Thank you for your interest. If we can assist you any further, or would like to find out more about the range of products we offer, feel free to contact our office via telephone or email.
Ground Floor, 5-9 Rundle Street
Kent Town SA 5067

Postal Address:
PO Box 248,
Kent Town SA 5071

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Telephone: 08 8362 9066
Fax: 08 8362 1455
Copyright 2007 © Food and Beverage Development Fund SA Inc. All Rights Reserved.

Information on this sheet is subject to change, errors and omissions.

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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Date Printed : 2024-04-13 16:41:37