Support Payment Recipients
To date, we have helped 48 people who are now a step closer to realising their aspirations and achieving their full potential.
If you would like to know about more about them and what training they have done (or are doing) please have a look at the following industry specific brochures or read on for a part of their story.
Baking - Keva Freeman
Chocolates - Lynn Green
Cheese - Kris Lloyd
Meat - Alan Holloway and Corey Barr
Microbrewery - Justin Murdock
FEBRUARY 2010 SUPPORT PAYMENT RECIPIENTS
Lorraine Arbon
Working as a Quality Assurance Manager in a high risk business Lorraine understands the importance of Quality Assurance training. Her funding will be used to complete a Diploma in Food Industry Quality Assurance Management.
Wayne Austin
Wayne has worked in Dairy manufacture all his life and has been mainly involved with large scale cheese production. Having worked recently with smaller cheesemakers it has become apparent to Wayne that there is a skills gap in relation to Affinage (maturation of cheese). Funding has been provided to allow him to travel to Vermont Institute of Artisan Cheese and complete two training courses. He will then return to South Australia with increased skills to be able to assist our artisan cheese makers.
www.foodprocessingoptimisation.com.au
Jon Lark
As owners of South Australia's only boutique distillery, Jon and Sarah Lark are developing their business with a strong regional focus and are particularly interested in artisan production methods for fruit based products and white spirits. Kangaroo Island Spirits is located 10 klms out of Kingscote. Stop in and visit them next time you are on glorious Kangaroo Island.
www.kispirits.com.au
Brett Lier
Brett would like the baking industry to get back to making more indulgent products. As a qualified Bread Baker his funding will be used to fund Certificate III in Retail Baking - Cake and Pastry. This will improve his skills in the cake and pastry side of baking.
Sharon Morgan
Currently in her 2nd year of Diploma Food Science and Technology, funding will allow Sharon to finish her Diploma. Sharon would ideally like to see the availability of a fresher range of products with less additives and would like to work for a food manufacturing company with a focus on organics and additive free processed foods.
Alison Paxton
Alison has always had a love for cheese. She has a history in farming and married into a wine industry family. Being involved in tourism Alison wants to take it further and offer more, hence her desire to learn cheese making skills. Her funding will allow her to complete various cheesemaking courses.
Casselia Phillips
Cassi's goal is to complete her Diploma of Food Science and Technology. She is studying part time and would eventually like to work in reseach and development of sweet products.
Cheryse Zagler
A third year appentice Pastry Chef who has had to pay for all of her own apprenticeship training, Cheryse came to us for assistance to pay her last year of training costs. We were so impressed with Cheryse's passion and commitment to the industry we have agreed to fund her last year of fees in addition to various Gateaux courses at Savour Chocolate and Patisserie School in Melbourne.
SEPTEMBER 2009 SUPPORT PAYMENT RECIPIENTS
Lynda Demaagd
With an emphasis on consistent quality, heritage varieties, and organic sustainable practices, Ruby spoon jams
and preserves are the creation of Lynda Demaagd. A variety of fruits are processed into jams, chutney, etc with
berries grown on the family property in the Adelaide Hills.
Lynda will use her funding to complete Cert IV Small Business Management which she anticipates will provide information,
skills and experience to support and grow her business.
www.rubyspoon.com.au
Tiffany Golding
Tiffanys funding will allow her to complete a Diploma in Food Industry Quality Assurance. The training includes Principles
and Applications of HACCP, Internal Food Safety Auditor, Food Safety QA Management and Food Safety QA Management
Advanced.
She has worked in numerous different food industry sectors and is looking to complete the courses so she
can have a successful career with many opportunities.
Michelle McColl
With a background in Agricultural Science and love of growing fruit, Michelle and her husband have established a
vertically integrated business Kalangadoo Organic focussed on supplying the local community with the tastiest,
most nutricious organic produce possible with the primary focus on apples and apple juice.
The funding provided to Michelle will be used to obtain training and advice in the areas of apple juice, cider and cider
vinegar with the emphasis on small scale premium production.
www.kalangadooorganic.com.au
Richard Oates
Already a qualified Butcher, Richard is looking to improve his current skill level enabling him to take on greater responsibility and
expand his knowledge of the meat processing industry.
