What's cooking: Sophie Wright

Sophie Wright is inspired by the Roux brothers. Picture / Carolyn Robertson

British student chef Sophie Wright is one of the rising stars of Britain's culinary industry. The third-year award-winner from Westminster Kingsway College is in New Zealand for work experience as part of an all-expenses-paid trip funded by her win in last year's NZ-UK Link Foundation Culinary Challenge. The competition was held in conjunction with the Craft Guild of Chefs, and founded by New Zealand chef and owner of Providores restaurant in London, Peter Gordon.

While she's here, 18-year-old Wright will work with some of our top chefs, including Auckland's Mark Wylie at Soul Bar & Bistro, Warren Bias at SkyCity, Adam Newell of Wellington's Zibibbo and Phillip Kraal of Christchurch's Le Bon Bolli.

Last week she attended the World Association of Cooks Societies congress - held in New Zealand for the first time - which attracted 500 of the world's finest chefs from more than 50 countries.

What do you like about your job?

I love the buzz of a busy kitchen and I love the people I work with. It's great to have a busy service at college in the UK, working with lots of chefs who I get on really well with.

What was the first thing you cooked?

The first thing I remember cooking was a traditional meat pie, with all the trimmings, in my Nan's kitchen. She was a wonderful cook and probably gave me my first insight into food.

Who do you consider to be your favourite or most inspirational chefs?

The Roux brothers (owners of London's Le Gavroche) for their faultless and traditional cooking of classic dishes.

What do you eat at home when you can't be bothered to cook?

My favourite thing is to sit in front of the television with my boyfriend Rex and order pizza from Basilico - the best pizza place in London, in my opinion. We usually have mozzarella, basil, extra tomato sauce and pepperoni pizza, and always with a carrot and orange smoothie.

What is always in your fridge?

Being a student, my fridge is usually empty. But you will always find cheese, butter, garlic, eggs, bacon and tomatoes - the ingredients for a perfect Sunday breakfast.

What is always in your kitchen cupboards?

My cupboards contain the bare essentials - Italian tomatoes, chickpeas, kidney beans, tuna, rice and pasta. I hardly ever have time to cook but there is always something to snack on if I need a quick fix.

Is there anything you refuse to eat, and why?

I'll try anything.

What is your idea of the perfect meal?

A really good foie gras pate with warm home-made brioche and a wonderful fruity chutney, followed by a really tender confit duck and a great cheese plate to finish. I'm not one for desserts but if I had to choose, it would be a white-chocolate creme brulee with a really crunchy top to crack through. To make the evening perfect, I would have a bottle of syrah wine to share with Rex in a buzzy restaurant near where I live so we can walk home.

What food do you miss when you are overseas?

I really miss my mum's Sunday lunches with all the family. When I get home I can't wait to tuck in to one of her roast pork dinners with all the trimmings - apple sauce, stuffing, roast potatoes, gravy, carrots, broccoli.