My keen interest in meat stems from my childhood, having grown up in regional Victoria Australia in a beef farming family.
I’ve been involved in the meat and hospitality industry for over ten years. I have worked with a number of prestigious butchers in Melbourne and London, and in addition to my extensive experience in the meat industry I completed my Certificate III in Meat Processing (Retail Butcher) through William Angliss Institute and also hold a Bachelor of Applied Science (Food Styling) from RMIT University Melbourne and was the first Student to be offered an exchange program to the United States of America.
It was while in London, working for Lidgates, where I developed a passion for butchery, here I watched the butchers work and create, I grew more and more eager and fascinated by the art of butchery. Lidgates is one of London’s best Award Winning butcher shops, located in Holland Park, Central London. Lidgates is a 150 year-old traditional butcher shop. Here I had the opportunity to serve discerning clients with high expectations. Lidgates has an exceptional quality product and is an amazing atmosphere. The display of meat and presentation was something special and quite spectacular.
I then moved to Shanghai China for six years to become the Promotions and Training Manager for Australian Beef in Asia. Within this role I was able to engage and educate consumers on Australian Meat and Meat cuts. This consists of preparing the Primary and Secondary cuts and presenting the cuts along with the story behind the meat and where it came from and what makes it unique.
I have had the opportunity to work with some of Australia’s finest Beef and Lamb brands throughout Indonesia, Cambodia, Vietnam, Singapore and Bangkok by carrying out trainings and showcasing the versatility of Australian beef and lamb cuts.
Recently I have been refining my presentation and education capacity through studying Certificate IV in Training and Assessment / Industry Presenter.