His funding will be used to undertake a Certificate IV in Meat Processing (Meat Safety).
Brooke Peevor
After a European holiday where she was inspired by the delicacies created by Pierre Hermes, Brooke has a desire to
learn the art of macaroons and has realised that it takes refined skills, knowledge and talent to create a product this
special.
A passionate pastry chef, Brooke would also like to learn how to make chocolates and pralines as well as become more
innovative with her gateaux skills. Her funding will allow her to complete these courses and improve her knowledge
and hands on skills.
Greg Pennicott
Greg has been involved in the meat industry for over 20 years as an employee and owner operator. Having previously completed Certificate III Meat Processing he would like to increase his skills and knowledge and has requested funding to enable him to complete his Certificate IV in Meat Processing (Meat Safety).
Bronwyn Smith
At the recent Kangaroo Island Food & Wine Experience Awards, the Kangaroo Island Lavender Farm run by Bronwyn and her partner Jon were the winners of the Ultimate food or wine experience award.
Bronwyn makes lavender fudge and scones for sale and is interested in making chocolates with native produce. Funding will be used to complete a course in chocolate making and to purchase the equipment and tools necessary to make these chocolates. Next time you are on KI stop in and say hello to Bronwyn and Jon at the Kangaroo Island Lavender Farm.
Karin Synnett
Karin has been working in Quality Assurance Management and Internal Auditing for numerous years.
Her funding will allow her to complete a Lead Food Safety Auditor course.
Michelle Tansell
Michelle is passionate about the art of chocolate in cake decorating and works within an industry that she loves.
She would like to be in a position to pass on her skills in a teaching role.
Funded Savour courses include Croquembouche and French gateaux.
APRIL 2009 SUPPORT PAYMENT RECIPIENTS
Shane Anderson
Shanes funding will allow him to complete a Diploma in Food Industry Quality Assurance.
The training includes Principles and Applications of HACCP, Internal Food Safety Auditor, Food Safety QA Management
and Food Safety QA Management Advanced.
Dean Casement
Dean has a Diploma of Food Technology and would like to extend this qualification to a Degree.
His support payment will partially fund his Bachelor General Studies (Science) specialising in Food Science.
Luke Gamma
Luke has been working in the meat industry for approximately 7 years.
His funding will allow him to complete a Certificate IV in Meat Processing.
Briony Liebich
Sensory analysis is a relatively new scientific discipline that is often used to link technical, production, research and
marketing needs.
Briony would like to develop her leadership and training skills while training others about sensory analysis.
Her funding is to be used for a Certificate IV Training and Assessment.
Justin Murdock
As founder of Yorke Brewing, Justin believes that education is crucial in the ongoing success of both his products and
his company.
He is extremely passionate about his industry and is attending the Malting and Brewing short course at the University of Ballarat.
www.yorkebrewing.com.au
Mark Prior
Completing his Brewing Graduate Certificate will be the start of Marks quest to formalise his brewing credentials.
The Microbrewery brewed beers movement has been gaining momentum for several years and Mark fully intends to
be part of this rapidly growing industry.
Marie Reeves
As a qualified Cook Marie would like to add to her skill set and provide a new dimension to her culinary repertoire.
She is enthusiastic about developing her skill and knowledge with chocolate and will be attending various Savour courses.
Daniela Steyer
As a recent arrival to Australia Daniela is a qualified Pastry Cook from Germany.
She has worked in various countries throughout Europe and would like to be able to pass on to others her knowledge
and passion for food.
Her support payment is to be used for Bakers Recognition and the purchase of text books to perfect her professional language at work whilst learning the differences between European and Australian ways of producing products.
Megan Vincent
Another passionate chocolatier on her way to Savour to complete various courses, Meg loves working with chocolate everyday.
Funding from her support payment will help Meg gain further knowledge and allow her to progress to the next level of her career.
OCTOBER 2008 SUPPORT PAYMENT RECIPIENTS
Recipients of the October 2008 Support Payments were announced at the award presentation on October 23 2008.
Corey Barr
Corey has been working in the meat industry for many years. He would like to further his career and pursue his dream of
eventually becoming a qualified AQIS Inspector.
