Chef Yazmin Maestre

Hello, hello! 👋

Some of you know me personally, but for those who don't, thank you for your time 🙏, and I hope you enjoy it 😊.

This space is to share a combination of everything I love, what I'm passionate about 💖, what made me grow 🌱 and do things I never imagined: a mix of different "ingredients" 🌟: curiosity, enthusiasm, passion, culture, quality, languages, and food 🍰.

Throughout my career, I have developed in various branches. I started with cooking 🍳, then moved to pastry and all its specialities 🍮.

Australia taught me to know myself and to convey what is important to me: high-quality pastry, with flavours and fundamentals, and understanding beyond the recipe 📜.

Giving pleasure to others through my creations, creating emotions.
Through my classes, students learn to discover what they are capable of doing with their own hands 👐.

Obviously, who doesn't love discovering new places to eat 🍽️, learning to make recipes at home 🏡, understanding the ingredients, tips ✅and reducing the consumption of processed products?

And this is just the beginning...🫣

I'll tell you more about Hospitality later...😉

Have a nice day 🤗

Yaz💫

𝗛𝗼𝘄 𝗺𝘂𝗰𝗵 𝗱𝗼 𝘆𝗼𝘂 𝗸𝗻𝗼𝘄 𝗮𝗯𝗼𝘂𝘁 𝗮 𝗰𝗵𝗲𝗳??? 🤔

I liked these phrases because they describe a bit the roles that a chef must have.

Admiration to all the professionals who continue doing this work with passion and wanting to offer the best experience to the customer.

𝐖𝐡𝐲 𝐝𝐢𝐝 𝐈 𝐜𝐡𝐨𝐨𝐬𝐞 𝐭𝐨 𝐛𝐞 𝐚 𝐭𝐞𝐚𝐜𝐡𝐞𝐫? 🤔

Looking back, I think about my first week of the 4-month professional pastry course in France. I was there, in front of the class, with my camera, my notes in French and Spanish from over ten years ago.

I remember how our teacher taught us how he made us think, explaining the reasons behind the recipes, completely changing our understanding of pastry and how we viewed it. I believe that's when the 🌱 was planted in me about the importance of having a good teacher, the role they can play in a person's life through their knowledge, their philosophy, and their ability to inspire others.

Then, when I had the opportunity to be an assistant, I realised how important it is to plan carefully to offer the best experience to students and to enjoy teaching the class myself.

Concluding with some news! 📣📣📣

I am honoured and excited to continue sharing my expertise and skills with Le Cordon Bleu this year!

|Transmission| |Pastry Teacher| |Passion|

A year of waiting, she is back🤤😋.

Loic has been talking about it since November.

If you were in France in January and didn't see this, you probably had your eyes closed.🤭

𝐂𝐞𝐥𝐞𝐛𝐫𝐚𝐭𝐢𝐧𝐠 𝐒𝐮𝐜𝐜𝐞𝐬𝐬 𝐚𝐧𝐝 𝐒𝐰𝐞𝐞𝐭 𝐁𝐞𝐠𝐢𝐧𝐧𝐢𝐧𝐠𝐬!🍰🌟

Meet the Talented Trio: Vivian, Nikki, Richie.

From novice to skilled pastry artists, their sweet transformation is a testament to the beauty of teaching. 🍫👩‍🎓👨‍🎓👩‍🎓

𝐀 𝐒𝐰𝐞𝐞𝐭 𝐓𝐫𝐚𝐧𝐬𝐟𝐨𝐫𝐦𝐚𝐭𝐢𝐨𝐧:

Starting with no pastry experience, they've mastered the craft, creating stunning chocolate, sugar, and pastillage pieces for the final practical assessment of Certificate IV in Patisserie. 📚👩‍🏫

Shaping the Future of Pastry Arts in Australia 🇦🇺 – here's to new beginnings and the sweet taste of success! 🥂🍰

🌟

"𝙎𝙘𝙪𝙡𝙥𝙩𝙞𝙣𝙜 𝙎𝙬𝙚𝙚𝙩 𝙎𝙩𝙤𝙧𝙞𝙚𝙨: 𝙐𝙣𝙫𝙚𝙞𝙡𝙞𝙣𝙜 𝙩𝙝𝙚 𝙅𝙤𝙪𝙧𝙣𝙚𝙮 𝙤𝙛 𝘼𝙧𝙩𝙞𝙨𝙖𝙣𝙖𝙡 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 🍫"

Embark on a sensory journey with my latest creation, inspired by the enchanting world of Callebaut NXT DAIRY FREE MILK CHOCOLATE! 🍰✨ Immerse yourself in the divine symphony of flavors, where vegan elegance, gluten-free, and low-carb sophistication meet the exquisite richness of responsibly sourced cacao.

