Emma Mackay started her career at the tender age of 16 in Melbourne , during the height of the Nouvelle Cuisine rampage of the 80s, working for Iain Hewitson in his 3 Chef Hat Restaurant 'Fleurie'. On qualifying, Emma headed up the team at 'Last Aussie Fishcaf' in Sydney with Huey for 18 months before heading off overseas for several years working and travelling in Europe, North and South America, and the Caribbean , where she first caught the ‘sailing bug'.
On her return to Australia , Emma became heavily involved in the pastry kitchen, thus began the process of refining her craft in a selection of Melbourne 's finest kitchens including 'Rockman's Regency', 'The Stoke House', 'Pomme', and 'Langtons'. This led Emma to fulfill a career dream of working a 'stage' with world famous Pastry Chef and author Michel Roux at his Restaurant 'The Waterside Inn', Bray, U.K, in early 2001.
In late 2001 Emma took on the Co-Head chef position at 'Blake's Cafeteria' with Daniel Wilson and owner Andrew Blake. This happy union culminated in Emma and Daniel being jointly awarded 'The Age Good Food Guide's, 'Young Chef of the Year' in 2002.
Somewhere in the midst of all the blood, sweat and tears, Emma met and fell for English Chef, Danny Chapman. Another happy union which has lead to several successful pub businesses, a sailing trip around Australia including a 12-month appointment at Hamilton Island's fine dining restaurant 'The Beach House', and three beautiful children.
Now home again in Melbourne, and a certified Industry Trainer, Emma is training professionals in Patisserie, Emma is developing pastry courses and running cooking classes. In her spare time (?) Emma also makes special occasion cakes for clients.
“Other than my family, my two great loves are Patisserie and Training. I am very passionate about them both! I want to combine these passions to develop a semi- professional approach to pastry cooking which is fun, informative and hands-on. Lets share the magic and pleasure of the science of cooking!”
Emma Mackay 2010