Coreys support payment will be used to complete his Cert III and Cert IV in Meat Processing (Meat Safety).
Simone Higgins
Simones dream is to become a chocolatier and open her own supper club. She is dedicated and enthusiastic about her chosen
career path.
Simone will be completing various hands-on chocolate making courses at Savour Chocolate and Patisserie School in Melbourne.
Jenni Key
Jenni loves her chosen career and runs her own Patisserie in addition to being a fulltime bakery lecturer at TAFESA Regency.
In her application Jenni stated "Patisserie is my passion and my soul. I want to be a leader and teach students the best I can and also never stop learning!!!" She enjoys competition and has led many teams to success.
Jenni is completing an Entremets (pastries) course at the Callebaut Chocolate Academy in Belgium and is also competing in the Culinary Olympics in Erfurt, Germany as a member of the 2008 Australian Culinary Olympic Team. Good luck Jenni.
Daniel Murray
Daniel is a self employed Meat Inspector at Murray Bridge and has been employed in the meat industry for 6 years.
He would like to become an AQIS Meat Inspector and will be using his support payment to complete his Cert IV in Meat Processing (Meat Safety).
Chad Simmons
Chad has been in the baking industry since 1997 and would like to broaden his horizons through further education and training.
He will be completing his Cert III in Food Processing - Retail Baking (Cake and Pastry). Upon successful completion of his cake and pastry training Chad will also be applying to the FTH Skills Council Bakers Recognition to become a trade qualified Baker.
Christian Wedd
Christian has been employed at a South Australian meatworks for the last 10 years and is currently the slaughter floor supervisor.
He would like to complete the Diploma of Meat Processing offered by Mintrac. As the Diploma is not offered in SA his support payment will be used to attend interstate workshops.
AUGUST 2008 SUPPORT PAYMENT RECIPIENTS
Recipients of the August 2008 Support Payments were announced at the award presentation on August 12 2008.
Alan Holloway
Alan has been working in the meat industry for 12 years in New Zealand and Australia.
Alan is interested in Meat Safety and has asked for his support payment so he can complete Cert III and Cert IV in Meat Processing (Meat Safety).
Brendon Jones
Brendon has been in the meat industry for 14 years, is a State Emergency Service volunteer and has worked on the land all his life.
Alan would like to become a Meat Inspector and has asked for his support payment so he can complete Cert IV in Meat Processing (Meat Safety).
Kris Lloyd
Kris is the Head Cheesemaker of Woodside Cheese Wrights and has won numerous awards as specialist cheesemaker of goat and cow cheeses.
She is the founder and current Chair of the South Australian Cheese Association "Cheese SA".
Her support payment will be used to attend TEC sessions as she would like to develop her leadership and management skills.
www.woodsidecheese.com.au
Jean Marshall
In her application Jean stated "since moving back to SA 14 years ago I have been working at my dream job". Jean has worked
at Cottage Box Chocolates in Murray Bridge for 14 years and is now co-owner of the business.
Jean has asked for her support payment so she can complete Cert IV in Business (Small Business Management) and
consequently have more knowledge on running a small business with improved efficiency.
Tamara Piec
Tamara is passionate about quality and the pursuit of excellence.
In her application Tamara stated "I love the work that I do, and feel that it provides me with unlimited inspiration and a lifetime of interesting things to look forward to........I have long been obsessed with good quality patisserie and confectionary.......If I can
harness the education that is available to me - which I believe is the key to freshness and vitality in any industry - then I will be
well on the way to a much more fulfilling career".
Tamara has asked for her support payment so she can attend courses at Savour Chocolate and Patisserie School in Melbourne,
Appetite for Success Program fees and the purchase of a confectionary and & patisserie professional library.
Betty Stanton-Blenkiron
Betty has been in the meat industry for nearly 25 years.
Betty would like (and is determined) to become a Meat Inspector and has asked for her support payment so she can complete Cert IV in Meat Processing (Meat Safety).
Catherine Stevens
Catherine has worked at Cottage Box Chocolates in Murray Bridge for 14 years and is now co-owner of the business.
