I visited Versailles twice during my stay in Paris. during my first visit I explored the gardens of the palace of Versailles. The gardens are a beautiful place to spend the day, with large open grassy spaces, marble statues lining every walkway, and dense, winding wooded paths that you could easily spend the day lost in. There's so much beauty to be discovered in just the gardens alone. Only a 30-minute train ride from Paris, Versailles in the 17th century was a small village surrounded by swampland. It first attractedKing Louis XIII as a hunting ground, and he built a hunting lodge there. Thanks to Louis XIV, that modest lodge eventuallygrew into the opulent palace that stands today. I arrived in Versailles at around 10:15am that morning and began walking up to the palace from the trainstation. I was immediately struck by the atmosphere of the palace and it's surroundings. From the moment you approach, you can feel the opulance and wealth that once filled these spaces, and theweight of the history thats held within these walls, from the scandolous affairs of the royal courts to the pillaging of the french revolution. You can feel it all echoing throughout. I'll delve more into the rest of the palace and some of its history in another post, but for now, let's continue with the gardens. One thing you'll find a lot online is that the gardens are free. When I was doing my research, every blogger and their mother was they're free to visit. Fun fact: they are only free to visit during the off season, from October through March. A ticket to enter the gardens is €12, but the full "passport" ticket is only €36 and include so much more, so if you're going to versailles I definitely recommend making an entire day out of it. arrive when the palace opens and stay until closing. On my second visit, we brought a picnic to enjoy throughout the day, which made it even more special. Once I had my ticket and entered the garden, I started off at the palace orangery, an area designed to supply the royal court with fruit year round. it features orange trees from Portugal, Spain and Italy, some of which are more than 200 years old. The orangery is one of my favourite areas in the palace grounds. There's something about it's functionality, while still remaining so stylised and visually striking, that I find incredibly inspiring. It makes me think, "how can I bring functionality and art together in my own work? How can I incorporate technical skill into classical beauty?" I spent quite a bit of time in the orangery before continuing onward. Even with a map, I still managed to get lost walking through. I know I passed through Queen's Grove, where flowers in bloom lined the pathways. After the queen's grove, I honestly couldn't tell you which direction I took. Looking back at the map, I seem to have made my way through the Bacchus Fountain, Saturn Fountain, Collonade Grove, Chestnut Grove, Mirror Pool and King's Garden. King Louis XIV adopted the guise of Apollo, the Roman god of the sun, as an allegory for his reign. The palace was built facing east, so it would be bathed in morning sun, making the gold accents across the palace shine. Many of the artworks, sculptures and paintings found throughout the palace reflect this obsession with the Roman gods. The gardens feature fountains and statues depicting various deities and myths, or Louis XIV himself portrayed as a god, notably Apollo (the sun) or Mars (war). My favourite part of the gardens was definitely the sculptures. I love them the most for the artistry, detail and technique they embody. And although I'm nowhere near that level in my own work, I hope to one day create something just as magnificent. The thing I take away most from this visit to Versailles is that you can find beauty and inspiration in everything. Walking through the gardens, I was struck not just by the grandeur, but by the attention to detail in everything, the ornate architure and sculptures, the symetry of the hedges and archways. Nothing was done half-assed, everything was crafted with intenion and pride. That level of thought and artistry is something i want to bring into my own work, cooking and baking. To not just create food that tastes good, but to layer it with story, technique and elegance. Like the architecture of Versailles, I want my work to carry a sense of balance, harmony and wonder, I want my work to reflect a celebration of craftmanship. Versailles has inspired and reminded me that food, like any art, is a form of expression, not only of skill but joy, creativity and a respect for tradition. Thanks for tuning in, coming up next: Ferrandi Paris Diary: week 4, Croquembouche. Until next time, from Willoh.

