Can you tell us a bit about yourself and your coffee journey?
Born and bred Nelsonian. I got inspired to make coffee by one of my best friends Jimjam. He was a chef that moved Front of House for a change of pace. He made delicious coffees. I was fascinated and wanted to learn how to make the best coffee. When I moved to Wellington at 22 years old, I applied for a job as a barista at the airport. I had no experience or training at that point. I think I got an interview because they were curious as to why I had applied for a job I had no right applying for. I remember them stating that the girl outside has barista training, why should they pick me over her. I responded by saying that while she may have training, it doesn't mean she’ll be any good. I want this, I want to learn and if I am not making great coffee in 2 months replace me with her. That is the only job I have ever talked my way into. It is there I learnt to make coffee and loved it. They did not replace me at the 2-month mark, guess I made good coffee. I moved around a few cafes, ending up in Copperfields cafe in Parliament for 5 years serving all our MP’s and their staff. Making some of the best coffee in the building. All the while trying to get the nerve to compete in the Barista of the Year competition. Now in Christchurch working at Le Panier, I finally got the nerve/ got pushed by my boss into the competition.
What motivated you to enter the Barista Champs this year, is this your first time?
This year is my first year competing. I have always wanted to enter but never been confident enough to take the plunge. My boss actually pushed me to do it, believing I make great coffee. I hope I prove him correct.
How long have you worked at Le Panier for?
18 months
What makes the coffee at Le Panier stand out?
The baristas passion for making perfect coffee in every single cup.
We know you are all about the coffee, but do you have a food offering at Le Panier Boulangerie?
Yes, we have traditional French pastries and European bread. All made fresh every day without artificial flavours or preservatives. Due to this, it takes our bakers 3 days to make our famous croissants.
What’s your favourite dish?
Lemon almond scroll.
Can you share a piece of advice you’d offer others starting in hospitality?
Be a team player, it makes the job so much more enjoyable if you’ve got a good supportive team around you.
When you’re not spinning coffees, what do you enjoy doing?
Console gaming, sewing, and having a good yarn to mates.