She would like to improve her knowledge in running a small business and has asked for her support payment so she can complete Cert IV in Business (Small Business Management).
NOVEMBER 2007 SUPPORT PAYMENT RECIPIENTS
Recipients of the November 2007 Support Payments were announced at the award presentation on November 13 2007.
Robyn Bastock
Robyn has a home based business called Blossom Cakes which specialises in wedding and occasion cakes and small event catering.
She would like a chance to expand her knowledge in the field of handmade chocolates and has asked for her support payment so she can attend courses at Savour Chocolate and Patisserie School in Melbourne.
www.blossomcakes.com.au
Keva Freeman
Keva is a qualified Bread Baker and Pastry Cook and is employed at the Hyatt Regency Adelaide.
In September 2006 she competed as part of the winning BakeSkills team and as Australian National Champions the team won a trip to Singapore to attend a chocolate course at the Barry Callebaut Chocolate Academy.
She would like to concentrate on mastering her hand skills with chocolate and has asked for her support payment so she can attend numerous courses at Savour.
Nicole Green
Rachel Nield
In November 2006 Rachel completed a Bachelor of Food Science and Technology based at both Adelaide University and TAFESA Regency.
She is currently employed as a Food/Process Technologist with Provisor Pty Ltd.
Her support payment will allow her to complete 4 SAI Global Training Courses as she would like to further her knowledge in food safety allowing her to assist others in the industry.
Lia Riley
Lia works at Bracegirdles at Glenelg. She would like to become a great chocolatier and create her own product of praline or truffle.
Lia has consequently enrolled in various courses with Savour School in Melbourne for courses in January and May 2008.
2007 SUPPORT PAYMENT RECIPIENTS
The two recipients of the initial 2007 Support Payments were announced at the official launch on July 18 2007.
Sarah Neill
If you would like to know about more about them and what training they have done (or are doing) please have a look at the following industry specific brochures or read on for a part of their story.
Baking - Keva Freeman
Chocolates - Lynn Green
Cheese - Kris Lloyd
Meat - Alan Holloway and Corey Barr
Microbrewery - Justin Murdock
FEBRUARY 2010 SUPPORT PAYMENT RECIPIENTS
Lorraine Arbon
Working as a Quality Assurance Manager in a high risk business Lorraine understands the importance of Quality Assurance training. Her funding will be used to complete a Diploma in Food Industry Quality Assurance Management.
Wayne Austin
Wayne has worked in Dairy manufacture all his life and has been mainly involved with large scale cheese production. Having worked recently with smaller cheesemakers it has become apparent to Wayne that there is a skills gap in relation to Affinage (maturation of cheese). Funding has been provided to allow him to travel to Vermont Institute of Artisan Cheese and complete two training courses. He will then return to South Australia with increased skills to be able to assist our artisan cheese makers.
www.foodprocessingoptimisation.com.au
Jon Lark
As owners of South Australia's only boutique distillery, Jon and Sarah Lark are developing their business with a strong regional focus and are particularly interested in artisan production methods for fruit based products and white spirits. Kangaroo Island Spirits is located 10 klms out of Kingscote. Stop in and visit them next time you are on glorious Kangaroo Island.
www.kispirits.com.au
Brett Lier
Brett would like the baking industry to get back to making more indulgent products. As a qualified Bread Baker his funding will be used to fund Certificate III in Retail Baking - Cake and Pastry. This will improve his skills in the cake and pastry side of baking.
Sharon Morgan
Currently in her 2nd year of Diploma Food Science and Technology, funding will allow Sharon to finish her Diploma. Sharon would ideally like to see the availability of a fresher range of products with less additives and would like to work for a food manufacturing company with a focus on organics and additive free processed foods.
Alison Paxton
Alison has always had a love for cheese. She has a history in farming and married into a wine industry family. Being involved in tourism Alison wants to take it further and offer more, hence her desire to learn cheese making skills. Her funding will allow her to complete various cheesemaking courses.
Casselia Phillips
Cassi's goal is to complete her Diploma of Food Science and Technology. She is studying part time and would eventually like to work in reseach and development of sweet products.