Week 3 at Ferrandi Paris was very interesting, to say the least, and came with a lot of challenges. This was entremet and petit gâteaux week. Entremets and petit gâteaux are cakes and desserts typically composed of multiple components, these can include, but arent limited to things like mousse, praline, sponge, compote, and more. This week we were given ten recipes to pick from and focus on, I picked the Forêt Noire, (black forest), because it's one of mum's favourites and I was feeling nostalgic, maybe even a little homesick when, deciding what to make. Now, for reasons I'll delve into, I won't be naming the chef who taught this week. I was left feeling quite dejected and unsatisfied by weeks end, and in my goal to openly share everything, I need to be honest about the course and experience each week. So, lets dive into the issues this week presented and how I dealt with feelings of inadequacy and imposter syndrome. From the jump, things were rocky. Our chef this week wasn't as fluent in english as our usual chef for the program. We were given our recipes, formulated incorrectly and entirely in French. Now, don't get me wrong, translating a recipe from french to english can be incredibly helpful in learning the appropriate workplace language. But when you have an "international" class with students from all over the globe, many of whom don't speak a word of French, it speaks to disorganisation and lack of preparation. Given the time and money invested into attending this course, I personally found that quite frustrating. Due to the slight language barrier and poorly structured recipes, when we finally did start preparing our recipes, chaos erupted in the lab. For example, none of the recipes had the correct quantities of each component, forcing us to make the same recipe multiple times when one scaled up version would have sufficed. I had to ask about the layering of my dessert 5 times, and still got it wrong. Not only that but recipes for items like decorations (like the cherries you see on my Forêt Noire) weren't listed at all. Meaning if I forgot a component or didn't have enough, tough luck. All these issues, and more, culminated in feelings of inadequacy. I started questioning myself and my decision to come study in Paris. Was I just not capable of understanding or seeing the chef's vision? Was I not good enough to get there? Was I the problem? But this is where I have to say, no. As culinary professionals we can often get stuck in a mentality of comparing ourselves to others, striving to be better, striving for more but for all the wrong reasons, chasing someone elses idea of success. Something I've had to overcome working in this industry, is feeling like an imposter, wondering if I really belong in a kitchen, or if I have the resilience to keep going. I think many of us can relate to that. and I have to remind myself; I have put in the time, I do have the skills, knowledge and talent to carve out my own place and definition of success in the industry. So, to combat this mentality, I've found that taking a step back, analysing the situation and reconnecting with my core beliefs and faith in myself helps tremendously. By the end of the week, when I was feeling overwhelmed, I took that step back and came to these conclusions: When it comes to education, there is no one way to learn or teach. We're not always going to gel and understand every instructor. Personally, I'm a hands on, visual learner, so the lack of demonstrations or visual aids this week threw a wrench in the works for me. But that's not a personal failing. If you're doing all you can to learn and still aren't absorbing anything new, maybe it's up to the teacher to change their approach. When it comes to your inner thoughts and monologue, you have to maintain that positivity. I know its hard. But look at the facts: I've been working in this industry since I was 13. That's over a decade of experience, and thats no small feat. I got accepted into culinary school, in Paris! I came all the way from Darwin, 24 hours of flying and 2 layovers away. That means Something. Everyone is learning, all the time. And if you ever feel like you aren't doing enough or aren't where you want to be yet, remember that. Remember how far you've already come, and how much further you're going to go. With all that said, our class brought these issues to the school's attention, and they have addressed them by offering us an additional week of training with a Michelin starred chef, who will be teaching us entremets and petit gâteaux. Thanks for tuning in, coming up next: Les Jardins Château de Versailles. Until next time, from Willoh.

