February 2013 Support Payment Recipients

Carolyn BurnettCarolyn Burnett

Carolyn has discoverd the highly skilled and beautiful art of chocolate making.  She is in awe of what is possible with such a temperemental medium and would like to improve her skills and knowledge to make innovative and breathtaking edible artworks.  Her funding will be used to complete 2 courses at Savour Chocolate and Patisserie School.

 

Meg CharltonMeg Charlton

Megs chocolate skills and techniques have certainly advanced since she first became a Food & Beverage Development Fund recipient four years ago.   She would now like to focus on the theory and science side of chocolate and will travel to Barry Callebaut Chocolate Academy Center in Chicago to complete 3 courses.  She intends to use this knowlege to enhance and support her growth as a chocolatier.

 

Alija FiebigerAlija Fiebiger

Cheesemaking has started to become an obsession for Alija who lives in the Barossa Valley.  With her family having a dairy farm she is looking to the future and would like to own her own wholesale Cheese Factory with a retail outlet. Alija will be attending the Artisan Cheese Making Academy Australia to complete a Cert III Food Processing (Cheese).

 

Paul Geisler Paul Geisler

Having spent 20+ years in the food industry Paul has expanded his interests into artisan coffee.  The Obsession Coffee Company are artisan roasters and select only the finest beans sourced throughout the world.  Their endeavour is to offer their customers the best tasting coffee available, whilst actively pursuing sustainable and socially responsible farming practices. Pauls funding will be used to complete 2 coffee roasting courses.

http://obsessioncoffee.wordpress.com/

 

Erin LousbergTony Harding

Tony has purchased a 34 acre dairy property outside of Normanville with the aim of setting up a small sheep dairy and cheesery.  His cheese interest started as a child visiting Cheddar Gorge in England, with the defining moment 4 years ago when visiting an artisan sheep dairy/cheesery in Switzerland.  His funding will be used to complete the Cert III Food Processing (Cheese) through the Artisan Cheese Making Academy Australia at TAFESA Regency.

 

Erin LousbergErin Lousberg

Erin currently makes cakes as a hobby and sells them at her market stall and via direct customer orders through her Facebook hobby page Imagine-ate Cupcakes and Treats.  Self taught until now Erin will use her funding to undertake formal training in cake decorating and small business management to assist her to grow her hobby into a business. It is her ultimate goal to develop Imagine-ate Cupcakes and Treats into a boutique cake decorating business that is known for its beautiful cakes that exhibit quality and elegance.

 

Jinnatunesa SohrabJinna Sohrab

Originally from Bangladesh, Jinna has a food and nutrition background and will use her funding to complete a Diploma of Food Science and Technology.  She would like to work in product development in the food industry and produce nutritionally balanced products for children.

 

Matt ThorpeMatt Thorpe

As a trade qualified Bread Baker and Pastry Cook Matt is passionate about baking especially using artisan techniques and methods.  His personal goal and ambition is to operate his own bakery/patisserie business which focuses on teaching, training and education both within the industry and to the public.  His funding will be used to improve his artisan skills by completing various courses with Southern Cross Baking Group.

www.bakerstreat.com.au

 

Ian WauchopeIan Wauchope

Ian began cheese making as an interest and would now like to take this to the next level.  His funding will be used to complete Cert III Food Processing (Cheese) at the Artisan Cheese Making Academy Australia.  He would like to produce a good quality product at the right price and sell direct to chefs.