The culinary world is not an easy world. It’s a dog eat dog world (metaphorically of course) and can cause even the toughest of people to tear their hair out. Victoria Price, a 22 year old chef, who studied at the prestigious Le Cordon Bleu in London, couldn’t stand the heat in a michelin star restaurant, but found her dream in building her own bakery business from scratch.

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Victoria says studying at LCB meant eating, sleeping, drinking and dreaming of whipping up a perfect creme brûlée. School was a stressful period of time for her and others who studied by her side. “It was like being on MasterChef, the TV program, for 9 months without a break. The world of culinary arts is crazy,” she said. “At the same time, it is nothing like working in the culinary industry itself. Now that is a whole different sort of crazy. The industry pushes you to limits you never knew even existed before!”

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Her friend, and fellow LCB class mate Mimi Naeemi agrees that Le Cordon Bleu was a fun experience, but very stressful. “It was as though you were sometimes expected to be at a certain level of perfection with complete disregard that it was your first time,” she says. “I had a friend who called it ‘that place that plays with people’s emotions’ and that perfectly sums it up.”

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After Victoria left culinary school, she began working in a michelin star restaurant, an ice-cream parlour, and in other busy London resturants. She found that the loud and angry kitchen scene just wasn’t for her. Instead, the dream of being her own boss grew and she knew that her heart was set on baking cakes for people to indulge in.

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“I want to make, cakes and cup cakes, and sweet treats! I want people to love them as much as I

do and get pleasure from them,” Victoria says. Although she is excited about her business venture,

she’s well aware that this wont be an easy journey.

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She says, “It takes time, you have to establish yourself. To run this business you need money and

to buy all the products and ingredients- you need a job that pays.” To cover the costs of her new

business adventure, Victoria works as a chef and a waitress in a gastro pub.

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Her up and coming bakery ‘Felicity Bakes’ tag line is ‘heart and soul in every bake’ and that’s just

what she does. She says, “I make all sorts of cakes, from simple to couture, elegant to different

and unique styles that people would not expect. I have always been a creative person.

So the more creative things I can do with my cakes the better.”

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In the future she hopes to be running her business out of a quaint coffee shop, focusing on her

signature taste of Earl Grey infused sponge. “I hope I can forever be improving my cakes and

sweet treats,” she says. “I want to be the talk of the town!”