Dean Gibson is currently employed at Hamilton TAFE in the
baking/pastry trades department as a teacher.Prior to joining TAFE
Dean held top Executive Pastry positions at many of Sydney’s finest
restaurants and hotels such as The Regent Sydney, Aqua Luna and the
Rockpool group under Neil Perry.
Having a passion for the industry and seeing an opportunity to provide quality training course for young bakers and pastry chefs in Australia, Dean joined the TAFE to bring in new ideas and skills to the Australian education for young pastry chefs. Dean is fortunate to be employed in a position that supports his passion and allows him to use his knowledge not only in-house but also in other areas of the industry such as participating in demonstrations, competitions at an international level member of the jury panels for competitions as well as representing the pastry, baking and chocolate industry at all levels.
Dean is one of Australia’s rare chefs that is highly skilled in all three areas; Pastry, Baking and Chocolate.
Dean is currently Team Captain for the Australian Pastry team, of which he himself was a member. It is his great passion to be involved in the team, where he can pass on his knowledge and skills to the younger generation of up and coming pastry chefs in Australia.
In more recent months Dean has undertaken extra training to prepare for his role as a Jury member of the World Chocolate Masters. This has involved sessions with Jean Marie Auboine, learning French and one to one sessions with Jeroen Goosens ( he particpated several times at the coupe du Monde Dutch team and twice as part of the Jury for the World Chocolate Masters) during which they assessed moulded, dipped chocolates, entremets and chocolate showpiece.