My name is Gabriella Pahan. I am a qualified pastry chef currently working at the Windsor Hotel, Melbourne. I began my apprenticeship at the Hyatt in cooking, completing one year before transferring to pastry.

During my employment in the hotel's large pastry kitchen I have gained a very wide repertoire of skills and techniques essential to the pastry chef's art. My enthusiasm and ever-present desire to learn has led me to the definite highlight of my apprenticeship so far. Currently once a week I have the opportunity to replace the Chef de Partie responsible for producing the desserts for Max's restaurant, the hotel's signature fine dining outlet. The chef demands product of the highest standard, which I am proud to say, I have successfully maintained.

I recently took part in the Daryl Cox apprentice competition, where a team of four apprentices have to create a three-course meal from a mystery box of ingredients in a certain amount of allocated time. Under the capable guidance of the head chef of Max's restaurant we trained for 8 weeks. During this time I got the opportunity to put all my skills to the test. Even though we were unsuccessful in winning a medal, the newfound confidence I have gained in my abilities more than compensates for our loss.

Working now for Max's and taking part in the competition has been a natural succession for me, from beginning at the basics two and a half years ago and laying the foundations, to building on them, and now to refining and discovering the true beauty of a quality product and the enjoyment of being able to make it.

For the last year of my apprenticeship I would like to move away from the hotel industry and to work in a smaller establishment that places a priority on high standards where I can not only contribute my past experience and skills but also to share my passion for quality, my eagerness to learn and desire to gain new skills, techniques and experience.