From Architect to Chef: Elizabeth AllenLondon-based chef Elizabeth Allen learned early on that good food brings people together.

From Architect to Chef: Elizabeth AllenLondon-based chef Elizabeth Allen learned early on that good food brings people together.

,

"I wanted to be on my feet, surrounded by people, making something that I could see firsthand rather than in a few years."

After years of studying to be an architect at London’s Central St. Martins, Elizabeth Allen grew weary of the long, tedious hours behind a computer. Having grown up in a family where food and its preparation played a prominent role, her thoughts began to move toward the kitchen. And in 2010, she traded in the pencils for a sharp set of knives.

“Cooking was something that I had grown up with,” she says. “And it also seemed to be a natural extension of architecture, yet with quicker results. Don’t get me wrong; I still love architecture and the creative process involved in the design, but sitting behind the computer got to me. I wanted to be on my feet, surrounded by people, making something that I could see firsthand rather than in a few years.” Allen’s Singaporean backgrou...

ISSUE 52

Take a look inside

The full version of this story is only available for subscribers

Want to enjoy full access? Subscribe Now

Subscribe Discover unlimited access to Kinfolk

  • Four print issues of Kinfolk magazine per year, delivered to your door, with twelve-months’ access to the entire Kinfolk.com archive and all web exclusives.

  • Receive twelve-months of all access to the entire Kinfolk.com archive and all web exclusives.

Learn More

Already a Subscriber? Login

Your cart is empty

Your Cart (0)