We are well and truly into the thick of it now, folks. I began my course at Ferrandi Paris about 2 weeks ago now, so here's what's been happening and how things went during the first week. We started off on Thursday, April 3rd. Those first two days, Thursday and Friday, were orientation days. We were shown around the school, had our uniform fittings, received our tool boxes and sat for presentations on the program we would be participating in as well as the final exam projects we'd be working on. The school is huge, spanning 4 floors with multiple "labs", 2 on campus restaurants where students are tested on their skills and an incredible library filled with resources that are sure to inspire. We had uniforms provided to us from Bragard as part of our tuition, chefs jackets, pants, aprons, hats and a pair of shoes. Which all have a great fit and feel to them, bringing a lot of comfort to our learning experience. We were also given our toolboxes, which are filled with anything and everything you could possible need for your time in the pastry lab, scales, spatulas, knives, scrapers, whisks, brushes... You name it, it's in there. On Friday, we arrived to the class room and began to go through the requirements for our creativity project. Essentially, we have to design a product, from start to finish, based on the techniques and recipes we've learnt in class. we were given a list of themes that we each had to choose from, for example there was a viennoiserie, a light chocolate, an exotic fruit, a spice dessert and a trompe l'oeil dessert, just to name a few. I picked the "red fruit" theme and you'll have to stay tuned to see the progress with that one. The same afternoon, our chef Arnaud Bonnefoy organised for us to attend a tea time at Hotel Plaza Athenee, a beautiful, grand five-star hotel where we tasted a variety of 6 different desserts and were given a tour of their pastry kitchen. Overall an incredible and inspirational experience. Come Monday we were ready for our first real week to begin, and this week was spent making tarts with chef Arnaud. Throughout the week, we worked in pairs and each group picked a tart or two to focus on. Monday through Wednesday was spent on mise en place (prep work), Thursday was about final touches and baking everything so it would be as fresh as possible for Friday, when we finally assembled and displayed the tarts. What was on the menu: Apple & Hazelnut, Strawberry & Rhubarb, Black Sesame & Black Berry, Apple Tatin, Lemon Yuzu, Buckwheat Orange & Chocolate, Rice & Apricot, Exotic Fruit, Mont Blanc, Honey & Honey & Reine des Prés. It was great learning from chef about the different techniques and methods behind making these tarts, drawing inspiration from various places and being able to bring it all together in a product. My personal favourites were the Apple Tatin and the Lemon Yuzu. Each tart has several components which we made over the span of the entire week. The shells and some fillings were made and frozen until we were ready to bake them, keeping them as fresh as possible for the final assembly day. Various fillings like curds, jellies and mousses were made over the next few days as some needed to be divided into moulds and frozen before we were able to use them. Overall a bit of a lengthy process but, definitely worth the wait. We then had the obligitory taste test followed by some group photos. Overall concensus was that the Apple Tatin, Black Sesame & Black Berry and the Lemon Yuzu were class favourites. And just like that, all that was left to do was take what we wanted home and set the rest aside for charity pick up. All of a sudden our first week was over and we all couldn't be prouder of what we had achieved. Coming up next week... Viennoiserie & Bread!! Thanks for following along! There is still so much to see, learn and experience, and I can't wait to share the rest of my adventures with you! Until next time, from Willoh.

