Chef Helen Goh on "the three Ps" of baking and psychology: process, patience and presence cover art

Chef Helen Goh on "the three Ps" of baking and psychology: process, patience and presence

Chef Helen Goh on "the three Ps" of baking and psychology: process, patience and presence

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In this episode, we speak to Helen Goh, who has been writing recipes for the food pages of Good Weekend for eight years. The celebrated cookbook author left Melbourne for London in 2006, when she was 40 - and as luck would have it fell in with Yotam Ottolenghi early in his ascent to global cooking superstardom, becoming a key cooking and testing collaborator. What many don't know is that Goh is also a trained psychologist and still sees patients in London, alongside her baking career. Goh has just released her first solo book - Baking and the Meaning of Life - in which she combines her two great loves: psychology and cooking. Joining us today, she discusses all this and more with Good Weekend senior writer Katrina Strickland.

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