The Australian Pastry Team (FIPGC) – “Mastering the Art” Demo @ Fine Food 2019
The team is looking forward to seeing you at level 2, in the foyer of the ICC in Sydney (where the Fine Food Expo will be held) from 10am to 4pm.
We are happy to remind you that Euroquip is proudly the official sponsor of the FIPGC Australian Pastry Team and represents the federation in Oceania.
What’s the team going to present for this event? Find out more!
Chocolate Sculpture from Bujinlkham Chuluunbaatar
Known to friends and many others as Bujin, Bujinlkham Chuluunbaatar, born in Mongolia, currently works at the Palazzo Versace in the Gold Coast as the pastry chef.
Bujin began to work in the hospitality industry from 2012, beginning her baking career in 2015. Bujin quotes her then 3 month old son as her inspiration and motivation behind her career choice.
She sees making chocolate sculpture as one of the hardest category in the pastry industry, because of the way it melts and breaks down very easily… and even though she finds it challenging, there’s nothing that Bujin loves to do more!
Bujin is honoured to represent Australia next year in Milan (Italy), representing Australia at The “World Trophy of Pastry, Gelato, and Chocolate“ by the International Federation Of Pastry FIPGC.
Sugar Sculpture from Bruna Forlin Trevisanuto
Bruna Forlin Trevisanuto is the nationally recognized pastry chef of the Australian team in Sydney, NSW. Born in Curitiba, Brazil and raised in São Paulo, she moved to Australia in 2014.
Her unique style draws inspiration from her Italian heritage, personal experiences, and classical training with some of best chefs in Sydney at TAFE, coupled with her embrace of the bounty of opportunities that Australia native ingredients present.
With a strong belief that design and creativity play a big role in her career, Bruna endeavors in the growing and development of her skills in sugar art. The result is an intensely personal creations that is both technically polished and soulful.
Pastillage creations from Jo Barrett
Jo Barrett grew up in Melbourne and can’t remember a time when she didn’t love cooking. As an award-winning apprentice, Jo studied in Canada in 2007
Back in her home town she’s been an impressive sous chef in a variety of settings, notably Movida Bakery, alongside Shaun Quade at Collins Square (think Bar National, Long Shot & Web Catering) and Tivoli Rd Bakery.
Jo’s seamless transition to artisan bread and pastry added artistry to Matt Stone’s progressive team at Stanley Street Merchants, Sydney’s first people’s choice/crowd funded restaurant.
The collaboration worked well and Jo’s passion for local, seasonal produce that’s sustainably sourced saw her at Brothl, another Stone/Joost project. Jo draws her inspiration from Australian Native ingredients and the natural beauty that surrounds her current location, Oakridge Winery in the Yarra Valley. As co-executive chef (with Matt Stone), Jo strives to minimize waste, employing creative methods to get the most from every ingredient.
Industry critics and peers have recognised Jo’s commitment with a string of hospitality awards: ‘Best Desserts’ Delicious 2016 and 2017; ‘Hot Talent’ Timeout Magazine 2016; ‘Next Gen Top 50 Chefs’ Food Service Magazine 2017; ‘Trail Blazer’ Melbourne Food and Wine Festival 2017, Chef of the Year 2018 Women in food service and John Lethlean’s Hottest Chefs 2018 The Australian. Of course, Oakridge has enjoyed the limelight as well: ‘Hottest Regional Restaurant’ 2016; ‘Top 50’ John Lethlean, The Australian and ranked 14 in victoria for Delicious 2017 and 7th in 2018 as well as achieving 1 Hat in the Good Food awards 2017 & 2018. Later this year Jo will compete at the World Championship of pastry in Milan as a member of the Australian pastry team.