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CONSULTATION

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PASTRY CONSULTANT EXPERIENCE

Since 2000, Dean has worked with prestigious Australian and International companies including:

The increasing demands and challenges of the ‘experience economy’ during Covid 19 have seen the vast global shutdown of the hospitality and travel industry.

 

Building and training a successful team is key to any organisation’s success post Covid 19 as the industry recovers and adapts to new markets and potential in an on-demand economy.

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Advising and assisting with product and menu development and providing training in support through online consultation or onsite is where Dean’s considerable experience and expertise are in increasing demand.

  • 2019 to 2021 – Arnotts Australia

  • 2018 to 2021 – Sara Lee McCain Pty Ltd Australia

  • 2021  –  Homer Hudson Ice Cream

  • 2021  –  Euro Patisserie Newcastle, Australia

  • 2021  –  Earp Distillery Co. Carrington, Australia

  • 2020 –  Gigi & Chix Bonbon Patisserie, Hunter Valley Australia

  • 2019  –  Skills Point TAFE NSW

  • 2018  –  Amilla Fushi Resort, Republic of Maldives

  • 2018  –  Finolhu Resort, Republic of Maldives

  • 2018  –  Huvafen Fushi Resort, Republic of Maldives

  • 2016  – QANTAS International First Lounge, Sydney International Airport

  • 2018  –  Sara Lee McCain Pty Ltd Australia

  • 2018  – Campbell Arnott’s Culinary Council, Australia

  • 2017  –  Bulla Ice Cream, Australia

  • 2015  –  Rustica Newcastle Beach Restaurant, Australia

  • 2013  to 2014 – Snows Patisserie, Australia

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  • Online Delivery
     

  • Building Digital collateral for Online Delivery
     

  • Curriculum Writer and Content Specialist
     

  • Developing, Improving and Assessing Effectiveness of Curricula and Instruction

Bakery and Patisserie Technical Education 

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  • Ideation
     

  • Product Development
     

  • Menu Design
     

  • Testing
     

  • User Training and Training Material Development
     

  • Implementation

Manufacturing, Restaurant and Catering

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  • Collaboration with Product Development Team (Executive Chef/Pastry Chef/Managers) on new product range
     

  • Range Bakery Expansion
     

  • Production Streamlining
     

  • Contemporary Industry Advice
     

  • Suitability and Fit for Purpose

Menu Development Product Design

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