Mel Neems

“I started training as a chef, did my first section and decided I didn’t want to do that. I decided I wanted to specialise so I went and did a certificate in patisserie. It was 2 years full time at AUT.” However, Mel says she would have much preferred to do her training through the Modern Apprenticeship programme that is available today.
“I didn’t complete the modern apprenticeship programme, but I certainly would have if I could have. I think the ability to earn while you learn is a huge plus rather than forking out thousands of dollars and sitting in a classroom. You learn a lot more by doing it. You’re in there hands on and you learn so much more than writing it down on a piece of paper – it’s so much better. Do it! Come and join us!”

Mel says baking is a rewarding, flexible career. “There is a lot of flexibility with baking. If you get in to a hotel for example, you can wind up working anywhere in the world. I would recommend it as a career and you can earn a living, travel and see the world.”

Mel enjoys the versatility in her job in a factory, which allows her to move from breads to muffins to cakes to pies to new recipe research & development. But, she says she has a definite favourite – cakes.

“I like the creativity, putting all of these raw ingredients in and coming out with this product that you can finish however you want. That’s where the artistic flair and creativity comes in.”

As for her co-workers, Mel explains, “The eves crew is a good bunch of people. It’s just a really fun atmosphere. It’s the best place I’ve ever worked. They are really open to change and anyone with ideas can just go for it!”

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