Who is Rhian Shellshear?[1]
His wealth of experience spans across Australian and International establishments including Quay, Adrian Zumbo and Messina Gelato in Sydney, Upper House and Bhoga in Gothenburg, and Alinea in Chicago.
Rhian’s impressive resume doesn’t stop there. While he lived and worked in Sweden he competed in several pastry competitions. When returning to Australia in 2018 he joined the Australian Pastry Team and represented Australia in “Coupe du Monde de la Patisserie” (World Pastry Cup) in France in 2019. The team came 6th in the competition and won notary awards for the “Best Chocolate Showpiece, “Best Team Spirit” and “Best Plated Dessert.” Rhian currently lives in Brisbane and is the Executive Pastry Chef at Howard Smith Wharves.
Rhian leads Chocolate Masterclass with Nestlé Professional
On the 23rd September over 40 chefs attended from a range of different workplaces such as Novotel Brisbane, DNATA Catering, Club Beenleigh, Bribi RSL and Lord Alfred. They attended two chocolate masterclasses held by Rhian who led the class in making a decadent dessert, teaching techniques such as tempering the PLAISTOWE 70% Dark Couverture Chocolate accompanying it with PLAISTOWE flavoured gelato and local ingredients. Check out the PLAISTOWE recipe created by Rhian HERE.
[Rhian Shellshear explains tempering chocolate to Peta Garner, The Wynnum Golf Club]
“It was a really fun class, we’ve learnt different types of tempering today. Using the PLAISTOWE chocolate was easy and we made a chocolate collar band around the dessert which finished it off nicely”
– Jess and Ellie, Novotel Brisbane
Let’s talk chocolate…
[1] https://www.rhianshellshear.com/about
