December 2015 Support Payment Recipients

Tony AlbaneseTony Albanese

With two wood fired ovens Tony has plans to eventually establish a niche home based food business.  He loves making bread and watching the enjoyment on peoples faces when they receive and try his food.  TAFESA short courses in sourdough, italian and french artisan breads will help Tony master the skills he needs to give "Briciola" every chance of success.


Gulcay BatemanGulcay Bateman

Gulcay is the sole director of Just Bliss Chocolates based at Summertown in the Adelaide Hills which has been operating predominantly as a wholesale operation and more recently opened their first retail store in Gawler Place/Rundle Mall. Gulcay has been funded to complete Chocolates and Pralines level 3 at Savour in addition to the Threesixty Business Coaching program.  She is keen to work with a business coach to allow her to step out of the business and work on it to grow.


Keva FreemanKeva Freeman

Keva returned from her overseas travel earlier this year and quickly created Sucre Patisserie.  She is looking forward to completing the Threesixty South Australian Young Entrepreneur Scheme (SAYES) to assist her to develop her business and be supported by a mentor.  Watch out for Keva and Sucre Patisserie at the Flinders Street Market and various other community markets.


Chantelle GiardinaChantelle Giardina

Chantelle has been working with chocolate for the last 5 years and has recently opened her own small batch chocolate processing business "Mauis" using cacao that is fully traceable and of the highest quality.  She has been accepted into the Threesixty South Australian Young Entrepreneur Scheme (SAYES) and is looking forward to the opportunities on offer through this program.


Belinda Hanson-KennyBelinda Hanson-Kenny

Belinda is a self-employed Food Technologist who writes and manages quality systems for businesses.  Her funding will be used to complete a Diploma of Packaging Technology which will allow her to add Packaging Technologist to her list of qualifications.  The training will enhance her skills and therefore the skills and services she is able to provide to her clients both new and existing.


Ben HatcherBen Hatcher

Ben is determined to acquire the necessary education and skills to start his own brewery and brewpub on the family farm in Carrickalinga.   He would like to make a range of core beers that reflect the region and to help create an identity for the Southern Fleurieu region.  His funding will be used to complete a Certificate IIII in Micro Brewing at TAFESA Regency.


Grace-McKavanaghGrace McKavanagh

Grace is a medical scientist specialising in the molecular testing of genetic disorders who harbours an intense passion, almost obsession, for chocolate making and baking.  Grace has chosen to complete 2 French Pastry short courses being run at TAFESA Regency in 2016.  She is determined to bake the world to a better place, one sweet morsel at a time.


David-RussellDavid Russell

As a passionate craft brewer for the last 5 years, David has a long-held dream to commercialise his brewing and form a brewing company.  He will undertake the Certificate III in Micro Brewing at TAFESA Regency to help his dreams turn into a reality. He would like to create craft brews that are easy drinking and flavourful.


Ashleigh-RyanAshleigh Ryan

Ashleigh has a passion for food and baking and has decided to follow her dream.  She has recently completed her Cert III Patisserie and will be furthering her skills by completing the Cert IV Patisserie at TAFESA Regency.  She wants to eventually make extravagant wedding cakes with her sculpting and moulding skills that she developed as a prosthetic technician.


David SciclunaDavid Scicluna

With a strong hospitality background David is now developing his brewing skills as an Assistant Brewer and would like to create small scale brews that have a point of difference.  He is undertaking the Institute of Brewing and Distilling (IBD) Diploma of Brewing and his funding will be used for the 3rd and final module.


Steven ter Horst

Steven is a proud South Australian small business owner who is a massive advocate for the State and other small business owners. His funding will be used to undertake the Threesixty Business Coaching programme which will enable him to have a better understanding of what it takes to run a successful business, particularly in todays tough economy.


Samantha-TrangmarSamantha Trangmar

Samantha is the first F&B recipient to undergo Gelato training and will also use her funding to complete 2 TAFESA Viennoiserie courses.  She would like to know the proper way to make certain products so she can then substitute ingredients and make allergen free food.  She would ultimately like to combine chocolate, pastry and ice cream skills into her own business.