If you haven’t yet seen pastry chef Kirsten Tibball’s exceptional skills with desserts you should head straight over to her Instagram page and check it out. Her talent and passion give us so much inspiration we wanted to find out more about what a typical day is like for her and if it really is filled with all things sweets and chocolate like we imagine!
Morning Routine
I’m an early riser so I typically make sure all my son’s things are ready for school and arrive at work at around 6:30am. The first thing I do is head into my office to make a dent in a mountain of emails before my staff come in. Once everyone arrives, we touch base with a quick meeting and get to work. Most of my day is spent jumping in and out of the kitchen testing recipes and filming for Savour Online Classes.
During the Day Routine
We release a new online class every week so most of my time is spent creating and testing recipes – which I love! If you ask my staff, it can be hard to pull me out of the kitchen to do my other work. Only once the recipe is perfect do we film the tutorial, which can sometimes take weeks! I have a dedicated filming kitchen at my school, where I demonstrate my recipes and share tips and tricks for students to access online, so it makes it easier to do most of my work from the one place.
Pre-COVID I spend a lot of time travelling around the country and world demonstrating my craft, however the recent lockdown period has allowed me to place focus on Savour. Over the past few months, we’ve actually be renovating the Savour kitchens and I am so excited to welcome back students for hands-on classes in the near future, and allow them to experience our newly updated state-of-the-art facilities.
Evening Routine
I try not to leave work too late because I like to spend time with my son when he finishes school. We’re an active family so I’m often taking him to sports training or we go for a walk as a family. We’ll head home, I’ll cook us all dinner and we’ll usually finish it off with testing a little something I’ve brought home from work. My husband and my son are my most honest critics, so I always know when I’ve created a winner!
Savour’s founder Kirsten Tibballs is a leading pastry chef and chocolatier in the industry. Chef Kirsten has represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge for global competitions such as the World Chocolate Masters in Paris, the Patisserie Grand Prix in Japan and the World Chocolate Masters National selections in London. As an ambassador for leading chocolate manufacturer Callebaut, she travels throughout the world demonstrating her craft.
Kirsten is the author of two cookbooks, Chocolate to Savour and Chocolate. She appears regularly on MasterChef Australia and contributes recipes and articles to the world’s leading pastry publications including So Good, Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker. She is often referred to as the ‘Queen of Chocolate’ for her contribution to the chocolate industry.
For further information about Kirsten and her Savour Online Classes, visit here.
If you haven’t yet seen pastry chef Kirsten Tibball’s exceptional skills with desserts you should head straight over to her Instagram page and check it out. Her talent and passion give us so much inspiration we wanted to find out more about what a typical day is like for her and if it really is filled with all things sweets and chocolate like we imagine!
Morning Routine
I’m an early riser so I typically make sure all my son’s things are ready for school and arrive at work at around 6:30am. The first thing I do is head into my office to make a dent in a mountain of emails before my staff come in. Once everyone arrives, we touch base with a quick meeting and get to work. Most of my day is spent jumping in and out of the kitchen testing recipes and filming for Savour Online Classes.
During the Day Routine
We release a new online class every week so most of my time is spent creating and testing recipes – which I love! If you ask my staff, it can be hard to pull me out of the kitchen to do my other work. Only once the recipe is perfect do we film the tutorial, which can sometimes take weeks! I have a dedicated filming kitchen at my school, where I demonstrate my recipes and share tips and tricks for students to access online, so it makes it easier to do most of my work from the one place.
Pre-COVID I spend a lot of time travelling around the country and world demonstrating my craft, however the recent lockdown period has allowed me to place focus on Savour. Over the past few months, we’ve actually be renovating the Savour kitchens and I am so excited to welcome back students for hands-on classes in the near future, and allow them to experience our newly updated state-of-the-art facilities.
Evening Routine
I try not to leave work too late because I like to spend time with my son when he finishes school. We’re an active family so I’m often taking him to sports training or we go for a walk as a family. We’ll head home, I’ll cook us all dinner and we’ll usually finish it off with testing a little something I’ve brought home from work. My husband and my son are my most honest critics, so I always know when I’ve created a winner!
Savour’s founder Kirsten Tibballs is a leading pastry chef and chocolatier in the industry. Chef Kirsten has represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge for global competitions such as the World Chocolate Masters in Paris, the Patisserie Grand Prix in Japan and the World Chocolate Masters National selections in London. As an ambassador for leading chocolate manufacturer Callebaut, she travels throughout the world demonstrating her craft.
Kirsten is the author of two cookbooks, Chocolate to Savour and Chocolate. She appears regularly on MasterChef Australia and contributes recipes and articles to the world’s leading pastry publications including So Good, Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker. She is often referred to as the ‘Queen of Chocolate’ for her contribution to the chocolate industry.
For further information about Kirsten and her Savour Online Classes, visit here.
Want more? Click here for a Day in the Life of Kirsten Walker Director and Co-Founder of Palm Beach Collection and here for a Day in the Life of Chelsea Healy from Luxury Escapes.
Share this:
Like this: