Congratulations to Cherrie Wilson and Eliza Moore who took out the Australian Baking Industry National Scholarship Awards for 2016.

Following an industry tour on October 25 and Australian Society of Baking (ASB) conference on October 26, Paris awaits scholarship winners of the Arthur E Denison Trophy and Sydney J Packham Baking Industry Medal were announced at a lavish chairman’s dinner at the Woolshed Pub in Melbourne.

Cherrie Wilson from Dolcettini Patisserie in New South Wales took home the Arthur E Denison Trophy (as well as raffle and table prizes), and Eliza Moore of Johnny Baker in Castlemaine, Victoria, won the Sydney J Packham Baking Industry Medal.

Both speakers were overwhelmed at winning the awards and of course delighted with the prize of a trip to France next year for an extensive tour of Paris and the Lesaffre training facility.

This was the second year Cherrie has entered the competition on the encouragement of Craig Perry, and urged bakers to keep entering competitions, even those they haven’t won in the past.

“I encourage all people in the baking industry to enter this wonderful competition, as it is so rewarding and life changing,” she said.

“Yes you do sacrifice your free time on your days off, but it’s definitely worth it. Just commit yourself to it.

“I am still in shock that I will be flying to Paris to visit patisseries and can’t wait to eat a buttery French croissant and break open a baguette.”

Eliza Moore, 21, started working at Apple Annie’s (now Johnny Baker’s) as a school-based apprentice in 2012 and gained her qualification in retail baking from William Angliss Institute of TAFE in 2015. Eliza said her employer has always encouraged her to push her limits and take up any opportunities that come her way, which is why she applied for the scholarship.

“I recognised that I had nothing to lose and a lot to gain from the experience,” Eliza said.

“While at times the task seemed endless and near impossible, the pride I felt as I mailed my submission made it all worthwhile. I also gained a lot of knowledge and appreciation for the industry.”