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Kirsten Tibballs

One of the famous australian pastry chef in the world, Kirsten Tibballs manage her own school completely dedicated to pastry and chocolate, the Savour Chocolate and Patisserie school.

> Could you explain your experience with Demarle products?
The Demarle range of products provides inspiration for a large number of my chocolate & patisserie creations. It is so much a part of my everyday life in the kitchen that I don’t know if I could now function without it.


> Are there special realisations you prefer to do with Flexipan®?
I really like to use the Flexipan range particularly Mini-ingot for chocolate fillings; my favourite petit gateaux shape is the cone (used in Nubai Rose recipe). I love the all the new shapes and the fact that the Flexipan is constantly adding exciting new shapes and designs.

> What is your best “souvenir” in your professional life?
My best experience in my professional life would be having had the opportunity to work with incredible pastry chefs such as Stephane Leroux, Stephane Glacier and Christian Camprini. I love learning and developing products myself so working with these masters has been amazing for me.

> What is the future for you? projects…
I am currently working on my first book, which will be in print early next year. I also want to continue expanding Savour Chocolate & Patisserie School to continue to develop new techniques and classes..

2002

Open her

Savour Chocolate

and Patisserie Shool


2004
World pastry championship with australian team -
best in chocolate
sweets category


 

2005

Gold medal at the Olympiade of the Pastry
in Germany