Meet Remi, Gousto’s Ingredient Librarian

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We’ve said it before, but it’s true: A recipe is only as good as the ingredients used to make it. Gousto’s food team is constantly looking for new ingredients in the UK and beyond, to make sure we can use a wide range of quality ingredients in our recipes. This means we can keep offering dishes that are interesting, balanced and (best of all) delicious.

They also keep in touch with countless British farmers and suppliers so that seasonal produce – like asparagus and cauliflower – can appear in our recipes as soon as it’s available.

To make sure our ingredients meet the high standards of Gousto and our customers, we put each one through its paces with thorough testing of quality, shelf-life and taste. It might work in the Gousto kitchen, but that’s not always enough: We test all our recipes on home cooks as well – that’s where they’re going to be used, after all!

At the centre of Gousto’s world of ingredients is Remi, our ‘Ingredient Librarian’. Not sure what that means? Watch the interview below and read on to find out more…

We also grilled Remi with a few fun, quick-fire questions in the kitchen – read her answers below:

Describe yourself in 3 words.

Empathetic. Artistic. A bit neurotic.

Any hidden talents?

Ceramic wheel throwing – I used to teach Summer programmes.

Who’s your idol?

Keith Floyd.

Best (and worst!) thing about your job?

Best is learning from and working with a really talented team.

Worst is my ever-expanding waistline. It turns out working with food has its downsides!

Can Gousto help people to cook creatively? 

Cooking is a skill – our recipes aim to teach people about flavours, textures and colours and all the ways they come together to make a successful dish. With confidence comes creativity.

Favourite Food?

Ricotta cheese blintzes with berry jam (when I’m back in New York).

Least favourite food?

Raisins, baby corn and water chestnuts

How do you test the quality of Gousto’s ingredients? 

Quality is a serious business. We do shelf-life and quality checks to push every ingredient to their limit and then some. We’ll get an ingredients sample from a supplier, cook with it and make notes. Then we store it in the office and record the changes in appearance with pictures and notes about smell, texture and flavour as time passes. Then after all that, we repeat these tests again, but following much stricter industry regulations.

Favourite music to cook to?

Blues with attitude.  Howlin’ Wolf Smokestack Lightnin’ is great to cook steak to.

If a genie granted you three wishes, what would they be?

1.) Perfect weather at every moment.
2.) Food, shelter and jobs for those in need.
3.) Puppies everywhere.

Thanks Remi!


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