Kirsten Tibballs is one of Australia’s most celebrated and internationally respected pastry chefs. Kirsten recently travelled to Singapore, Japan and France, to judge international patisserie & chocolate competitions.

Kirsten is the Australian Ambassador for Bulla Cream, Callebaut and Cacao Barry Chocolate, and current mentor and former member of The Australian Pastry Team and has trained with by the worlds leading pastry chefs and Chocolatiers.

To transfer her knowledge to other passionate foodie’s and professional chefs in Australia, Kirsten established the Savour Chocolate and Patisserie School in Melbourne in 2002.  The only solely focussed chocolate and patisserie school in the Asia Pacific.

Savour is a world leader in chocolate and patisserie.

Kirsten also travels throughout Asia demonstrating her unique talent to other professionals. 
For more information visit:  www.savourschool.com.au