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YOUNG Y OU GUNS

NAME NAME:

WorldSkills

Jemma Hayman

NAME:

Danielle Markich

NAME:

Maddison McCloskey

SKILL: Retail Baking Bread

SKILL: Retail Baking Bread

SKILL: Retail Baking Bread

AGE: 21

AGE: 23

AGE: 20

REPRESENTING: Northern Territory

REPRESENTING: Perth South

REPRESENTING: Sydney

HOMETOWN: Rapid Creek, NT

HOMETOWN: Middleswan, WA

HOMETOWN: Winston Hills, NSW

TRAINING PROVIDER: Charles Darwin University

TRAINING PROVIDER: South Metropolitan TAFE

WHAT INSPIRED YOU TO BECOME A BAKER?: Everyone always said to do what I loved. Baking is something I had always enjoyed doing, so it was just a natural process to become an apprentice in the industry.

WHAT INSPIRED YOU TO BECOME A BAKER?: I worked in a bakery throughout high school and I would see the bakers working every morning. I thought it looks like good fun.

TRAINING PROVIDER: TAFE NSW Northern Sydney Institute

WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: Learning new skills, improving existing ones as well as making yummy cakes for people to enjoy! HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I am humbled. It is very exciting being part of the competition. I am going to do my best. I can’t wait!

NAME:

Acacia Penney

WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: The satisfaction at the end of the day of looking at all the products you’ve produced. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I am excited and proud, but nervous too! I am training hard and trying my best, but also trying to relax and not freak out!

NAME:

Alexander Slinger

WHAT INSPIRED YOU TO BECOME A BAKER?: I just love making food and seeing how people respond to it. It’s such a joy to see people love the food you make! WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: You get to own what you make: You can look at it and say, “I made it!” I also love the feeling when someone loves what you make for them – their reaction is priceless! HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I am really proud and excited, but also very nervous. It’s a pretty daunting task!

NAME:

Cameron Wallace

SKILL: Retail Baking Bread

SKILL: Retail Baking Bread

SKILL: Retail Baking Bread

AGE: 22

AGE: 22

AGE: 23

REPRESENTING: Riverina Murray

REPRESENTING: Ballarat Wimmera

REPRESENTING: Adelaide

HOMETOWN: East Albury, NSW

HOMETOWN: Narre Warren, VIC

HOMETOWN: Mt Gambier, SA

TRAINING PROVIDER: TAFE NSW Riverina Institute

TRAINING PROVIDER: Federation University

TRAINING PROVIDER: TAFE SA

WHAT INSPIRED YOU TO BECOME A BAKER?: I had MXVWðQLVKHGVFKRRODQGZDVRXWORRNLQJIRUD job. I applied for a job as a baker and got it. I then realised that I have a talent for it and a real passion for the industry.

WHAT INSPIRED YOU TO BECOME A BAKER?: I did a little bit of baking in high school and really liked it.

WHAT INSPIRED YOU TO BECOME A BAKER?: I come from a big family with many talented cooks. My passion grew from watching everyone come together to create a wonderful feast. WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: I love seeing how much joy and happiness customers have from receiving the products I created. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: It’s amazing! It’s a once in a lifetime experience, and I am extremely honoured to be a part of it.

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WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: I love spending hours creating that perfect loaf and seeing the end product once it comes out of the oven. There is no better feeling than that! HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I feel honoured that I have been given this opportunity to compete against some of Australia’s best bakers.

WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: I love that I get to make everything fresh for the day and the feeling of accomplishment at being able to see what I have produced. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I feel very privileged and honoured to be representing my region for the National Competition.

Australasian Baker Magazine Issue 33  
Australasian Baker Magazine Issue 33