Shekaru takwas da suka wuce, bayan kammala karatun digiri na farko a cikin ilimin halin dan Adam, Ms. Gill ta yanke shawarar yin irin kek, hankalinta ya tashi kan yin "patisserie mara lahani," ko kuma kamar yadda ta bayyana a cikin littafinta, "kayan da ba su da gaske saboda yana da kyau sosai. ”Ta sami horon horo a gidan abinci, ta ɗauki aiki a kantin cakulan, ta fara ɗaukar darasi a Le Cordon Bleu a London.Daga can, ta rubuta, "ta yi tsalle ta shiga kicin bayan kicin."

A cikin 2015, Ms. Gill ta fara ne a matsayin mai dafa irin kek a St. John, cibiyar London, inda babu ƙayyadaddun abubuwan da aka tsara, kayan ado ko kayan abinci na zamani.A cikin wannan kicin, ta gano rashin aibi na farantin na makeleine mai zuma da aka yi amfani da ita ba a ƙawata ba, kai tsaye daga cikin tanda, da kuma na wani soso mai tururi na Biritaniya da aka ɗora da shi tare da ƙaƙƙarfan ɗan Irish.Sifofin girke-girke guda biyu suna cikin “Jagorancin Chef na Kek.”

Alcides Gauto, wacce ta yi aiki tare da Ms. Gill a gidan abinci na Llewelyn's, ta imel ta ce: "Ta kware sosai wajen ba da iliminta da kuma musayar sirrin kasuwancinta."

Ms. Gill ta rubuta littafin ga masu dafa abinci na gida don "fahimtar abin da suke yi kuma kada su ji tsoro," in ji ta, da kuma masu dafa abinci "wadanda ke da ilimin irin kek don samun damar yin amfani da shi."

Ta jaddada mahimmancin mayar da hankali kan ka'idar, wani abu da take jin yawancin littattafan dafa abinci suna tsallakewa.Hers ta fara da "Theory Theory 101," wanda ke bayyana mahimman abubuwan da ake yin burodi, kamar man shanu, sukari, gelatin da yisti, da kuma yadda suke aiki a cikin girke-girke.Sannan ta fad'a cikin ginin ginin irin kek.Babin cakulan ya bambanta ganache daga cremeux;wanda ke kan custard, crème anglaise daga crème pâtissière.

Don haka yayin da ba za ku sami girke-girke na lemun tsami meringue a cikin littafinta ba, za ku koyi yadda ake yin ɓawon burodi a cikin wani babi, lemun tsami a wani da kuma Italiyanci meringue a cikin uku.Yi amfani da duk fasaha guda uku don yin kek ɗin da kuke so.Masu farawa waɗanda ba su ji daɗin ƙalubalen cin abinci na uku ba na iya farawa da kek ɗin ayaba, pudding shinkafa ko waɗancan kukis “cikakku”.

Kukis ɗin da farko sun fito ne daga wani mai dafa abinci da ta yi aiki tare da shi a wani kulob mai zaman kansa, wanda ya rubuta mata dabarar a kan takarda.Daga baya, lokacin da girke-girke ya ɓace, sai ta sake canza su, tana gudanar da gwaje-gwaje masu yawa don sanya su a menu na buɗewa a Llewelyn's a cikin 2017.

Madam Gill ta raba sakamakon tare da abokan aikinta, inda ta tambaye su wane irin sukari suka fi so a cikin kukis, wane nau'i, wane nau'i, yana kawo tsauri da ƙuduri don kammala girke-girke.(Wannan ya shafi ayyukan da suka wuce kicin, kuma: A cikin 2018, ta kafaCountertalk, cibiyar sadarwar da ke haɗawa da tallafawa ma'aikatan baƙi, da haɓaka ayyuka a cikin yanayin aikin lafiya.)

Ta sauka a kan gauraye da launin ruwan kasa mai duhu da sikari (ko superfine) sugars, kuma ta gano cewa ajiye kullu a cikin firiji ya samar da wani kuki mai mahimmanci (saɓanin sirara, mai ɗanɗano da man shanun sa).Mirgine kullu a cikin ƙwallo nan da nan, sabanin sanyin shi da farko, ya ba ta kyawawan ɗakunan da kuke son gani a tsakiyar kuki ɗin cakulan cakulan.

Wani abu mai ban mamaki shine tsallake vanilla, wanda aka ba shi a yawancin girke-girke na cakulan guntu, farawa damizanin akan jakar Nestlé Toll House.Madam Gill ba ta sake yin wani tunani ba.

Tun da vanilla ya zama mai tsada sosai (yanzu hakana biyu mafi tsada yaji a duniya), ta daina ƙara shi a girke-girke sai dai idan tana son nuna dandano - a cikin pannacotta, alal misali, inda za a ƙara girma."Haka ne na yau da kullun, kuma yanzu ba haka bane," in ji ta."Yana kama da wani sashi na magani na musamman."