Week 4 at Ferrandi was one I approached with a mix of uncertainty and curiosity, Sugar Week. Sugar work wasn’t something I had explored in my career so far, but I was ready to burn a few fingers and learn from the best, Chef Nicolas Guerico, Executive Pastry Chef at Hotel Lutetia in Paris. We had just three days to produce all the elements for our sculpted sugar showpieces. In that time, each of us needed to create: 2 structural components, 3 individual flower buds, what must have been close to 100 individual flower petals, and 3 moulded leaves. No pressure, right? The structural pieces were made by cutting thick plastic sheets into custom shapes and sealing them together with sticky tape. Sticky tape. Everywhere. My scissors were basically sealed shut by the end. These moulds had to be completely airtight because we were pouring in molten isomalt, rotating it to coat every surface, then pouring it back out. If there was even a tiny leak, we were risking a sugary flood, and second-degree burns. Rotating the isomalt mould felt like babysitting a lava lamp with trust issues. You had to keep turning it while cooling it down with a blow dryer. Stop too early, and the sugar could warp, wrinkle, or bubble. Pro tip: even when you think it’s cool enough, it’s not. Keep going. The flower buds were a breeze in comparison. We poured a layer of clear isomalt into Russian moulds, then filled them the rest with red dyed isomalt, and set them aside to cool. But the petals? Don’t get me started. If you’ve never worked with isomalt, let me explain, it’s like trying to sculpt glass... while it’s still lava. To get that glossy, satin finish, we had to stretch and fold the sugar to incorporate air, then shape each petal by hand with one mould each. Keep it too warm, and it goes dull. Let it cool too much, and it’s like bending a candy cane. It was a long, slow process that tested everyone’s patience. And then came the leaves—60 of them. With one. single. mould. We poured the hot green isomalt onto one half of a silicone mould, pressed the other half in, and waited for it to cool. Then we did it again. And again. It took nearly all three days, with everyone taking turns like we were working the night shift at a sugar factory. Somewhere in the middle of it, my classmate Diana accidentally burned herself with molten isomalt while making a leaf. It was a nasty burn, but she powered through, and endured our constant teasing, “Give her a break! She has no fingers!” for the rest of the course. The final decorative element was the ribbons. These were more technical, requiring speed and precision. Chef Nicolas stepped in to help us stretch and cut the ribbons before they lost their shape. Watching him work was like watching a sugar ninja, fast, clean, effortless. The last day was all about assembling the showpieces. The lab was pure chaos. Pieces were breaking, glue was burning, people were sweating, there were sugar shards everywhere. Much like with the structural moulds, the gluing process was delicate. Use too much isomalt and your piece looks like a melted candle. Use too little, and the leaf you just attached falls off in slow-motion heartbreak. Every one of us broke at least one flower, a couple of leaves, and definitely some decorative extras. But somehow, we pulled it off. By the end of the week, I felt incredibly proud of what I had created and everything we had achieved in the lab. I walked away with a deep appreciation for the artistry and precision behind sugar work, and a real curiosity to explore this world further. Sugar Week nearly broke me, but I’d do it all over again in a heartbeat. Burnt fingers and all. Signing off before I convince myself sugar ribbons are a personality trait. À bientôt, Willoh.

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.

While waiting for my course to begin in April, I've had a few weeks in Paris, spent exploring the city, it's attractions and making some new friends. Since I'm on a budget until my course begins, I've gone to explore the area and streets near where I'm staying. The thing I love most about Paris so far is that it's incredibly walkable. I have spent hours walking from one end of the city to the other and there is always something new to look at and enjoy, the architecture never fails to impress, the people are lively and great food is around every corner. The first two attractions I went to visit, were the Arc de Triumph & Eiffel Tower. The Arc de Triumph stands tall at the heart of Place Charles de Gaulle, a striking reminder of France’s history and grandeur. Up close, the intricate carvings and massive arch feel almost overwhelming, each detail telling a story of resilience and triumph. At sunset, the monument glows in warm golden light, and at night, it stands illuminated against the Parisian sky, timeless, proud, and impossible to ignore. Ever since I arrived in Paris, the Eiffel Tower has been a constant in the background, peeking through streets, appearing at the end of boulevards, always reminding me I’m here, that I've made it. Seeing it up close, though, is something else entirely. At night, when it lights up and sparkles, it’s pure magic. I stood there for what felt like forever, just taking it in. It’s one of those sights that lives up to the hype, no matter how many times you see it in photos. The Eiffel Tower is just as breathtaking in person as you'd hope, standing beneath it, looking up at the intricate ironwork, it’s easy to get lost in the moment. But while soaking in the view, it’s good to stay aware. Around the base, especially near the main roads leading to the tower, groups of people with clipboards will approach, asking you to sign a ‘petition.’ It seems harmless, but the moment you engage, they’ll pressure you for a donation. Worse, they often move in groups, quickly surrounding you, making it harder to step away. It can be overwhelming, one moment you’re admiring one of the most beautiful sights in the world, and the next, you’re caught in a swarm of outstretched hands and insistent voices. The best approach is to keep walking, avoid eye contact, and firmly say ‘no.’ It’s a small hassle, but as long as you stay alert, it won’t take away from the magic of seeing this Parisian icon in all its glory. After about a week into my stay, I took the metro to see some more of the city's iconic sights, each one a gem nestled within its vibrant streets. First, I found myself at the majestic Notre Dame, its towering spires reaching into the sky, and the intricate details of its gothic architecture never failing to impress. Just a short walk away, I stood before Saint-Chapelle, its striking exterior with soaring pointed arches and delicate stonework immediately drawing my eye. Although I've heard about and seen posts on social media about the beauty of their interiors, I came ill prepared for the long lines and tickets required on this day, so will be returning in the future. As I continued through the winding streets, I finally arrived at the Pantheon, a grand neoclassical building that feels both solemn and awe-inspiring. Each step between these landmarks revealed a little more of Paris's rich history and architectural beauty, and walking between them, I couldn’t help but marvel at how each monument told a different yet equally captivating story of the city. Coming from a small town like Darwin, where the pace is slower and the surroundings simpler, it's exciting to be surrounded by such a bustling city full of life and history at every corner. The contrast between the two is striking, Darwin feels like a close-knit community, while Paris feels like an endless adventure waiting to be explored. 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.

