LIBRARY LIFE

Gladstone's Library, Hawarden

Charly, from Nercwys, is the breakfast chef for Food for Thought, the bistro based at Gladstone's Library. She serves up insights into cooking for hungry readers, writers and library guests.

I haven't been a fresh food chef before, but I've been in the industry for 14 years, most recently as a kitchen manager in a bistro.

I was lucky; I went into catering in my first job and decided I liked it and have done it ever since. I did try another job as an apprentice for a signage company but I didn't like sitting down.

I come in at 7am to prepare - I warm the ovens, prepare all the cold food for the guests, make the porridge and put the croissants in the oven. I also get the ingredients ready for the cooked breakfasts.

My favourite thing as a chef? I actually really do like cooking breakfasts. It's sad!

I'd like to do pastry from scratch, but I've tried and never quite got it right. Having said that, I'm doing the quiches at Gladstone's and they seem to do well, so I can bake a good crust now.

Working in kitchens is usually a high-pressure job. One of the good things about working here is that I'm given the chance to try things out. I get the feeling that if I make a mistake, no one is going to shout at me but in fairness, I haven't made any real mistakes so far.

Most of the food at Gladstone's is homemade, so we get to cook good, fresh ingredients. Where possible, we work with local providers.

My idea of the perfect breakfast is an American-style pancake with bacon and maple syrup, or maybe a blueberry pancake. That's not on the menu here - yet. But I've been chatting with the other chefs about putting on specials so that might end up on the menu.

It's good to be able to be creative. The other chefs and staff are really encouraging - if anyone has an idea, the message is usually 'have a go and try it'.

It's good to work with Matt and Gareth - they aren't your stereotypical chefs. When people think of a chef, they might think of someone angry and cocky. Neither of them are Gordon Ramsay types.

Some kitchen workers don't cook at home, but I do. I genuinely enjoy it.

The main difference is that at home I have two kids who don't always appreciate it - I get more compliments from the guests at work!