaped how I see food – it's a way to connect, no matter where you come from. Fast forward to now: how did the collaboration with KETTLE® Chips come about? They actually approached me, which was lovely because I genuinely love their chips. I grew up in the UK with chip sandwiches, that's the culture I come from. In France or Sweden, where I've lived, the chip game isn't quite the same. So when KETTLE® said they wanted to create flavours inspired by my time in France, I was all in. There are so many delicious French flavours to choose from. Tell us how you landed on the two. The flavours – Honey Dijon Mustard and Brie & Caramelised Onion – are really personal to me. They're inspired by my time in France and all the food I fell in love with there. The Honey Dijon has that beautiful sweet-tangy balance, and the Brie & Caramelised Onion is pure comfort: creamy, nutty brie paired with that deep umami of caramelised onions. How involved were you in the development? Very involved in the fun parts – the tasting, brainstorming, the creative side! I'm not the technical expert, but KETTLE® has an incredible research & development team. 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 feeling! With the brie, we had a whole brie versus camembert debate, it was a real team effort. These chips really are a love letter to France and all it gave me. And you've also teamed up with KETTLE® for the KETTLE® Khoo Academy, an initiative which aims to help combat the disparity between men and women in UK kitchens. The program is now heading into its second year – can you tell us a bit more about why you decided to become a mentor? When I was starting out, I had to figure everything out on my own, there wasn't a clear path or mentorship. The KETTLE® Khoo Academy is about changing that. We created a programme that gives aspiring food entrepreneurs access to everything I wish I had: mentorship, insight from KETTLE®'s team, workshops on branding, marketing, R&D – the whole behind-the-scenes of building a food business. One of the mentees wanted to start a food truck bringing food education to rural Scotland, but she couldn't drive. So she used her bursary for driving lessons. It sounds small, but it was life-changing. That's what this is about: giving people practical tools and confidence to take the next step, no matter how big or small. BBC Who do you want to apply for the next cohort? Absolutely any woman who's passionate about food and wants to share that with the world. It's not about where you are on your journey or your age, it's about passion. Whether you have a full business plan or just an idea scribbled in a notebook, we want to hear from you. What do you hope future mentees take away from it? That you don't have to do it all alone. The Academy builds a community – mentees support each other, share experiences, and stay connected even after the programme ends. That kind of network is so powerful, especially when you're just starting out. Final question: What keeps you excited about food after all these years in the industry? People. Food brings people together: that never gets old. Whether it's sharing a meal or a packet of chips, food creates connection. And if I can help someone else find their voice through food, even better. That's the real joy.
Scottish Sun
19-05-2025
- Entertainment
- Scottish Sun
‘You think it's fine and dandy but it's not', Bake Off judge opens up about misogyny in the food industry
Rachel Khoo says there is 'more to be done' to combat sexism in the food industry KITCHEN NIGHTMARES 'You think it's fine and dandy but it's not', Bake Off judge opens up about misogyny in the food industry Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) IT IS the most wholesome corner of broadcasting with cookery shows oozing with comfort food and family-friendly jokes. However, over the past year the food industry has attracted the spotlight for all the wrong reasons with high profile chefs accused of sexual misconduct and misogyny. Sign up for Scottish Sun newsletter Sign up 5 TV chef Rachel Khoo has opened up about sexism and misogny in the food industry Credit: PA 5 She is a current judge on The Great Australian Bake Off Credit: Rex Something that sadly doesn't surprise TV chef Rachel Khoo. The Australian Bake Off judge says: 'It's sad, it's still the case, you'd really think things would have changed in 2025. 'You think it's all fine and dandy, but that's not the case. 'It shows how much work is still left to do and that goes for all parts of society. 'It's not just in the food world, but I think the food world is a small reflection of what's going on in a bigger part of the whole society. 