Let us introduce our trainers…

Uwe Szewczyk

For the past 40+ years, I had the opportunity to be trained in Europe as a chef and pastry chef as well as working the last 30 years in Australia in my trade. In 2008 I have upgraded my education to become a vocational educator specialising in units of competences in patisserie. Now, I’m glad and happy to deliver the acknowledgement of cooking to my students and I’m looking forward to seeing them as big chefs in famous restaurants all around the world.

Signature Dish: Come along to my classes and find out for yourself’s.

Favourite dish

As long as it turns on all my senses, is my favourite.

Kristy Meadows

My cooking career began 20 years ago in Melbourne working at Bear Brass and Richmond Hill Café & Larder, whilst doing my training at Box Hill Institute & William Angliss. During my career I have worked at many restaurants and cafes but mainly for hotel brands such as Grand Hyatt, Novotel & Peppers resorts. In developing my skills over the years I’ve found more enjoyment in the running and organising of kitchens, creating and implementing new menus.

Signature dish: Crispy Plains pork belly, green bean, fennel & mint w/ sour green apple.

Favourite dish

My mum’s homemade lasagne.

Aaron Zukerman

Over the past 28 years I have had the pleasure of working with some amazing chefs from around the world as well as working in some fantastic restaurants both locally and abroad, from running the Emma Gorge restaurant @ El Questro, a 1 million acre cattle ranch in the Kimberly’s, to a 16th century pub in Cambridge England, The Orient Express Group, The Boathouse on Blackwattle Bay in Sydney, Soho House Group in London and the Commune Group here in Melbourne.

Signature Dish: Anything involving Asian noodles, in particular, ramen.

Favourite dish

Boiled prawns w/ cocktail sauce and lemon wedges.