Cheryse Zagler
A third year appentice Pastry Chef who has had to pay for all of her own apprenticeship training, Cheryse came to us for assistance to pay her last year of training costs. We were so impressed with Cheryse's passion and commitment to the industry we have agreed to fund her last year of fees in addition to various Gateaux courses at Savour Chocolate and Patisserie School in Melbourne.
SEPTEMBER 2009 SUPPORT PAYMENT RECIPIENTS
Lynda Demaagd
With an emphasis on consistent quality, heritage varieties, and organic sustainable practices, Ruby spoon jams
and preserves are the creation of Lynda Demaagd. A variety of fruits are processed into jams, chutney, etc with
berries grown on the family property in the Adelaide Hills.
Lynda will use her funding to complete Cert IV Small Business Management which she anticipates will provide information,
skills and experience to support and grow her business.
www.rubyspoon.com.au
Tiffany Golding
Tiffanys funding will allow her to complete a Diploma in Food Industry Quality Assurance. The training includes Principles
and Applications of HACCP, Internal Food Safety Auditor, Food Safety QA Management and Food Safety QA Management
Advanced.
She has worked in numerous different food industry sectors and is looking to complete the courses so she
can have a successful career with many opportunities.
Michelle McColl
With a background in Agricultural Science and love of growing fruit, Michelle and her husband have established a
vertically integrated business Kalangadoo Organic focussed on supplying the local community with the tastiest,
most nutricious organic produce possible with the primary focus on apples and apple juice.
The funding provided to Michelle will be used to obtain training and advice in the areas of apple juice, cider and cider
vinegar with the emphasis on small scale premium production.
www.kalangadooorganic.com.au
Richard Oates
Already a qualified Butcher, Richard is looking to improve his current skill level enabling him to take on greater responsibility and
expand his knowledge of the meat processing industry.
His funding will be used to undertake a Certificate IV in Meat Processing (Meat Safety).
Brooke Peevor
After a European holiday where she was inspired by the delicacies created by Pierre Hermes, Brooke has a desire to learn the art of macaroons and has realised that it takes refined skills, knowledge and talent to create a product this
special.
A passionate pastry chef, Brooke would also like to learn how to make chocolates and pralines as well as become more
innovative with her gateaux skills. Her funding will allow her to complete these courses and improve her knowledge
and hands on skills.
Greg Pennicott
Greg has been involved in the meat industry for over 20 years as an employee and owner operator. Having previously completed Certificate III Meat Processing he would like to increase his skills and knowledge and has requested funding to enable him to complete his Certificate IV in Meat Processing (Meat Safety).
Bronwyn Smith
At the recent Kangaroo Island Food & Wine Experience Awards, the Kangaroo Island Lavender Farm run by Bronwyn and her partner Jon were the winners of the Ultimate food or wine experience award.
Bronwyn makes lavender fudge and scones for sale and is interested in making chocolates with native produce. Funding will be used to complete a course in chocolate making and to purchase the equipment and tools necessary to make these chocolates. Next time you are on KI stop in and say hello to Bronwyn and Jon at the Kangaroo Island Lavender Farm.
Karin Synnett
Karin has been working in Quality Assurance Management and Internal Auditing for numerous years.
Her funding will allow her to complete a Lead Food Safety Auditor course.
Michelle Tansell
Michelle is passionate about the art of chocolate in cake decorating and works within an industry that she loves.
She would like to be in a position to pass on her skills in a teaching role.
Funded Savour courses include Croquembouche and French gateaux.
APRIL 2009 SUPPORT PAYMENT RECIPIENTS
Shane Anderson
Shanes funding will allow him to complete a Diploma in Food Industry Quality Assurance.
The training includes Principles and Applications of HACCP, Internal Food Safety Auditor, Food Safety QA Management
and Food Safety QA Management Advanced.
Dean Casement
Dean has a Diploma of Food Technology and would like to extend this qualification to a Degree.
His support payment will partially fund his Bachelor General Studies (Science) specialising in Food Science.
Luke Gamma
Luke has been working in the meat industry for approximately 7 years.
His funding will allow him to complete a Certificate IV in Meat Processing.
Briony Liebich
Sensory analysis is a relatively new scientific discipline that is often used to link technical, production, research and
marketing needs.
