2-5 Sep 2024
MCEC Melbourne

Mayers Innovation in Patisserie

Presented by Vanrooy Machinery in collaboration with Mayers, Innovation in Patisserie will showcase a wide range of Vanrooy’s high-end Patisserie equipment and feature exciting demonstrations from some of Australia's best Bakers, Chocolatiers and Pastry Chefs.

11 - 14 September
Level 1 - Lower Exhibition Halls
Free

 

Discover meaningful insights, grasp new techniques, and be inspired by industry pioneers at the Mayers Innovation in the Patisserie Stage

With leading pastry chefs conducting masterclasses on desserts, cakes and more, the Mayers Innovation in the Patisserie Stage, sponsored by Mayers, and presented in partnership with Vanrooy Equipment, will showcase a wide range of Vanrooy’s high-end Patisserie equipment and feature exciting demonstrations from some of Australia’s best Bakers, Chocolatiers and Pastry Chefs. It is not to be missed by anyone wanting to learn about new techniques. 

The 2023 Program

Widely described as a modern-day hunter and gatherer, Elijah has made a global mark with his encyclopaedic knowledge and ingenuity in procuring and cooking with wild ingredients around the world and, as a result, has forged an impressive career and gained a substantial following in a short space of time.

Elijah recently left Loti St Kilda, and All of this, coming straight from a 4-year stint in China where he ran a large group of restaurants across the country, namely Botanik, that earned him multiple awards and accolades; including attending the World's Top 50 Restaurant Awards and Asia's Top 50 Restaurant Awards as an honorary guest for two consecutive years. Elijah chef and forager now based in-between Melbourne, Shanghai and overseas has an exciting list of new projects and upcoming venues in the works. In-between running Natures Pick his wild food company that makes Ronin Kelp Soy Sauce and more!

Elijah has also worked for Noma Australia as head forager & chef, Aria, Jonahs, Quay, Fishface and Darren simpson among some, across his 18 years of cooking.

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