Samantha Rain - Rendered on: 20/01/2019 01:54:59

Samantha Rain Add To Favourites

Job Role

Sosa Development Chef


HB Ingredients


I originally discovered I wanted to be a pastry chef when I was at school, we all had to do different work experiences and one of mine was at Unilever, they let me put my own dessert on for the day which I called “sams super sundae” and from there I discovered I had a passion for all things sweet. I then went on to college where I studied a NVQ level 2 in catering and hospitality. From there I went to work at the Auberge Du Lac in Hertfordshire where after 6 months they gained there first Michelin star so I stayed and worked there for 3 years.

From there I went to work at La Becasse in Ludlow as they didn’t have a pastry chef and then got transferred in Michelin Starred Lortolan in Reading. In the meantime I had a holiday to New york where I discovered a beautiful chocolate shop and fell in love with chocolates and the different flavours, so on my return I decided that I also wanted to specialise in Chocolate so I booked a 5 day chocolate school with Mark Tilling. After that I knew I wanted to do chocolate more full time so I got a Job at Rococo Chocolates in London. From there I went on to work for Paul Wayne Gregory Chocolates in Lewes where I still help out in the busy periods.

I am now currently working with HB Ingredients as there Sosa Development Chef so now I do a mixture of Pastisserie and Chocolate but incorporating the vast range of Sosa Products. I go out and give demos and training classes for all different level chefs and also all different sectors of the food service industry which is great meeting people from all aspects of the industry. I was also recently involved in the TV show Bake Off Crème de la crème where I was part of a team of 3 alongside Mark Tilling and Helen Vass which we then went on to win the show.

UK Junior Chocolate Master 2014
Part of the winning team on Bake Off Crème De La Creme