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of trial and error and many late nights of failed ideas before [OLÄUHSJYLH[PVU^HZJVTWSL[LK¹

chocolate masters

“This competition was a fantastic opportunity to enhance my skills as a pastry chef, to be creative and to challenge T`ZLSM^P[OZVTL[OPUNKPќLYLU[HUK0YLHSS`HWWYLJPH[L everyone who makes these competitions possible.” “My message to anyone considering entering competitions is, you can be any age, you don’t have to be young, if you have the opportunity you should go for it. If you work hard and aim high, even if you don’t win you can gain so much from the experience. It is a chance to be inspired by what else is out there in the industry, to expand your expertise and you can learn a little something about yourself as well.”

ABOVE:6IN\PITQI;\MÅ[IZQTOP RIGHT: Candice Kramme’s entry BOTTOM RIGHT: Cyril Audemard BELOW: LtoR <QU+TIZS,MVQb3IZIKI3QZ[\MV<QJJITT[8I]T3MVVMLaIUL/IZa?QTTQ[

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Australasian Baker Magazine Issue 33  
Australasian Baker Magazine Issue 33