Session Information

14-Sep, 10:15 - 11:00

Baking with Callebaut Day 4

ICC Sydney

Level 1 - Lower Exhibition Halls

Greg will provide tips & tricks on how to use Callebaut to get the best out of your baking offerings.

Greg Burge is the team leader for chocolate; patisserie and HORECA at Mayers Fine Foods. He is an experienced top end pastry chef and judge. Over the past 18 years, he has worked with some of the best restaurant and catering companies (Rockpool; Trippas White; Aqua dining).