SWEET TREATS: Danielle Cartledge at Sweet Decadence. Photo: Lachlan Bence.
Suzi:
Danielle:
S:
know where to compromise while still being career-focused?
D:
my family but you also don’t want to compromise your standards as a chef. I looked for jobs that allowed me both. These jobs are very hard to come by.
S:
Ballarat is blessed to have you producing those amazing pasties and Atlantic salmon and potato pies daily. Where did you do your apprenticeship?
D:
Nigel Butterworth. Nigel had worked at both the Savoy and Claridge’s in London. He did everything traditionally. I was lucky to specialise in pastry with French techniques. I also had the opportunity to work closely with manager Bob O’Shea and, with his many contacts, I spent time doing work experience at places like The Hyatt, The Hilton, The Regent and Regowskis.
S:
where did you work?
D:
restaurant for Luigi in Bendigo when I found out I was having my first baby.
S:
D:
S:
house?
D:
S:
D:
S:
D:
S:
D:
Olive Grove. But we love more to buy great produce, like small goods from John Harbour and local cheese, then create a feast at home.
