Practicing as an Aesthetician, for more than a decade, I pampered celebrities and clients in some of Sydney’s best spas and salons. I enjoyed building relationships with my clients and they felt comfortable to confide in me and share details about their lives and relationships.
I treated men and women in an up close and personal manner using food derived ingredients in skincare and my thoughts would frequently waft from cosmetics to my love of comestibles. “What if I spread chocolate on as a decadent body mask? How can I use coconut oil in an edible recipe?”. As my curiosity simmered away, I poured years of knowledge and hands on experience into running my own business. .
Having the opportunity to select which products I used sparked questions about the ingredients commonly found in skincare. My inquisitive pursuit lead to my role with New Directions Australia where I produced a series of videos and collaborated with chemists and aromatherapists to develop a unique professional spa range.
I also supported the fruition and evolution of many local and internationally recognised brands. My longing to experiment with edible recipes was tantalised daily – my senses were immersed in pure essential oils, nut butters, herbs, spices and exotic fruit extracts.
In 2010 I travelled to Spain and upon returning, I launched into my dream of “one day doing what I love”. I quit my job to pursue a career encompassing food and created GOURMETICIAN.
GOUR·MET + AES·THE·TI·CIAN = GOURMETICIAN. A PASSION FOR STIMULATING THE 5 SENSES VIA FOOD
I continued to express my love for food and human behaviour as a regular contributor to national lifestyle magazine ‘Living Now’.
I’ve had the pleasure of working with Maggie Beer behind the scenes and on set with food prep for a live cooking demonstration on the TODAY Show. Click below to watch Maggie create her delicious Spring Salad using the ingredients I prepared.
In 2012 I won the Armonia International Olive Oil Competition in the enthusiasts category (1st Southern Hemisphere Championship – A.NZ.SA) with my Olive Oil Chocolate Mousse.
The competition was judged by Gary Mehigan (MasterChef), Alessandro Pavoni (Ormeggio at the Spit), Mauro Martelossi (Director of the International Extra Virgin Olive Oil Agency), Roberta Muir (Sydney Seafood School).
In 2013 I will complete training to become a Professional Olive Oil Sommelier. Full story here.
For over 2 years I worked for the Bitton Group managing social media accounts through Bitton Consulting and as the Executive Assistant to French born, Sydney based chef and personality, David Bitton. David owns the iconic Bitton Cafe & Bistro, an internationally recognised product range, best selling cookbook and hosts popular cooking classes.
I recently completed a TV Presenting course through NIDA and this journey continues with private tuition by Faye De Lanty. I’m nurturing my fascination for human behaviour through studies with Dr Demartini.
Get in touch if you’d like to work with me.