Each slice pays homage to the remarkable cacao bean, a delicate fruit that passes through countless hands to become the chocolate we adore. Have you ever pondered the story behind each cocoa bean, the faces behind this sweetness? As professionals, we cherish the essence of our ingredients, advocating for transparency, sustainability, and ethical practices.

The choice of Callebaut isn't just about superior quality; it's a commitment to traceability, recognizing the origin of our chocolate's journey from bean to bar. These premium beans not only elevate the taste but also contribute to a culture of sustainable and ethical cocoa, reducing the footprint of child labor in the industry.

In a world where inclusivity matters, companies like Callebaut enable culinary professionals to craft desserts that cater to diverse preferences.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
✨ **Key Features VG/GF/LOW CARB:**
- Creamy ganache NXT DFM-42 🍫
- Mango coulis 🥭
- Chocolate hazelnut sponge 🌰

A narrative that celebrates the journey from bean to bar. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀



Let yourself be tempted by the divine symphony of flavors, celebrate the journey of chocolate, and join the movement for a sweeter, more conscious world. 🌍🍫✨

Breaking news 📢

I'm happy to share with you that I will give cooking class for kids during school holidays, if you are interested contact me and share with your friends.

Limited spots available

Yazmin.

𝑫𝒐 𝒚𝒐𝒖 𝒍𝒊𝒌𝒆 𝒃𝒂𝒏𝒐𝒇𝒇𝒆 𝒕𝒂𝒓𝒕? 🍌 🍫

In the spirit of my childhood snacks, i liked to mix a cut banana with dulce de leche and pecans so simple but i love it.
Here I present to you a banoffe tart made with a crunchy shortbread base, a chocolate cremeux that brings roundness and power, a slightly sweet salted caramel, fresh bananas sliced ​​and off course, a vanilla whipped cream to wrap it all, topped with caramelised pecans.

A pure delight to share or not 😅

Stay tuned online shop is coming soon.

Stay safe and gourmand 😁

📸

𝑾𝒆𝒍𝒄𝒐𝒎𝒆 𝑭𝒓𝒂𝒊𝒔𝒊𝒆𝒓🍓

Classic with a twist

I love this cake, reminds me of when I was little and my favorite dessert was strawberries with cream🤤

-Fluffy vanilla sponge
-Light vanilla cream
-Crunchy base
-Chantilly cream and more strawberries ...

Perfect for anytime!!!

After a long time without communicating on social networks, it is with great emotion that I come back to share a new stage of my life.

I ended my collaboration with my last employer in recent weeks to move towards the path of entrepreneurship (will be the Boss and the employe too) 😀

It is with impatience that I would like you to discover my own vision of pastry,a delicate patisserie including total respect for the ingredients, each stage of production and the clientele.

100% online products will be available to order by click &collect in Brisbane.

Many thanks to all those who supported me, and this is the beginning of many projects to come.

Stay tuned for news and keep safe.

Have a lovely day😊

Yaz❤

My favourite nuts!!!

100% hazelnut from 🌰

And this cake is extremely yummy!!!

Look inside 😲🔥

Created by the best of the best .oz, we like the same flavors❤

@ Brisbane, Queensland, Australia

𝑶𝒏𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒎𝒐𝒔𝒕 𝒄𝒉𝒂𝒍𝒍𝒆𝒏𝒈𝒊𝒏𝒈 𝒎𝒐𝒎𝒆𝒏𝒕𝒔 𝒐𝒇 𝒎𝒚 𝒄𝒂𝒓𝒆𝒆𝒓 𝒍𝒂𝒔𝒕 𝒚𝒆𝒂𝒓

Become a pastry teacher for professional chefs who wanted to learn more about pastry, all with their different goals.

We did eight classes together, on their day off they came to learn for 6 to 7 hours without stopping.

What was the result? Amazing!!! 👏

Everyone made a great progression in the way they organised, worked clean, get regularity in their products and concentrate every class. 😀

Did you know ?



We are happy to announce our beautiful Lumiere handcrafted chocolates are available for pre-order or available in-store now .express

👩‍🍳 Created by our very talented .yazmin

Really happy to announce this😃, the chocolate box is ready to order, before we had to buy a Mercedez Benz car to enjoy this delight, now it is easier and cheaper 😂 and made with all my love❤

I would like to introduce my second Easter creations.

It's the cocoa pods ❤

I picked that because for me, is one of the most beautiful fruit😍

It's something complex, attractive and unique!

It's a tropical fruit
very sensitive and it requires the following conditions for a proper growing:

-Plenty of rain -Températures 25 and 30°C
-Soil rich in humus
-Protection against direct sunshine 🤓

To recreate the cocoa pods, I used differents painting techniques ,the chocolate used is
(caramelised white chocolate)
from and filling with handmade treats 😋 (marshmallow, lollies, dip honeycomb, and more) everything from scratch!