In 1998, Chef Imad was invited to Paris to compete in making European sweets, where he achieved a first-place certificate (Modè Et Crèation). In 2003, he travelled to Brussels to study the art of fine-quality chocolates and cakes, completing his Bakery & Confectionery Seminar diploma at Puratos Brussels, Belgium.
Since 2012, La Galette Patisserie has showcased Chef Imad's passion for the bakery and sweet industry, where every creation is made with love and care. The name "La Galette" translates to "King’s Cake" in French, a tradition dating back to the 14th century in France. The Galette des Rois served with a crown on it, is a way for the French to celebrate the Epiphany and the arrival of the Three Wise Men.
Most students are currently studying, so we do not require a formal resume. A cover letter will suffice, as we only need a brief description of yourself, such as how far along you are in your course or if you have graduated and are looking for the next step in your career.
All interviews will be done face to face at the shop's location in North Parramatta and the chef himself, Imad, will see how they perform in filling and dressing a cake.
If the student has a passion for pastry and sweets the chef will teach them under his wing to be the best chef possible. It only takes focus, commitment and hard work. The chef is very flexible and understands as he is a family man.
Salary will depend on the graduate. The minimum award wage will be started and as you progress along the way you will be awarded with a pay rise. Superannuation will also be paid.