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.

Born in NZ, Anthony grew up in the rural south west of WA. Little did he know that his future was in the big smoke running a very different type of business to a sheep farm. Anthony and Tracey married in 1990.

Having developed a successful career in sales since leaving Kojonup over 2 decades ago, joining MoT in 2016 Anthony is a welcome addition to the team and brings a broad range of skill-sets with him. As well as being responsible for the company’s operations, he drives the marketing and analytical aspect of the business. Anthony is also our personal cameraman and editor for all in-house video productions.

Tracey says “Over the years Anthony’s appreciation and understanding of food has developed. With his culinary intuition when test-tasting, he can predict which of our recipes will be a hit in the classes. He has an exceptional set of taste buds!”

“The most challenging aspect of my position,” Anthony says with a twinkle in his eye “is keeping Tracey in-check”. Let’s wish him well with his mission.

CERT III COMMERCIAL COOKERY

Bryonie has worked in hospitality for the past 20 years as a restaurant manager, food and beverage manager and wedding and event planning and management.

In 2010 to adopt a healthier lifestyle, Bryonie started research into disease prevention. A major part of her holistic approach was food and diet, so to gain a solid foundation she completed a Commercial Cookery Certificate 3 course.

Her next challenge was becoming a mother. With her son’s future in mind, her changes to lifestyle including, nutrition, diet and exercise, enabled her to reduce her weight by over 40 kilograms. “Bryonie has an incredible mindset. She is inspiring and an amazing person to work with. I also love her sense of fun and humour.” says Tracey Cotterell.

Bry’s role today, teaching in class and running the schools busy kitchen combines her front of house skills with her love of food. Bryonie says “I believe it’s imperative to know how to cook food from scratch. If we are aware of what’s in the food we eat and where our food comes from, this essential skill enables everyone to have a choice regarding their own eating habits”.

Tina has been keeping the school kitchen sparkling since 2011. She plays a major role in the behind-the-scenes efficiency of classes here.

She is extremely passionate about food, loves working with class participants and doesn’t mind getting her hands dirty!

From Greek descent she has food and cooking in her blood. Assisting her husband Claude, she was involved with running their own café and fruit and vegetable business for about 10 years south of Perth. She returned to Perth in 2010.

Tina has two teenage boys and loves her family life. She’s a keen gardener and grows a lot of produce for her family’s use.