Nurturing Creativity and Confidence in the Kitchen with Chris Baber

What do you believe instilled in you the entrepreneurial spirit and a passion for cooking? What were you seeking? Was it money?

It’s difficult to pinpoint exactly what that is. I suppose in a way I was, but it was also about the sense of fulfilment that comes from putting in the effort and seeing the rewards at the end. That aspect always fascinated me, forging my own path. Back in school, I was always drawn to doing things my own way, even though my parents weren’t entrepreneurs. My mum dedicated 40 years to nursing in the NHS, and my dad served in the military before transitioning to insurance. They worked incredibly hard, and I have immense respect for that. It just fueled my desire to carve out my own path, which might seem surprising given my family background.

You mentioned creativity. It might just be my difficulty envisioning something far outside my expertise, compared to my talent for enjoying hot cross buns. But where does your creativity stem from in an industry that some might say is overly saturated? I mean, inventing a new animal, inventing a new vegetable—how do you consistently generate these innovative ideas that make people say, “Wow, Chris has approached this in such a unique way”?

You know, I believe that you can’t go wrong with the classics. Sure, there are countless recipes for certain dishes, but a lot of inspiration comes from travelling. I’m fortunate to live in London now, a city rich with diverse cultures and access to ingredients from around the globe. Travelling has played a significant role for me, learning from other cultures how they utilise ingredients to their fullest potential. Bringing those ideas back home, putting my own twist on things I love—it’s probably where my creativity stems from.

When it comes to presentation, what goes on the plate matters. Which cheese do you choose to top it off? Execution is key—ideas are plentiful, but making them work is crucial. Especially now, as a significant part of my work involves creating recipes for people to cook at home, I derive immense satisfaction from instilling confidence in others in the kitchen.

It’s not just about one recipe; it’s about sparking that feeling of “I can do this!” through my approach. The execution plays a vital role here. However, the origin of ingredients is also crucial. A dish prepared in the Lake District with locally sourced ingredients can taste quite different from the same dish made in the South, thanks to the unique flavour profiles contributed by local variations.

How did you grow your social media audience?

So it all began with consistently posting recipes, starting with simple images before videos were a thing. These were all my own recipes, just cooking dinner at home years ago, taking a picture, writing down the recipe, and gradually building a community.

I believe the key to success was building this community and keeping them engaged, making people want to join in. One significant milestone was a major partnership with Marks and Spencer, which really boosted my profile. It’s one of the achievements I’m most proud of and gained considerable recognition, including appearances on TV and collaborations like cardboard cutouts, all of which contributed significantly to my social media presence.

Persistence and staying true to your message were crucial in maintaining and growing my following.

Has networking been a deliberate effort for you, or has it happened more by chance?

As a northerner, I’m used to chatting with everyone. When I left the restaurant industry to pursue my media career in London, I started from scratch. I actively networked by attending events, using social media, and making connections over about a year and a half. This led to collaborations like my work with Marks and Spencer and projects with the BBC, such as launching a cookery club on Blue Peter.

Networking has been crucial for my success. I believe in being kind, working hard, and genuinely engaging with people. This approach has not only helped in business but also in forming personal friendships in a bustling city where it’s easy to feel alone despite the crowds.

This morning, I received a booking for a BBC show—a reminder that genuine connections and kindness can pay off in unexpected ways over time.

I believe another key aspect of success is avoiding unnecessary complexity. Although I haven’t read your book yet, I imagine from its title, “Easy,” that it focuses on simplicity and creating easily produced content.

There were many discussions with publishers about the book title—what would be the hook or catch. But for me, it’s simple: it’s about simplicity. I asked my social media followers what they liked most about my recipes, and the overwhelming response was “easy, easy, easy.”

This book reflects my passion for cooking and my mission to build kitchen confidence and remove barriers to enjoying food. I’ve written it in everyday language, making cooking accessible to everyone, whether they’re seasoned chefs or beginners. The ingredients are all supermarket-friendly, but they work just as well with farmer’s market produce. It’s about making cooking straightforward and enjoyable for everyone, regardless of experience.

Why is the excuse that eating healthy at home is too expensive and complicated not valid? Also, can you provide 4 or 5 top tips for someone who is out of shape and relies on takeaways because they believe eating healthy is too difficult and costly? How can they transition to healthier eating quickly and easily?

I believe a significant way to reduce costs is to avoid buying expensive, low-quality snacks between meals, regardless of what you’re having as your main dish. Moderation is key, but some people have a habit of indulging in things like chocolate bars and other junk. If you simply refrain from purchasing these items, they won’t be around to tempt you. Instead, focus on buying less of such unhealthy snacks. As for cooking tips, opting for fresh ingredients can make a big difference. For example, try asparagus topped with a poached egg, seasoned with salt and pepper. It’s likely to be more economical than spending £12 on takeout.

I was wondering, what sort of budget would be reasonable for making breakfast, lunch, and dinner if you’re cooking with fresh ingredients at home? I’m currently facing financial challenges on a minimal income, struggling with the cost of living and supporting my family of four. I want to prepare something delicious that we can all enjoy, but money is extremely tight.

How can I create nutritious and tasty meals for my family of four on a tight budget, focusing on cooking with fresh ingredients despite facing financial challenges?

How about chana masala, a chickpea curry? It’s something I really enjoy from takeaways. You can get a tin of chickpeas for about 50 to 70 pence. Just sauté a couple of onions until they’re soft, add some ginger, garlic, and powdered spices which cost around £1 per jar and last for months.

Cook everything down with chickpeas, fresh tomatoes, and tomato puree, then simmer for 20 minutes. Squeeze in some lemon juice, and you’ve got a meal that costs around £3 to feed four people. Serve it with rice – chickpeas are packed with fibre and protein, making it a simple and nutritious dish.

For even more savings, consider using beans and pulses instead of chicken for protein. I noticed today that quality chicken drumsticks were £1.50 per pack, while chicken breast was £4. Being open to ingredient substitutions like these can really help manage costs while still enjoying tasty meals.

Where you buy ingredients really matters. For example, a few years ago on a TV show, we had to live on someone else’s budget for a week—just £67. When we bought groceries at a local shop instead of planning ahead, we spent half the budget unnecessarily. It highlights the importance of shopping smartly. Have you ever found a significant price difference for the same ingredients depending on where you shop?

Yeah, it’s a great point. Shopping smart is crucial, regardless of budget variations. Planning meals effectively is key because wasting food is essentially throwing money away. I often advise people to think of discarded ingredients as throwing cash in the bin—whether it’s half a pack of herbs or leftover chicken, it adds up.

Meal planning might sound basic, but it’s fundamental. From Monday to Sunday, knowing what you’ll eat and using the same ingredients for multiple meals can save a lot. My book covers this extensively, emphasising planning for success in the kitchen.

Understanding how much food ends up wasted is eye-opening. It’s about realising you don’t need a full fridge every day and being resourceful with what you have. With a bit of confidence, you can cook meals from existing ingredients without needing to buy more.

Switching gears back to your earlier point about health and nutrition, it’s alarming that many overweight individuals are actually malnourished. This contradiction underscores the importance of where our food resources are going and how they’re being used.