Katey Rodgers is an awesome young woman, who was so coy when I first met her and she shyly described how a regular customer at her current employer’s restaurant “Albert St. Food and Wine” tagged her in the Melbourne press as “Melbourne’s Soufflé Queen”. Katey was introduced to me as a “pastry chef who was so passionate about her work”. While talking with her and discussing the possibility of her taking some classes at Plough Creek Cooking School, that passion became very obvious. I was so pleased when she agreed on a date to deliver some classes for us.
 Katey Rodgers - Pastry Chef |  Debra Cerasa and Katey |
April 6th was a class of “Pastry and Tarts” and the next day, April 7th, we had a class of “Desserts” based on custards and of course, Katey’s acclaimed Soufflés. So to say we were “treated to sweet treats that were truly inspiring” would be underselling Katey’s skills and passion. We had fun working our way around pastry and learning so much about how to do it properly, in a short cut way and what makes the differences between a good tart and a great tart.
 Rolling it out. |  The difference between good and great |
Once Katey completed her Soufflé and Custard dessert class....Well, all I could think about was “what was I eating before, that was named Custard”?? Obviously the tag of "Melbourne's Soufflé Queen" was appropriately acknowledged. What we
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.
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.
 Soufflés ready to come out of the oven |  Crème Brulee with crushed Crystallised pistachio |
Katey’s bio:
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?
DC
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?
DC
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