“It is very exciting, especially to be having this experience at such a young age.” The young, pastry chef said she was looking forward to being part of the thrills and stresses of the competition.
“Since I was about 9 or 10 I wanted to become a pastry chef. So to be selected at the age of 20 for this international competition is very exciting.” This will be the first time Australia has been to the competition, held every two years in Italy.
Ms Clisdell will be joined by two other young Australian pastry chefs Frankie Ferrante and Lucy Powell as well as their coach Luigi Stivaletta.
“Our team is the youngest team competing, we are all only 20 or 21.”
The competition will feature three disciplines: sugar, chocolate and pastillage sculpture.
Ms Clisdell has been tasked with creating a 1.6m-tall, pastillage sculpture. She will have seven hours to construct the sculpture, which will include iconic landmarks from Sydney like the Opera House and Sydney Harbour Bridge.
Ms Chisdell recently completed an 18-month patisserie qualification and works as a pastry chef at Oatley’s Hummingbird Lane Patisserie, where she bakes the tasty cakes.
Her signature cake is a caramel mud cake. She also runs a small business called Sweet Dreams Sydney.
She was selected for the Australian team after going through a tough selection process at her college.
The Australian team competing in Milan has been fully sponsored by Euroquip. Ms Clisdell said her team had been training hard most days at Euroquip’s kitchen in Padstow, for the past few months, to prepare for the competition. The World Trophy of Pastry Ice Cream Chocolate will run from October 21-22.
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All catering equipment like commercial ovens, blast chillers and gelato machines will be supplied by Euroquip official sponsor of Team Pastry Australia
