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Next Gen Stars Get A Boost

Next Gen Stars Get A Boost

Now in its 25th year, the prestigious scholarships program promises a host of opportunities for talented pastry cooks and bakers from every state and territory.

Since 1990, the two scholarships – the Arthur E. Denison Trophy and the Sydney J. Packham Baking Industry Medal – have enabled more than 120 of the industry’s most talented bakers and pastry chefs to travel on regional scholarships, with the best and brightest given the chance to travel overseas to expand their skill set.

Congratulations to the winners and the finalists in this year’s scholarship awards, presented by the Australian Society of Baking and partner Peerless EOI at the 2015 Australian Baking Industry National Scholarship Awards.

Arthur e. denison trophy (open section)

Winner: Thinn Yee Hlaing from Jean-Pierre Patisserie, Townsville, QLD. Runners up: Cherrie Wilson from Dolcettini, NSW; and Luke Farrell from Bakers Delight, VIC.

Sydney j. Packham baking industry medal (ages 18-24)

Winner: Samantha Trotter from Gumnut Patisserie, Mittagong, NSW. Runners up: Kayla Kelly from Jean-Pierre Patisserie, QLD; and Chloe Wee from Red Poppy Bakery, VIC.

Thinn Yee’s paper on planning a modern bakery included her own design of a modern dessert bar and bakery in Melbourne, which the judges said was a difficult subject addressed well.

“If I had an enough space, I would like to incorporate an organic garden, so I could incorporate fresh flowers, fruits and herbs in an innovative menu,” she said.

Standing out in the areas pies and pastry, yeast and chocolate, Sydney J. Packham winner Samantha Trotter said she’s looking forward to participating in other competitions and making the most of her trip to Paris in February.

“My boss Tracy Nickl personally knew Sydney Packham and greatly respected and admired both his passion and commitment to the industry. He think it’s a great honour to receive an award in his name and both him and my other boss Vicki Nickl are proud of my achievement,” Samantha said.


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