Maxine Scheckter
I was born in Vryburg, South Africa, and came to New Zealand at the age of two with my family. My parents set up delicatessen, Ontrays, and I grew up working for them on weekends and school holidays before moving on to work at Logan Brown restaurant at the age of 16. After completing my culinary training I spent a year studying pastry and working in Paris at Ferrandi L’ecole gastronomie. After this I worked around London for 2 years, spending the largest portion of this time at the 3 Michelin star restaurant the Fat Duck. I now live in my hometown of Wellington where I own and run Sugar Flour Pastry School.