Allan

I discovered the wonders of pastry while working in Conferencing and Banquets at the InterContinental Hotel Wellington (New Zealand). When my apple strudel won a taste-test against that of our German Head Chef’s in a friendly staff competition, I started dreaming of becoming a pastry chef myself. In early 2018, I decided to take the leap and change careers, and  applied to the intensive Professional Pastry Program at École Maison Christian Faure. When I graduated in October, 2018, I finished at the top of my class as the first student in the 10-year history of the course to be awarded 120 points on the graduation dessert table - 20/20 from six separate judges. I am currently seeking a position in which I hope to continue training, learning and developing the skills I acquired in the course. Throughout my program experience (as well as during my two previous experiences as a Kitchen Assistant), my natural aptitudes and acquired skills have made me particularly effective in a kitchen team: I am calm, hyper-organized, clean, tidy, and efficient, so I can get a lot accomplished in a short time; I have a good palate and a sensitive nose, as well as a creative flair and awareness of plating aesthetics. I believe that these characteristics, along with my passion and willingness to learn, will make me a valuable asset in any pastry team.