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In this ‘now’ society where things are immediate, a return to mastering a skill that takes time, understanding and attention, results in an achievement that is immensely satisfying. Having said it takes time, the ‘time’ doesn’t include your constant undivided attention.
The fascinating world of flour, water and air combining to create an edible leavened bread for the most, happens without you. A few minutes mixing, stretching and shaping allows you a moment to relate to and revere what you are creating and the rest you can leave up to nature.
The smell of your loaf cooking, the crack of the crust as it’s cut and the pleasant slightly sour, chewy crumb as you take a bite will easily convince you this bread is THE ONE.
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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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