Culinary Secrets of a Female Engineer Turned Private Chef Revealed in New Cookbook
SURREY / AGILITYPR.NEWS / October 08, 2024 / - offers unique recipes and tips; simplifies complex cooking techniques –
Private chef, food industry entrepreneur, and former corporate engineer Renu Ballantine (Chef Renu B) will release her innovative cookbook From Boardroom to Bouillabaisse on Friday, October 11th, 2024.
Spanning flavours and influences from Renu's worldwide travels and taking inspiration from her family, favourite chefs, and Indian heritage, From Boardroom to Bouillabaisse delivers recipes as diverse as Ballantine’s experiences. Readers will learn how to elevate kitchen staples to showstoppers and glean tips on everything from making perfect sushi rice and mastering risottos and curries to creating an Irish Cream Liqueur Tiramisu and a Middle Eastern wrap. Renu’s signature ‘Easier than Bouillabaisse, Mediterranean Fish Soup’ is a masterclass in simplifying complicated classics. It underscores the ethos of the book and epitomises how the Leiths-trained chef applies her problem-solving, engineering mind to cooking.
The collection of simple, elegant, and flavour-packed recipes takes readers on a gastronomic journey, marrying culinary anecdotes and favourite dishes. The chef's debut work offers a refreshing and practical approach to cooking, making it accessible for home chefs while packed with gourmet-level details. From Asian-inspired canapés and ‘Anything Goes Pesto’ to intricate yet streamlined dishes, Renu’s food caters to every palate, taking readers from simple weeknight meals to elaborate dinner parties.
“I love taking complex cooking techniques and recipes 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,” said Renu Ballantine. “This book should appeal to novice and experienced home chefs alike and highlight that pragmatism makes for a successful chef!”
Chef Renu Ballantine will be doing two book signing and cooking demo events as part of the launch:
Location: Epsom Social, 1-2 Epsom Square, Epsom KT19 8AG
Date: Thursday, 24th October
Time: 5:30 pm to 8:30 pm
Tickets are available to purchase here.
The ticket price includes a meal choice from multi-award-winning Epsom Social Food Hall, curated drinks, one copy of the cookbook, cookery demo, samples, and a Q&A with Chef Renu Ballantine.
Location: The Press Room, 29 London Rd, Twickenham TW1 3SZ
Date: Friday, 25th October
Time: 10 am to 2 pm
No ticket purchase is required (cookbooks will be available to purchase at the venue). Includes recipe demo, book signing and flavour-packed samples. More details here. Full information on the book and events can be found here: https://linktr.ee/chefrenub
From Boardroom to Bouillabaisse is available to order online here, and can be obtained at the press signings. Please contact, Francesca De Franco at: fdefranco1@gmail.com to request a press copy of the book.
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Notes to editors
Paperback Edition:
* Price: £11 (includes postage to England, Scotland, and Wales)
* Language: English
* Pages: 60
About Us
About Chef Renu Ballantine
Renu Ballantine is an acclaimed food industry entrepreneur, consultant, and private chef with a rich background in business and culinary arts. She is a sought-after expert on catering, nutrition, special culinary needs, hospitality, food trends and the industry at large.
After earning a degree in Manufacturing, Engineering and Economics, Renu spent 25 successful years in the corporate world. However, her true passion lay in food, and began in childhood, inspired by her father’s scientific food innovations and her mother’s home cooking.
Renu transitioned from corporate life to pursue her dream of launching a personal chef and food consulting business. At 50, she enrolled at Leith’s School of Food and Wine and obtained two accredited culinary qualifications. Since 2021, Renu has combined her culinary expertise with sharp business acumen to deliver premium consulting services and unique dining experiences underpinned by her innovative approach to flavour.
Passionate about giving back to the community, Renu continues to be involved in not-for-profit projects related to food poverty. Her first book, From Boardroom to Bouillabaisse, will be published in October 2024.
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