About me About me About me About me My name is Willoh Wicking, and I’m a 23-year-old baker and pastry chef from Darwin, NT. Growing up in the warm, tropical & laid back vibes of Darwin, I was inspired early on by my family’s love for cooking. Helping out in the kitchen and baking for my family sparked my passion for food and led me to pursue it professionally. My culinary roots are deeply tied to my heritage and travels. With Malaysian Indian heritage on my mother's side and Australian on my father's, I grew up experiencing the rich flavours of Southeast Asia, from Indonesia to Malaysia, Singapore, Thailand, India, and Vietnam. These travels have shaped my approach to cooking, blending bold spices, vibrant techniques, and a love for the art and culture that is behind every meal. I recently finished my role as Head Chef at Parap Fine Foods, where i was given the opportunity to freely express my creativity and lead an incredible team of talented and passionate people. My role allowed me to refine my leadership skills, manage kitchen operations, and maintain the high standards of quality that Parap Fine Foods is known for. It was an incredibly rewarding experience that deepened my passion for the culinary arts. Pictured: Willoh at work. Captured by Chloe Ingram (Signature Art Photography), Parap Fine Foods 2024. Pictured left to right: Chloe Ingram (Signature Art Photography), Myself, Naja Dyrting (On The Radar) Parap Fine Foods, 2024 I am also incredibly grateful for the education I received at Charles Darwin University, which laid the foundation for my journey as a chef. The skills and knowledge I gained there, along with the encouragement of my mentors, has given me the confidence to pursue my goals and take bold steps toward achieving them. Now, I feel ready to embrace new challenges, immerse myself in diverse culinary traditions, and continue learning as much as I can from every experience. In 2025, I’m embarking on an incredible new chapter, moving to Paris to study at the renowned Ferrandi culinary school. I’ll be diving into their Advanced French Pastry Program, a rigorous course that includes 2 months of hands-on learning followed by 2 3-month internships in professional French pastry kitchens. This opportunity feels like a dream come true—a chance to hone my skills in one of the world’s culinary capitals. After Ferrandi, I hope to continue traveling across Europe, soaking in traditions and culture, expanding my knowledge. For me, cooking is a journey of constant discovery, and I’m excited not only to see what happens next, but take you along with me on the journey. Pictured left to right: Uncle Francis, Aunty Priscila, Myself, Mum & Dad in Penang, Malaysia 2017 Pictured left to right, top row then bottom: Mum, Grandma Cecelia, Uncle Ray, Aunty Vivian, Dad, Alexis, Grandpa Geoffry, Myself & Joshua. Early 2000s Pictured top to bottom: Grandma Cecelia, Alexis, Joshua, Grandpa Geoffry & Myself. Early 2000's my supporters my supporters my supporters my supporters Chloe Ingram, Signature Art Photography My amazing friend Chloe from Signature Art Photography has been a huge part of my journey, helping me capture so many of the beautiful photos on my website. More than just a talented photographer, she’s one of my best friends, someone who constantly inspires me. As a single mum putting herself through university, she faces challenges most people couldn’t imagine, yet she tackles them with strength, determination, and so much heart. No matter what life throws her way, she keeps pushing forward, proving every day that she’s not just surviving, she’s thriving. Naja Dyrting My incredible friend Naja has been the creative force behind the graphic design and marketing for my website and branding. Her talent and vision brought everything to life in a way that truly represents me, and I couldn’t have done it without her. Beyond her skills, she’s been such a supportive friend, always bringing fresh ideas and encouragement. Her passion and dedication shine through in everything she does, and I’m so grateful to have her by my side on this journey. My Family I couldn’t have done any of this without the unwavering support of my family. My parents have always been there for me, encouraging me every step of the way. My Aunty Katrina Fong-Lim played a huge role in making this possible with her incredible generosity, contributing so much financially to help bring my vision to life. My grandmother Maureen also made a significant financial contribution, showing just how much she believes in me. Their love, belief, and support mean everything, and I’m beyond grateful for each of them. Parap Fine Foods My journey as a chef truly began at Parap Fine Foods, where I had the incredible opportunity to work as Head Chef in a gourmet deli that celebrated quality and flavor. It was there that I honed my skills, developed my creativity, and deepened my passion for baking. Surrounded by amazing ingredients and a team that shared my love for food, I found inspiration in every dish I created. That experience shaped me into the chef I am today, and I’ll always be grateful for the lessons, the challenges, and the unforgettable moments in that kitchen.

