Media release

“I grew up cooking at home, watching MasterChef and collecting cookbooks, but it wasn’t until COVID hit that I finally decided to study what I truly loved,” Vivian said.

“My training at TAFE NSW gave me the fundamental knowledge and techniques to succeed in cooking and baking. In particular, it taught me the importance of not just making something sweet, but knowing how to create desserts that were balanced in flavour.”

While completing her Certificate IV in Commercial Cookery, Vivian completed a work placement in a one hatted fine-dining restaurant. During this experience she rotated through all the kitchen sections before discovering her passion for desserts.

“That’s where I found my place,” she said. “Desserts allowed me the time to go at a slower pace and work with perfection and precision. The plating, the prep work, the elegance - it suited me perfectly.

“When lockdowns hit and restaurants closed, I started experimenting at home and I realised there was a huge gap for genuinely good gluten-free desserts. I wanted to help people and I have the skills and knowledge, so I thought, why not give it a go. These desserts aren’t replacements; they just naturally happen to be gluten free.”

Today, Vivian’s desserts have struck an emotional chord with customers of all ages from across Sydney.

“Children (who have allergies to gluten) have come in and stood in front of the glass cabinet display and they couldn’t believe they could choose anything they wanted,” Vivian said.

“We also created a gluten-free tiramisu for one lady who had not eaten one in 20 years – she was so happy! It’s a very special moment between me and my customers. It makes me feel like it’s all worth it.”

The increased demand for gluten-free products comes as Australia’s gluten-free market value is set to more than triple to $1 billion by 2033, driven by rising health awareness and demand for premium, inclusive food options.

Team Leader of Cuisine and Hospitality at TAFE NSW Sheridan Marz said Vivian’s success highlights the strength of practical, industry-led training.

“At TAFE NSW, students like Vivian develop strong technical foundations through practical training with experienced professionals. This gives them the confidence to turn their passion into a career,” Ms Marz said. “It’s fantastic to see Vivian tapping into the growing demand for artisan, handcrafted products, particularly in the gluten-free space, where consumers are no longer willing to compromise on quality or taste.”

With 5 staff, a loyal customer base and plans to expand, Vivian says she’s only just getting started.

“I want to keep creating, learning, and growing,’” she said. “Seeing people enjoy my desserts matters more to me than anything else - that’s the most rewarding part.”

Media contact: Melanie O’Connell, TAFE NSW Communications Specialist, 02 7920 5000.

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