Elaine is the Principal Consulting Pastry Chef and Chocolatier for Infuse Food Innovation and a Pastry instructor at Le Cordon Bleu Melbourne. She provides expert advice and creative input for various operations in the hospitality industry. Her consulting ranges from menu creation, recipe formulation, product development, plating and presentation as she creates exquisite dessert experiences enjoyed by her discerning clientele in Asia Pacific.
Elaine collaborates with European makers of equipment for chocolate and pastry operations. She consults on the usability of new technologies through training and technical support. She provides operational training, solutions and assistance in the translation of current kitchen practices to new procedures for a seamless transition to new technologies.
Elaine occasionally writes for Australian food publications such as The Food and Drink Business and the Australasian Baker. She also judges for the RASV Food Awards. Her work has been featured in magazines and publications nationwide.
Her drive for constant discovery and self-improvement has taken Elaine to many parts of the world. Travel feeds her creativity and pushes Elaine to reinvigorate the familiar. She has done consulting work for corporate accounts such as Nestle Philippines, URC Flour Milling and San Churro as well as developed and kick started Smoor Chocolates India's flagship store and brand. She looks forward to continue providing support to pastry and chocolate innovation and improvements in Asia-Pacific.