my resume my resume my resume my resume A brief summary of my time in the industry. Pictured: Myself During my time at Parap Fine Foods Pictured: Charles Darwin University Certificate 111 in Retail Baking Class of 2021 Pictured left to right: Martin Bouchier, Myself & Karen Doyle. Variety of Chefs Gala Dinner 2021 Pictured: Myself & the Cuca team. Territory Taste Festival 2017 Pictured: Myself, book signing Variety of Chefs Gala Dinner 2021 June 2015 - March 2019 Apprentice Pastry Chef Parap Bakery Food preparation and production (cakes and pastries); operation of machinery; stock management; shopfront organisation, display and management. March 2019 - March 2020 Apprentice Pastry Chef Ruby G's Canteen & Bakery Food preparation and production (cakes and pastries); operation of machinery; stock management; shopfront organisation, display and management. 2020 through 2021 Completion of Certificate 111 in Retail Baking When Covid hit, I took various odd jobs to get by and during this time I also completed my apprenticeship full-time at Charles Darwin University. Other Qualifications: Completion of Food Safety Supervisor Course, RSA Certificate, Completion of Barista Training. June 2020 - October 2021 Host Little Miss Korea Customer service; phone attendance; table and reservation management; use of POS; food and beverage service; bartending; order management; daily cleaning procedures; compliance with Covid-19 safety procedures. May 2021 - August 2024 Sous Chef Parap Fine Foods Food preparation and production (cakes, pastries, sandwiches, pizzas, slow cooked meats, lunch service, dips, platters, deli service); coordinating kitchen operations; developing and refining recipes; monitoring food quality throughout preparation, ensuring clean and safe food practices; stock management & ordering; training of junior staff; customer service. September 2024 - March 2025 Head Chef Parap Fine Foods Food preparation and production (cakes, pastries, sandwiches, pizzas, slow cooked meats, lunch service, dips, platters, deli service); coordinating kitchen operations; developing and refining recipes; monitoring food quality throughout preparation, ensuring clean and safe food practices; stock management & ordering; training of junior staff; customer service. Pictured: Parap Fine Foods & Friends. Paul's Birthday 2024 Pictured: Myself, Winner of NBIA Best in Short Pastry 2024 Pictured left to right: Neville & Myself Melbourne Cup 2022 Pictured: The Parap Fine Foods Team Christmas 2023 Pictured: Myself, catering. Parap Fine Foods 2022 Looking to the future & what's ahead. What's next? What's next? What's next? What's next? This Website My goal with this site is to invite you to join me on my journey as I explore new experiences, uncover insights, and grow along the way. Through each step, I'll share what I learn, hoping to inspire, connect, and create a space where we can learn together. Ferrandi Paris Being accepted into Ferrandi culinary school in Paris is a dream come true and a monumental step in my culinary journey. Ferrandi is renowned as one of the world’s top culinary institutions, and the chance to learn in the heart of Paris, a city synonymous with food and culture, is beyond exciting. I can't wait to share this adventure with you. If you'd like to show your support, here's a link to my gofundme page. Pictured: Croissants. From my apprenticeship years. Pictured: Plated Dessert. From my apprenticeship years Pictured: Sourdough Loaves From my apprentice years. Pictured: Plated Dessert. From my apprenticeship years. Pictured: Boston Loaves. From my apprenticeship years.

Click to see more Some of the goods I have made, at home and work. I've never liked to say that I have a specialty, to me it's always felt confining, like limiting myself to that thing. So I prefer to ask people what they think my specialty is, getting that feedback and having someone tell you what's they loved about something you've made, is what truly makes it special. That being said, if you were to ask any of my friends, family or colleagues, they'd tell you that my doughnut's and tarts are my specialty. So please, let me share my creations with you & have a look through my portfolio. my portfolio my portfolio my portfolio my portfolio doughnuts doughnuts doughnuts doughnuts tarts tarts tarts tarts Pictured: Caramel Popcorn Doughnut Baking Baking Baking Baking Pictured: Finger Buns Pictured: Fig Tart, Rhubarb & Pistachio Tart Cooking Cooking Cooking Cooking Pictured: Parap Fine Foods Steak Sandwich the rest the rest the rest the rest Pictured: Proscuitto & Fig Crostini