Chocolatier | Youth Central

Kirsten, 32

Kirsten is director and teacher at Savour Chocolate & Patisserie School.

How did you become a chocolatier and pastry chef?

From a very early age Kirsten showed a great talent for making and cake decorating. Since she was a young girl, she has been entering competitions and eventually becoming an award winner. "I started at 15 years old, and I always knew what I wanted to do? I have been lucky with who I have learnt from." Indeed, her education has taken her all over the world to Belgium, France, Switzerland and Singapore .

Kirsten completed an apprenticeship with Schrader's Patisserie in Mornington in 1994, and during that time she won numerous baking competitions that helped develop her skills and work ethic. From 1994 to 1996, she worked at the Sheraton Towers Hotel, Southgate and since then she has worked at Le Cordon Bleu at Myer in Melbourne. In 2004, Kirsten won first prize for her handmade chocolates at the World Pastry Championships.

Why did you open a chocolate and patisserie school?

Kirsten founded Savour School three years ago; "I opened Savour because I felt there was a void in chocolate and patisserie education in Australia . With my training in Europe I wanted to pass on my skills to others. Savour has been more successful than I imagined; I hope it will continue." Savour Chocolate and Patisserie School uses the finest chocolate from Belgium and France with equipment from around the world. "We teach the different students how to produce their own chocolates and pralines," and afterwards students can take home what they have made.

What does a typical day involve?

Every day is different for Kirsten at Savour Chocolate and Patisserie School . "We start most days by setting up the class and teaching the various subjects including ice cream and sorbet, chocolates and praline, French Pastries, Gateaux's and much more. We also do demonstrations and consultancy."

How do you become a chocolatier?

Kirsten advises that if you are interested in becoming a chocolatier or pastry chef, it is best to learn as much as you can and enter competitions. "To be a good chocolatier or pastry chef you need to have passion, creativity and the ability to keep learning. It's a great industry and very broad in what you can do."

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