Morgan Clementson


Alexandria, Sydney, Australia

Name: Morgan Clementson
Age: 32
Nationality: Australian
Country of Residence: Australia

1. Your Restaurant/Business: I am the International Technical Advisor at Puratos headquarters in Brussels Belgium, offering support to Australia headquarters.

2. About Your Kitchen: One that develops innovative ingredients and solutions for bakers, patissiers and chocolatiers around the world.

3. Your Favorite Chef Works Item: : My favourite are the Women’s Comfi Pants (PW004). They are perfect for the bakery as they are light, loose fitting and have all the pocket space I need.

4. First Job: The first bakery I worked in as a Pastry Chef was Smeatons Bakery in a little country town called Glen Innes in regional NSW, Australia. It had a diesel powered oven and it was -11 degrees outside most nights so the bakery was the best place to be.

5. Your Cookbook: I write a blog and I look forward to writing a recipe book one day soon.

6. Your Awards: Over the first four years of my career I have won over 25 awards, from regional baking shows to winning NSW Apprentice of the year and Runner up Australian Apprentice of the Year.

7. Your Cooking Inspiration: My biggest inspiration in the kitchen was my mother, baking with her from a very young age. Now I look to baking professionals such as Chad Robinson from Tartine Bakery in San Francisco, whom i recently met on my last trip to the USA.

8. Your Specialty Dish: My specialty is definitely Artisan Sourdough, I create new breads of the week using the Puratos Sapore range of natural bakery flavours along with my own natural Levin, soaked dried fruits, toasted nuts and sprouted grains.

9. Favorite Dish To Eat: My favourite dish to eat is an Australian seafood platter. I truly believe food is best shared.

10. Weirdest Thing You Ever Ate: Nothing I eat is weird, but with my current company we have access to a website called Food Pairing, so I now experiment with many flavours. Balsamic vinegar and chocolate is strangely exciting for the taste buds!

11. Favorite Ice Cream Flavor: Good old-school Rum & Raisin.

12. Favorite Drink: Hendricks gin and elderflower tonic.

13. Favorite Wine: A sweet and refreshing 2015 Moscato from Innocent Bystander, Australia – it’s a perfect spring drink for BBQs.

14. Who Would You Most Like To Cook For: I would most like to bake for my grandfather, he was an inspiration to the drive and motivation I have to follow my dreams and be the best I can be in life.

15. Who Would You Least Like To Cook For: There isn’t anyone I would not enjoy baking for as I am a great believer that food is best when shared.

16. Favorite Things To Do When Not Cooking: I believe that travel opens your eyes and your heart, I enjoy spending my spare time spontaneously traveling around the world both for work and pleasure. You will also catch me attending music concerts and festivals on my travels.

17. Your latest project: My latest project has been relocating to Belgium, Brussels where I am now permanently living out my dream to travel and bake my way around the world. Meeting fellow professionals both young and old and gaining inspiration and learning new skills and tasting many traditional foods.

18. Favorite City and Why: My favourite city is Strasbourg in France. There is something about the Alsace region that is romantic, historic and extremely welcoming all at once. There is a great bakery there called Au Pain De Mon Grand Pere where wood fired pastries that melt in your mouth and baguettes that look too good to eat.

19. Your Greatest Indulgence: Would have to be the Belgium chocolate, Belcolade. Another would have to be a rare day off relaxing on the beach with sand beneath my toes and the sun shining down.

Recently in Cornwall, England I went on a mission to find the best Cornish Pastie for my blog. Eating more than I should, it’s taken me months at the gym to burn off that adventure! If you’re ever there, you should drop into Portreath Bakery and try for yourself.

20. Your All Time Best Culinary Tip: I was taught two very important lessons early on in my career; one by a very experienced baker “bring the work to you, don’t go to the work” and second “the most important ingredient in baking is time”.