Meet Jessica Pedemont
Sydney’s Famous Chocolate Artisan joins Euroquip in the Australian Selections Finale for the “World Trophy of Pastry” and to launch FBM Chocolate Equipment area in Australia.
Jessica Pedemont built her reputation around quality chocolate craft for 20 years. Her name is now a point of reference for those looking at learning or up-skilling in the delicious and fascinating art of chocolate.
We met Jessica and her sparkling approach immediately convinced us to host her as a member of the judging panel during the Australian Selections Finale for The World Trophy of Pastry that Euroquip will present during Fine Food Australia, this September in Melbourne.
During this important event, Jessica Pedemont will also run a chocolate demo the 13th September 2018 at 11:30 AM our Euroquip STAND HN26, on the last day Australian Selections Finale for the “World Trophy of Pastry”.
Chocolate, an addictively exquisite food preparation made from the cacao seeds. When Jess speaks about chocolate making she makes your mind daydream by imaging this divine food in all its possible creative expressions; Solid, liquid hot chocolate, white, spicy… roasted, ripened and flavoured.
At Euroquip we are enthusiastic about our professional liaison with Jess as a chocolatier for FBM Boscolo chocolate machines. Some years ago, Jessica started to approach the Bean to Bar production and we are now happy to launch the Australian FBM area and present this exclusive chocolate equipment’s brand to the Australian market.
Jessica’s business is a mirror of her eclectic skills set, offering a wide range of solutions to cover a large and diversified demand; Professional courses, demonstrations, online tutorials, consulting and obviously personalised chocolates and design cakes. She collaborates with national and international businesses including TAFE NSW, of which she is an ambassador.
Jess has been working as a professional chef for more than 20 years; She has travelled the world, working, studying and teaching in some of the finest establishments in the industry; her passions also include pastry and artistic sugar, but it is with chocolate that she started her own business “Chocolate Artisan” in 2008 to share and build excellence in the Australian chocolate industry.
The food industry is a continuously evolving environment, where only highly competitive professionals can make the difference. Jessica evidently dedicated her life to strive for excellence in all her culinary endeavours. If you have the pleasure to hang in a conversation with her, she will engage you with her profound culinary culture and dedication to innovative techniques. Jessica enjoys drawing the whole spectrum of culinary history, enriched with a personal constant research to deliver a highly personal experience for her clients.