Former Roof Tiler Wins Pastry Chef Apprentice Of The Year

17 August 2004

IT started as just another job but two years into his pastry chef apprenticeship, John Ralley has cooked up a storm.

The Wollongong TAFE student was named the NSW Baking Industry Association's apprentice of the year in pastry cooking.

He was selected from more than 100 applicants across the state to participate in a four-hour bake-off at the Darling Harbour Convention Centre in Sydney.

Vegetable quiche, salmon and brie cheese quiche, vol-au-vents, a fruit bande and an orange and almond cake were on Mr Ralley's menu - and the judges were obviously delighted.

"They were pretty big on hygiene and wastage. They (also judged) the finished product and presentation," Mr Ralley, 20, said.

It was the first time Mr Ralley had competed with the judges watching the baking process.

"I was bit nervous but it wasn't too bad," he said.

Mr Ralley used original recipes from the Gumnut Patisserie, where he works in Bowral.

"I used all natural ingredients - no chemicals," he said.

Before the competition he wrote a list of what needed to be done to ensure everything went smoothly.

"I just kept it cool and had everything under control," he said.

Two years ago, Mr Ralley was a plumber/roof tiler and more used to using screwdrivers and hammers than a mixing bowl and rolling pin. But he is enjoying his new career - so much so he has made plans to travel the world as a chef and one day open his own patisserie.

"I've enjoyed it, it's a good job," Mr Ralley said.

"I like making things the traditional way - from scratch."

Mr Ralley's award will stand proudly in Gumnut Patisserie alongside others he and fellow chefs have won.

"My boss encourages us, he used to go in competitions too," Mr Ralley said.

His win has also stirred competitivness in his TAFE class, teacher Charles Janszen said.

"It's good to see the younger people achieving and we can see (Mr Ralley's) going to have a good future," Mr Janszen said.


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