Having recently completed a Patisserie course I am now a fully qualified pastry chef with a serious obsession for baking. I do not believe it is possible to consume too much chocolate and I don't think I ever will, my sweet tooth is probably a bit too sweet.I had been looking for a patisserie course for quite some time which would allow me to work and study at the same time. My plans were completed derailed when I was diagnosed with fructose malabsoprtion. After eliminating diary, wheat and onions and a whole host of other vegetables from my diet I quickly began to see an improvement in my symptoms and after reintroducing a variety of foods I can now handle diary, and a small amount of wheat and onions. Getting used to the change in diet took several months but the benefits far outweighed any of the times I craved crusty bread or anything fructose filled.
Why did I decide to study a pastry course when I can't actually eat much wheat?
I have questioned my decision on several occasions (am I a bit mad? probably!) but the most simple answer is that there are no wheat free/gluten free pastry chef courses and I figured that I can use the skills from the course and apply the techniques and methods to wheat free baking. I am aiming to publish recipes which are suitable for people with a variety of dietary restrictions.
Where are you from originally?
I moved to Australia from the North-East of England in June 2006 to take a year out to backpack and travel. The initial year out slowly turned into six years when I met my
So put the kettle on, make yourself comfortable and follow me on my wheat free pastry adventure...
