learnt in class that day was simply incredible. Thanks Katey – and I have spoken with Katey since and it looks like we have a Chef who is keen to rerun to do more classes later in the year.
Two of the first cookbooks Katey ever received were Est. Est. Est. (Phillipa Sibley's book from her first restaurant) and Season to Taste (Liam Tomlin).
Katey’s passions are jam making, soufflés and rolling pastry.
Katey began her apprenticeship when she was 15 years old at Flying Fish Restaurant in Pyrmont. It opened her eyes to fresh fish and the market runs, where there were towers of beautiful fruit from the farm that day. She continued through to
Quay, and was placed on Pastry, where she found what she was best at, and what made her most happy. From there she did Pier, Coast, Flying Fish again and then went to Bistrode. She learnt about some classic English cooking, and a lot about Asian style as well. After working at Bistrode she moved to Daylesford and began work at the Lake House. Alla taught her about even fresher food picked from the garden just before service. After a year of lake house, Katey now works at Albert
St. Food and Wine as Pastry Chef with Phillipa Sibley.
During the class we had a visit from WIN TV news – waiting to get a copy of the video to share with you all soon. It was cool!
Have you always been afraid to make soufflés and real pastry??? Tell us why?