Briony would like to develop her leadership and training skills while training others about sensory analysis.
Her funding is to be used for a Certificate IV Training and Assessment.
Justin Murdock
As founder of Yorke Brewing, Justin believes that education is crucial in the ongoing success of both his products and
his company.
He is extremely passionate about his industry and is attending the Malting and Brewing short course at the University of Ballarat.
www.yorkebrewing.com.au
Mark Prior
Completing his Brewing Graduate Certificate will be the start of Marks quest to formalise his brewing credentials.
The Microbrewery brewed beers movement has been gaining momentum for several years and Mark fully intends to
be part of this rapidly growing industry.
Marie Reeves
As a qualified Cook Marie would like to add to her skill set and provide a new dimension to her culinary repertoire. She is enthusiastic about developing her skill and knowledge with chocolate and will be attending various Savour courses.
Daniela Steyer
As a recent arrival to Australia Daniela is a qualified Pastry Cook from Germany.
She has worked in various countries throughout Europe and would like to be able to pass on to others her knowledge
and passion for food.
Her support payment is to be used for Bakers Recognition and the purchase of text books to perfect her professional language at work whilst learning the differences between European and Australian ways of producing products.
Megan Vincent
Another passionate chocolatier on her way to Savour to complete various courses, Meg loves working with chocolate everyday.
Funding from her support payment will help Meg gain further knowledge and allow her to progress to the next level of her career.
OCTOBER 2008 SUPPORT PAYMENT RECIPIENTS
Recipients of the October 2008 Support Payments were announced at the award presentation on October 23 2008.
Corey Barr
Corey has been working in the meat industry for many years. He would like to further his career and pursue his dream of
eventually becoming a qualified AQIS Inspector.
Coreys support payment will be used to complete his Cert III and Cert IV in Meat Processing (Meat Safety).
Simone Higgins
Simones dream is to become a chocolatier and open her own supper club. She is dedicated and enthusiastic about her chosen
career path.
Simone will be completing various hands-on chocolate making courses at Savour Chocolate and Patisserie School in Melbourne.
Jenni Key
Jenni loves her chosen career and runs her own Patisserie in addition to being a fulltime bakery lecturer at TAFESA Regency.
In her application Jenni stated "Patisserie is my passion and my soul. I want to be a leader and teach students the best I can and also never stop learning!!!" She enjoys competition and has led many teams to success.
Jenni is completing an Entremets (pastries) course at the Callebaut Chocolate Academy in Belgium and is also competing in the Culinary Olympics in Erfurt, Germany as a member of the 2008 Australian Culinary Olympic Team. Good luck Jenni.
Daniel Murray
Daniel is a self employed Meat Inspector at Murray Bridge and has been employed in the meat industry for 6 years.
He would like to become an AQIS Meat Inspector and will be using his support payment to complete his Cert IV in Meat Processing (Meat Safety).
Chad Simmons
Chad has been in the baking industry since 1997 and would like to broaden his horizons through further education and training.
He will be completing his Cert III in Food Processing - Retail Baking (Cake and Pastry). Upon successful completion of his cake and pastry training Chad will also be applying to the FTH Skills Council Bakers Recognition to become a trade qualified Baker.
Christian Wedd
Christian has been employed at a South Australian meatworks for the last 10 years and is currently the slaughter floor supervisor.
He would like to complete the Diploma of Meat Processing offered by Mintrac. As the Diploma is not offered in SA his support payment will be used to attend interstate workshops.
AUGUST 2008 SUPPORT PAYMENT RECIPIENTS
Recipients of the August 2008 Support Payments were announced at the award presentation on August 12 2008.
Alan Holloway
Alan has been working in the meat industry for 12 years in New Zealand and Australia.
Alan is interested in Meat Safety and has asked for his support payment so he can complete Cert III and Cert IV in Meat Processing (Meat Safety).
Brendon Jones
Brendon has been in the meat industry for 14 years, is a State Emergency Service volunteer and has worked on the land all his life.
Alan would like to become a Meat Inspector and has asked for his support payment so he can complete Cert IV in Meat Processing (Meat Safety).
