How did you get into the industry? 

I have proudly been a pastry chef for 25 years. My career commenced washing dishes in a kitchen in Greece before going on to train in both the UK and France. In 2005, I relocated to Australia where I worked in a string of iconic Australian restaurants as a pastry chef before opening Burch & Purchese Sweet Studio in 2011.

What is your speciality?

My specialities include everything from cakes, desserts, chocolate, pastry and bakery. I have a passion for perfecting all my creations to the highest of quality and enjoy creating a variety of products that make Burch & Darren Purchese the iconic sweet studio that it is.

What would be your career highlights so far?

I have been fortunate enough to have an extraordinary career so far that has provided me with many highlights. My career has allowed me to pen five successful books as well as appearing regularly on Australian television industry. Opening Burch & Darren Purchese Sweet Studio in 2011 has given me enormous pride, plus working with my wife Cath in our business everyday is very special.

What tips can you give for creating the perfect glaze?

When making the perfect glaze, I always begin with high-quality couverture chocolate. I use Callebaut fine Belgian chocolate for its high percentage of cocoa butter and overall consistent professional quality. I use meticulously clean equipment and utensils, and always strain during and after making glazes. Additionally, always reheat your glaze to hot to get it shiny and leave to cool before using. Be sure to never over agitate or stir your glaze excessively or it may go dull. Always apply the glaze to smooth and clean finished cakes and desserts that are frozen but free of ice.