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CONSULTATION 

 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.

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

  • 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