I'm Willoh Wicking, a 23 year old baker and pastry chef from Darwin, NT. Growing up in a tropical, food loving family sparked my passion for cooking early on and set me on the path to pursue it professionally. With Malaysian Indian heritage and an Australian upbringing, my style blends Southeast Asian flavours with classic technique, shaped by travels through Indonesia, Malaysia, Singapore, India, Vietnam and Thailand. I began my training at Charles Darwin University, where I built a strong foundation and was encouraged by mentors who helped shape my path. In 2025, I graduated from Ferrandi Paris, completing their Advanced French Pastry Program, an intensive program with a mix of hands on learning and mentorship from renowned French chefs. It was a dream come true and a defining chapter in my journey. Now based in Perth, I'm continuing to grow my career in patisserie, bringing with me everything I've learned, and a deep love for the craft. For me, cooking is a lifelong journey of creativity, culture, and discovery, and I'm just getting started. About me About me About me About me 1/4 A heartfelt thank you to Chloe and Naja for their incredible help bringing this website to life, and to my family, Mum, Dad, Grandma Maureen, and Aunty Katrina, for their unwavering support, belief in me, and generous contributions. I wouldn’t be where I am today without you all. Chloe Ingram, Signature Art Photography Chloe, my dear friend and the creative force behind many of the photos on this site, has been a pillar of support throughout my journey. Her eye for beauty is matched only by her resilience, balancing life as a single mum and university student with unwavering courage and grace. Her strength and spirit inspire me every day. Naja Dyrting Naja, a brilliant creative and treasured friend, has been the mind behind the graphic design and branding for this site. Her talent, vision, and thoughtful approach brought it all to life in a way that feels truly authentic to me. More than her incredible skillset, it’s her encouragement, fresh perspective, and genuine support that have meant the world. I’m so lucky to have her with me on this journey. My Family None of this would have been possible without the constant love and support of my family. My parents have encouraged me through every high and low, always believing in my path. Aunty Katrina Fong-Lim made this dream achievable with her incredible generosity, and my Grandma Maureen’s heartfelt contribution reminded me just how deeply she believes in me. Their support has carried me through, and I’m endlessly grateful to have them in my corner. my supporters my supporters my supporters my supporters

Willoh's Lunchbox by Willoh Wicking, cooking, learning & growing. Welcome! Welcome! Welcome! Welcome! I'm Willoh Wicking, a 23 year old baker and pastry chef from Darwin, NT. Growing up in a tropical, food loving family sparked my passion for cooking early on and set me on the path to pursue it professionally. With Malaysian Indian heritage and an Australian upbringing, my style blends Southeast Asian flavours with classic technique, shaped by travels through Indonesia, Malaysia, Singapore, India, Vietnam and Thailand... About me About me About me About me NEW BLOG HERE Pictured: Willoh at work. Captured by Chloe Ingram (Signature Art Photography), Parap Fine Foods 2024. Follow me on Instagram Follow me on Instagram Follow me on Instagram Follow me on Instagram @willohs_lunchbox

My Work. Welcome to my pastry portfolio, a collection of work that reflects my journey as a chef. Here, you’ll find a curated showcase of my skills across a range of specialties, including artisan doughnuts, tarts, baking and savoury cooking. This portfolio is not only a reflection of where I’ve been, but where I’m headed, continually learning, exploring, and evolving in the world of food. My Work My Work My Work My Work