January 2018 Support Payment Recipients

Alija Fiebiger

Alija is seeking professional assistance and guidance in the lead-up to the start of their commercial cheese production in 2018 and will be attending The Academie Opus Caseus in France. She has been accepted for a sequence of four courses, specifically designed for cheese makers who want to refine their craft and gain professional growth in all aspects of maturing cheese.  Watch this space as we are sure Alija will be an important part of the South Australian cheese industry for many years to come.

Amira Keddeh

Having previously completed a Cert III Patisserie Amira is keen to continue her training and develop further skills by undertaking a Cert IV Patisserie with TAFESA at Regency.  She would like to eventually open a cafe serving dishes that are influenced by traditional Japanese sweets and desserts that are seasonal and also beautiful.

Briony Liebich

As an enthusiastic wine, beer and food lover Briony has what could possibly be the best job in the world; she is a Sensory Analyst and professional taster who gets paid to taste beer and work with amazingly diverse products.  With her goal being to help the public increase their awareness of the craft brewing movement whilst providing consumer education to understand more about beer quality, pairing with food, and knowledge about the wide variety of beer styles, she will be undertaking Cicerone training to become a "Certified Cicerone".

Claire Ormesher

Having always loved baking and cooking Claire has discovered her passion lies within raw vegan desserts.  With a desire to learn more about the health, nutrition and science behind food whilst also developing her hands on cookery skills she has chosen to undertake a Raw Vegan Food Culinary course.  Watch out for Claires raw vegan slices next time you are in Home Grain Bakery.  We can thoroughly recommend the Raw Jaffa Cheesecake - simply delicious!

Dean Pipinias

Having worked in the cheese industry for 9 years, Dean understands production processes but wishes to gain detailed scientific knowledge of cheese making.  He will be undertaking the Certificate III Food Processing (Cheese) at the Artisan Cheese Making Academy at TAFESA Regency and putting his new skills into practice at Section 28.

www.section28.com.au

Jonny Pisanelli

Driven to provide the best quality customer experience that he can Jonny is keen to learn new skills and expand his product offerings at Abbots and Kinney.  He will be completing the Ice-cream (gelato) course for Professionals at the Artico Ice Cream School in Italy.  We look forward to seeing (and tasting) the new creations.

www.abbotsandkinney.com

Sarah Spurling

Having previously completed a Bachelor of Food Technology and Management, Sarah is now undertaking an MBA at the University of Adelaide and we are pleased to provide funding for one subject.  Sarah is employed as a Quality Manager in the food manufacturing industry and has a focus on developing successful high performing teams who are confident in their decisions, decisions which ensure food safety and quality within a fast paced, innovative industry.