Passion, practice and patience key to patisserie chef’s success


“With baking, you have to keep learning, by training or practicing,” said Luke. “It’s important to take pride and have passion in what you do. It’s also important to love what you do.”

His advice is sound advice, as he was awarded GOTAFE’s Baking Apprentice of the Year in his last year of study in 2010 and has international experience at a renown Patisserie School in France. Luke attributes his success to his training and trainers at GOTAFE.

“My GOTAFE Baking Trainers were Kim, Steve and Maria, they were really good to me and also inspired me further to become a baker”.

Initially, Luke started his baking career at High School, working part time at Gaffney’s Bakery in Yea. He enjoyed it so much that he started working full time, beginning his apprenticeship at GOTAFE.

Once finishing his apprenticeship at GOTAFE he travelled overseas to France to train for two months at Ecole Nationale Superieure De Patisserie (ENSP). Luke took the view that France is well known for their pastries so why not learn from the best, so after completing his training he moved to Paris, living and working there for six months.

“I didn’t find it too hard to get a job. I was lucky because my boss spoke a bit of English which made it easier if I had any questions.”

Luke is now back in Australia, working at Le Petit Gateaux, Melbourne a patisserie specialising in creative cakes and tarts.

Luke continues to build his career and said he constantly strives for innovation. “Trying to be a bit different from everybody else is the biggest challenge.

“I am always trying to come up with my own ideas and not copying anybody else’s.”