Your Pastry Chef - Wayne Peake
Commencing my apprenticeship in 2005, I trained under the watchful eye of Peter Schneider at Paterson's Cakes in Windsor. During this time I learnt the backbone of the pastry cooking trade from some of Melbourne's best pastry chefs. Working with all types of cakes and pastries, including meringues, mousses, sponges, choux pastry, puff pastry and chocolate work and decorating.
Training at William Angliss also introduced me to a great teaching staff which included Andy Stewart, Peter Brown and Greg Williams who became great guides throughout my time at trade school. Once I had completed my training in 2008, I moved on to head two pastry kitchens over the Christmas period, the first as a team director and second as sole Pastry Chef for a local business. |
I had the honour of being awarded the Roy Thomas Blood/Thelma Wileman Award for Outstanding Work by a Pastry Cook in 2009. I have also placed runner up in the John Patrick Conway Award 2009 and have received awards in the Royal Melbourne Show Competitions.
I have been working for Fairmont Hotels in Whsitler, BC, Canada, and have now returned to Australia to bring my baking back its original fans.
I am working for Crown Melbourne, and a number of personal projects to bring the best of my skills to you. I look forward to working with you to design a cake for your next occasion.
Wayne Peake.
Pastry Chef - Top That Cake.
I have been working for Fairmont Hotels in Whsitler, BC, Canada, and have now returned to Australia to bring my baking back its original fans.
I am working for Crown Melbourne, and a number of personal projects to bring the best of my skills to you. I look forward to working with you to design a cake for your next occasion.
Wayne Peake.
Pastry Chef - Top That Cake.