Did you grow up baking with your parents?
Yes, my mum is an avid cook.
When was the moment you knew you wanted to be a pastry chef?
I have always enjoyed cooking in general. I started my career as an apprentice chef. However, it was not for me. An opportunity was presented to me in the pastry industry and I grabbed it with both hands. I have enjoyed working every day in my trade and hope that it is reflected in the products’ I produce.
Where did you grow up?
I was born in Mullumbimby, NSW. I lived there for the first ten years of my life, with my parents and three sisters.
What are your favourite flavor combinations?
Coffee and coconut.
When you hear the words “pastry chef,” you automatically think of sweet things, do you also make savoury tarts?
Yes, we produce savoury items in the bakery. The pies sold through the Pantry and the gourmet pies and quiche in the cafe are baked on site.
How long have you worked in the industry and what made you decide to pursue a career in the catering industry?
This year marks 15 years in the industry for me. As a working mother in the catering industry, working at Tweed Heads Bowls Club has allowed me to be flexible with my working hours, allowing me to balance my work and family commitments.
Where did you work before Tweed
Heads Bowls – what was your role?
I have worked in and around the food industry for most of my life. I started off working in my aunt’s takeaway shop when I was ten years old, doing odd jobs here and there and getting paid in lollies! I completed my 3 ½ year pastry apprenticeship at a place called Cakes on Bay Street, now known as Bread Social. From there
I moved up to the Gold Coast and worked in a bakery called Flour.
What’s your typical day?
We are flat out in the bakery every day. It takes an amazing team of pastry chefs, apprentices, chefs, cellarmen, catering and extra hands
to make the bakery functional. A typical day in the bakery looks as
Between am – 6am: Start work 6am-10am: Produce Cafe items 10am -1pm: Produce items for the Bistro, 1921 restaurant and bowlers
afternoon teas. 1pm – 3pm: Production and clean up.
What’s your favorite thing to make?
Baked and set cheesecake. You can produce endless flavour combinations.
What is your favourite ingredient to cook with?
Eggs. They are absolutely essential in baking and play many different roles within the pastry industry. They can be utilised in three different forms: whole eggs, egg whites and egg yolks. Each form has a different function and are used to make a massive array of products.