Proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, Kirsten Tibballs is one of Australia’s most loved and celebrated pastry chefs and chocolatiers.
Kirsten’s talents extend beyond the kitchen and her first self-published cookbook, Chocolate to Savour, won the award for Best Photography from Gourmand in the UK.
Kirsten’s new book Chocolate was released in 2016 through Murdoch Books.
Kirsten is currently the sole Australian Ambassador for Callebaut and an Ambassador for Bulla Family Dairy. Her role sees her regularly travelling throughout Australia and the World demonstrating her craft in chocolate and patisserie.
Kirsten makes regular television appearances, including Everyday Gourmet with Justine Schofield, and has presented numerous chocolate challenges on MasterChef Australia to test and inspire the contestants.
She regularly contributes recipes and articles to a number of the world’s leading pastry publications including So Good... Magazine, Pastry and Baking North America, Pastry and Baking Asia Pacific, Baking Business and Australasian Baker.
Awards & Honors
Kirsten represented Australia at the World Pastry Team Championships in Las Vegas, USA, where she was recognised as the best in the world for her handmade chocolates. Kirsten has also won a Gold and Bronze medal for her patisserie and chocolate artistry in the Pastry Olympics in Germany.
As a testament to her skills, Kirsten was given the honour of judging the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters selections in London.
With a desire to pass on her knowledge to other passionate food lovers and professional chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Melbourne. Savour strives to create an opportunity for students to learn from and work alongside their world-renowned chefs. Savour Chocolate & Patisserie School boasts a state of the art kitchen and hosts a number of renowned international chefs each year.
Savour was the first cooking school in Australia solely dedicated to teaching the art of chocolate and patisserie, and since opening, the school has seen over 130 businesses opened by students based on training from Savour.
You have to be passionate in what you do if you ever want to succeed.