Kris Lloyd
Kris is the Head Cheesemaker of Woodside Cheese Wrights and has won numerous awards as specialist cheesemaker of goat and cow cheeses.
She is the founder and current Chair of the South Australian Cheese Association "Cheese SA".
Her support payment will be used to attend TEC sessions as she would like to develop her leadership and management skills.
www.woodsidecheese.com.au
Jean Marshall
In her application Jean stated "since moving back to SA 14 years ago I have been working at my dream job". Jean has worked
at Cottage Box Chocolates in Murray Bridge for 14 years and is now co-owner of the business.
Jean has asked for her support payment so she can complete Cert IV in Business (Small Business Management) and
consequently have more knowledge on running a small business with improved efficiency.
Tamara Piec
Tamara is passionate about quality and the pursuit of excellence.
In her application Tamara stated "I love the work that I do, and feel that it provides me with unlimited inspiration and a lifetime of interesting things to look forward to........I have long been obsessed with good quality patisserie and confectionary.......If I can
harness the education that is available to me - which I believe is the key to freshness and vitality in any industry - then I will be
well on the way to a much more fulfilling career".
Tamara has asked for her support payment so she can attend courses at Savour Chocolate and Patisserie School in Melbourne,
Appetite for Success Program fees and the purchase of a confectionary and & patisserie professional library.
Betty Stanton-Blenkiron
Betty has been in the meat industry for nearly 25 years.
Betty would like (and is determined) to become a Meat Inspector and has asked for her support payment so she can complete Cert IV in Meat Processing (Meat Safety).
Catherine Stevens
Catherine has worked at Cottage Box Chocolates in Murray Bridge for 14 years and is now co-owner of the business.
She would like to improve her knowledge in running a small business and has asked for her support payment so she can complete Cert IV in Business (Small Business Management).
NOVEMBER 2007 SUPPORT PAYMENT RECIPIENTS
Recipients of the November 2007 Support Payments were announced at the award presentation on November 13 2007.
Robyn Bastock
Robyn has a home based business called Blossom Cakes which specialises in wedding and occasion cakes and small event catering. She would like a chance to expand her knowledge in the field of handmade chocolates and has asked for her support payment so she can attend courses at Savour Chocolate and Patisserie School in Melbourne.
www.blossomcakes.com.au
Keva Freeman
Keva is a qualified Bread Baker and Pastry Cook and is employed at the Hyatt Regency Adelaide. In September 2006 she competed as part of the winning BakeSkills team and as Australian National Champions the team won a trip to Singapore to attend a chocolate course at the Barry Callebaut Chocolate Academy.
She would like to concentrate on mastering her hand skills with chocolate and has asked for her support payment so she can attend numerous courses at Savour.
Nicole GreenNicole has recently completed her apprenticeship as a Bread Baker with Bakers Delight at Marryatville.
As her interests are in the Cake and Pastry area she has requested a Support Payment so she can complete individual cake and pastry units at TAFESA, Regency.
As her interests are in the Cake and Pastry area she has requested a Support Payment so she can complete individual cake and pastry units at TAFESA, Regency.
Lynn Green
Lynn lives on a rural property at Bute on the Yorke Peninsula and is originally from Ohio, USA.
In 2006 she established Geraldton Hill, Bute South Australia and manufactures her delicious artisan toffee from her kitchen on the family farm. Her favourite remains the hand made Chocolate Almond Toffee Bark dipped in Belgian chocolate.
Lynn is planning to complete a Cert IV in Small Business Management and various courses at Savour.
www.geraldtonhill.com.au
Gina Irving
Gina was a mature aged apprentice and is now a qualified bread baker and pastry cook - Congratulations Gina.
She has been in the baking industry for approximately 20 years.
She is especially interested in the effects of food intolerances and would like to increase the market for foods minus allergy creating ingredients, particularly gluten free products.
Ginas support payment is for books and courses at Planet Cake in Sydney.
Lynn lives on a rural property at Bute on the Yorke Peninsula and is originally from Ohio, USA. In 2006 she established Geraldton Hill, Bute South Australia and manufactures her delicious artisan toffee from her kitchen on the family farm. Her favourite remains the hand made Chocolate Almond Toffee Bark dipped in Belgian chocolate.