'It's still happening and we've got work to do.' The mum-of-three's comments come following a slew of allegations against high profile names in the industry. In February Gino, 48, was accused of sexually inappropriate behaviour over 12 years, which he denies. ITV has vowed not to use him in future. And Gregg Wallace, 60, left his MasterChef hosting role in December after 13 allegations, which he denies, including inappropriate sexual comments. Rachel admits has dealt with her fair share of sexism in the past, previously revealing that a sound man placed a microphone down her bra without asking, and says that there have been times where her looks have taken the focus over her talent. Gino D'Acampo drew explicit picture of me during live filming of cooking show - culture was toxic, what TV producer told ITV 'I have worked on productions in the past where they want a particular look,' she says. 'Like they wanted a real 1950s look and there has been more emphasis on the female presenters look than the male presenters. 'But it's so ingrained in society. 'You know, there is that case of that presenter, newsreader wearing the same suit every day of the year and nobody saying anything versus his co-presenter, female wearing something the same twice and people complaining.' Rachel has become somewhat of a trailblaizer for women in the industry, recently being announced as the first female chef for Kettle Chips. As part of her role with premium crisp brand she launched the Khoo Academy where women seeking a career in gourmet food can apply for a chance to be part of a mentoring programme. She says: 'When I first started working in the food industry, I found it intimidating because I was the only woman. "We've seen a small increase of women in the kitchen since my early days but there's not nearly enough as there should be." 5 In February Gino, 48, was accused of sexually inappropriate behaviour over 12 years Credit: Alamy 5 Gregg Wallace, 60, left his MasterChef hosting role in December after 13 allegations Credit: PA Gregg Wallace - MasterChef scandal in Brief GREGG Wallace has stepped down from his MasterChef hosting role after a probe into alleged inappropriate behaviour. But what's the situation? Regular MasterChef host Gregg Wallace is currently the subject of a probe after an investigation was launched into his alleged misconduct over a number of years. Gregg has been accused of making sexual remarks to 13 colleagues including Beeb anchor Kirsty Wark - accusations he denies. The 60-year-old has now stepped away from the BBC show while historical misconduct allegations against him are investigated. Yet the former greengrocer spoke out on social media to blast the "women of a certain age" who he claimed were behind the allegations. The cooking show's production company, Banijay UK, has said law firm Lewis Silkin would lead the investigation into Wallace's alleged misconduct. Currently women make up just 18.5% of chefs in the UK and Rachel is no longer one of them, taking her career overseas. Rachel has travelled the world, hosting dinners and workshops in London, Paris, Berlin, Milan, Melbourne, Sydney and Buenos Aires. The keen chef set up a two-person restaurant based in her Paris flat, which attracted a great deal of social media attention. The experience led her to front BBC's show The Little Paris Kitchen: Cooking with Rachel Khoo in 2012 seeing her follow-up cookbook sell 120,000 copies. The author is currently a judge on The Great Australian Bake Off alongside Aussie chef Darren Purchese. The Swedish-based chef says that filming down under couldn't be further from the toxic environments seen in the headlines. 'Filming the Bake Off is for almost two months every year and it's such a dream job,' the Kettle Chips ambassador says. 'It's such a lovely show to be on, I only have my experience from the Australian one, but it is really both on screen and off screen. It is that warm family kind of vibe. 'A lot of the crew have done it for like, you know, many, many seasons and keep on coming back because they love working on the show, even though it's long hours and stuff like that. 'I want to be a cheerleader for people. I want to be uplifting people, not putting them down. 'You know, that's not my style.' I want to be a cheerleader for people. I want to be uplifting people, not putting them down Rachel Khoo Rachel lives in Stockholm with her professional chef husband Robert Wiktorin and three children and she says that gender equality is at the helm of home as well as her workplace. 'I'm very fortunate in Sweden as there is shared parental leave,' she says. 'My husband took six months off with our first so I could write one of my cookbooks. 'When I film Bake Off I only bring one of my children along because the other kids are in school and my mum comes to help. 'It's a group effort and we're all supportive, but I support my husband in other ways. He's just as good a parent as I am. 'It's a two way street.' Rachel Khoo's new range of Kettle Chip flavours, Honey Dijon Mustard (130g) and Brie & Caramelised Onion (130g) are available in major retailers from May (RRP £2.65).
