It started as a little IG page as an outlet for my creativity, and never in my wildest dreams I thought it could become what it has today.

Fast forward to 2018, I decided to move to Australia and finally pursue my passion- pastry. I did an Advanced Diploma in Hospitality Management from Le Cordon Bleu, Sydney. During this time, I worked part-time at a few bakeries/ restaurants, including Zumbo by celebrity pastry chef, Adriano Zumbo. Post graduation, I landed a full time job as a chef de partie (pastry) at Rockpool Bar & Grill, progressing to Head Pastry Chef up until I left in Dec 2022 to pursue my own business.

What you can expect:

From the blog:

My Yummy Spatula is a one stop shop for all things baking & pastry. I mainly specialise in French Pastry so that’s the kind of recipes you can expect from this platform. These are tried & tested, professional recipes that I’ve developed & refurbished over my career. I love to share the most basic of recipes to the slightly more complicated ones, all under one roof. The underlying principle is always the same: it is bloody delicious, I promise! So if you’re looking to bake fun things, while impressing your family & friends, you’re in the right place!

From the mentorship program:

I know exactly how it feels to be a struggling baker. I’ve baking since I was 8 years old and I’m almost 28 as I write this (2024). At this point, I’ve been baking for practically most of my life and trust me, I’ve gone through my fair share of trials & errors for the both of us. As much joy as baking brings me, I do understand how frustrating and discouraging it feels when you’ve spent so much time, energy, money and most importantly, love into making something, and it doesn’t turn out quite as you had expected. Worse part being- you have no clue what went wrong and how to fix it.

Through the mentorship program, our aim is to help you build a strong baking foundation, so that you understand the very basics of baking, the science behind it and most importantly, feel confident in your skill set. Most bakers don’t have a starting point, or even a clear understanding of basics. And this is exactly what this course offers. So that next time you’re in the kitchen, you know exactly what you’re doing, how to troubleshoot & customise to make a recipe your own. Instead of relying on recipes like a crutch & googling answers, you now are able to rely on your knowledge to create beautiful, delicious desserts with ease & confidence.

Just so we get to know each other a little better, here’s a few things about me:

• Psych thrillers & a good true-crime podcast are my jam. Redhanded is my fav podcast for all things true-crime.

• I love working with my hands. I guess that’s part of the reason why I’m in this field. If I wasn’t a chef, I’d love to be a ceramic artist or a potter.

• When I’m not working, baking (or shooting), you can find me on my couch rolled up in a blanket, netflix & chilling. Bliss!

• I love outdoorsy stuff. Hikes, walks, food festivals & markets, you name it, I’m there! I also just very recently learnt how to swim (I know!) and funnily, almost drowned at the beach the other day lol. Maybe stick to the swimming pool for now (:

• Last but not the least, I LOVE tiramisu. Not the usual amount that everybody does, I really love it. I’m also super emotional about it. You mess with tiramisu, you mess with me! (I told ya, I’m emotional about it haha)

That’s about it folks. I hope you enjoy this space as much as I do creating it. Please feel free to write to me if you have any special requests or suggestions. I’m always open to ideas and feedback and would love to hear from you. Happy baking!

Love,

RJ xx