Lynn is planning to complete a Cert IV in Small Business Management and various courses at Savour.
www.geraldtonhill.com.au
Gina Irving
Gina was a mature aged apprentice and is now a qualified bread baker and pastry cook - Congratulations Gina.She has been in the baking industry for approximately 20 years.
She is especially interested in the effects of food intolerances and would like to increase the market for foods minus allergy creating ingredients, particularly gluten free products.
Ginas support payment is for books and courses at Planet Cake in Sydney.
Rachel Nield
In November 2006 Rachel completed a Bachelor of Food Science and Technology based at both Adelaide University and TAFESA Regency. She is currently employed as a Food/Process Technologist with Provisor Pty Ltd.
Her support payment will allow her to complete 4 SAI Global Training Courses as she would like to further her knowledge in food safety allowing her to assist others in the industry.
Lia Riley
Lia works at Bracegirdles at Glenelg. She would like to become a great chocolatier and create her own product of praline or truffle. Lia has consequently enrolled in various courses with Savour School in Melbourne for courses in January and May 2008.
2007 SUPPORT PAYMENT RECIPIENTS
The two recipients of the initial 2007 Support Payments were announced at the official launch on July 18 2007.
Sarah Neill
Sarah Neill, 22 years old, found my passion for the Food and Hospitality Industry whilst at school, Bethesda Christian College. I graduated in 2002, and turned down a university entry opportunity in 2003 to pursue my growing ambitions, completing CIII in Bakery and Pastry Combined (food processing) full-time for six months, at Regency Tafe SA. This prevoc course lead me into the industry, gaining employment with Stamford Grand Hotel at Glenelg, SA. It was here that I was able to adapt my training learnt at Tafe to a real life setting, and gained much experience and skills from some of the best chefs and bakers around. In my two years there I worked in the pastry kitchen, bakery, pastry banquette kitchen, became the chef for the coffee shop and also cooked for room service and bar/counter meals. My head executive chef understood my growing desire and passion for the pastry and bakery sector, and thus encouraged me in finding an apprenticeship, as they were unable to provide me with one. In learning of head pastry chef Gary Lau at Hyatt Regency in Adelaide and his amazing talent and commitment to the industry, I endeavored to learn from the best and so persisted for eight months with the Hyatt until I finally received a pastry and bakery apprenticeship with Gary as my mentor. It was during my apprenticeship with Gary and the Hyatt that I was able to hone my skills set and build a sold foundation of skills and knowledge in this specific field. I found some times it to be very demanding and hard work, but I am glad I was pushed as I would not be where I am today if it weren’t for the discipline I had during my learning. During my apprenticeship I also succeeded in many competitions including Gold for SA Bakeskills Australia, Gold for National Bakeskills Australia, Gold for State Worldskills Australia, 2006 Apprentice of the Year for SA and Runner-up for 2006 National Apprentice of the Year. My achievements are truly a reflection of the numerous mentors I have had over the years, and the support and teachings they have invested in me. After completing my apprenticeship I left the Hyatt, wanting to expand my learnings from a hotel environment to a small business work place and thus found myself working as Manager of the Bracegirdle’s, House of Fine Chocolates Burnside store. I have now moved on to another location and am happy with where my career is heading.
Emma Clark
After several years of working part time at Bluebird Bakery, I decided to broaden the skills I had learnt and apply for an Australian School Based Apprenticeship (ASBA) while studying at CABRA College. I completed my high school studies at Woodcroft College in 2006.
Early last year I was approached by the Woodcroft College VET coordinator, with the intention of involving me in the South Australian Training Awards. After working together for several weeks on my application and waiting nervously, I received word that my application had been successful in reaching the next stage. Subsequent to some anxious interviews and presentations, the big night arrived. All my hard work over the previous years paid off, I was named the 2006 South Australian School Based Apprentice of the year. This then led to the National Training awards, and leaves me where I am today, the recipient of the inaugural Stella Axarlis Australian School-based Apprentice of the Year award 2006.
Within a few years I hope to receive my Certificate III in Food Processing Combined (Retail Baking). With these skills and the experience from receiving my awards I hope to establish my own business, and be of influence to up and coming apprentices.
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