The Irish Sun
19-05-2025
- Entertainment
- The Irish Sun
‘You think it's fine and dandy but it's not', Bake Off judge opens up about misogyny in the food industry
IT IS the most wholesome corner of broadcasting with cookery shows oozing with comfort food and family-friendly jokes. However, over the past year the food industry has attracted the spotlight for all the wrong reasons with high profile chefs 5 TV chef Rachel Khoo has opened up about sexism and misogny in the food industry Credit: PA 5 She is a current judge on The Great Australian Bake Off Credit: Rex Something that sadly doesn't surprise TV chef Rachel Khoo. The Australian Bake Off judge says: 'It's sad, it's still the case, you'd really think things would have changed in 2025. 'You think it's all fine and dandy, but that's not the case. 'It shows how much work is still left to do and that goes for all parts of society. Read More on Chefs 'It's not just in the food world, but I think the food world is a small reflection of what's going on in a bigger part of the whole society. 'It's still happening and we've got work to do.' The mum-of-three's comments come following a slew of allegations against high profile names in the industry. In February Most read in Fabulous And Rachel admits has dealt with her fair share of sexism in the past, previously revealing that a sound man Gino D'Acampo drew explicit picture of me during live filming of cooking show - culture was toxic, what TV producer told ITV 'I have worked on productions in the past where they want a particular look,' she says. 'Like they wanted a real 1950s look and there has been more emphasis on the female presenters look than the male presenters. 'But it's so ingrained in society. 'You know, there is that case of that presenter, newsreader wearing the same suit every day of the year and nobody saying anything versus his co-presenter, female wearing something the same twice and people complaining.' Rachel has become somewhat of a trailblaizer for women in the industry, recently being announced as the first female chef for As part of her role with premium crisp brand she launched the She says: 'When I first started working in the food industry, I found it intimidating because I was the only woman. "We've seen a small increase of women in the kitchen since my early days but there's not nearly enough as there should be." 5 In February Gino, 48, was accused of sexually inappropriate behaviour over 12 years Credit: Alamy 5 Gregg Wallace, 60, left his MasterChef hosting role in December after 13 allegations Credit: PA Gregg Wallace - MasterChef scandal in Brief GREGG Wallace has stepped down from his MasterChef hosting role after a probe into alleged inappropriate behaviour. But what's the situation? Regular MasterChef host Gregg Wallace is currently the subject of a probe after an investigation was launched into his Gregg has been accused of making The 60-year-old has now stepped away from the BBC show while historical misconduct allegations against him are investigated. Yet the former greengrocer The cooking show's production company, Banijay UK, has said law firm Lewis Silkin would lead the investigation into Wallace's alleged misconduct. Currently women make up just 18.5% of chefs in the UK and Rachel is no longer one of them, taking her career overseas. Rachel has travelled the world, hosting dinners and workshops in London, Paris, Berlin, Milan, Melbourne, Sydney and Buenos Aires. The keen chef set up a two-person restaurant based in her Paris flat, which attracted a great deal of social media attention. The experience led her to front BBC's show The Little Paris Kitchen: Cooking with Rachel Khoo in 2012 seeing her follow-up cookbook sell 120,000 copies. The author is currently a judge on The Great Australian Bake Off alongside Aussie chef Darren Purchese. The Swedish-based chef says that filming down under couldn't be further from the toxic environments seen in the headlines. 'Filming the Bake Off is for almost two months every year and it's such a dream job,' the Kettle Chips ambassador says. 'It's such a lovely show to be on, I only have my experience from the Australian one, but it is really both on screen and off screen. It is that warm family kind of vibe. 'A lot of the crew have done it for like, you know, many, many seasons and keep on coming back because they love working on the show, even though it's long hours and stuff like that. 'I want to be a cheerleader for people. I want to be uplifting people, not putting them down. 'You know, that's not my style.' I want to be a cheerleader for people. I want to be uplifting people, not putting them down Rachel Khoo Rachel lives in 'I'm very fortunate in Sweden as there is shared 'My husband took six months off with our first so I could write one of my cookbooks. 'When I film Bake Off I only bring one of my children along because the other kids are in school and my mum comes to help. 'It's a group effort and we're all supportive, but I support my husband in other ways. He's just as good a parent as I am. 'It's a two way street.' Rachel Khoo's new range of Kettle Chip flavours, Honey Dijon Mustard (130g) and Brie & Caramelised Onion (130g) are available in major retailers from May (RRP £2.65). 5 Rachel says that gender equality comes into play at home as well as in the kitchen Credit: BBC
