RIZE Artisan

17/08/2025

Thank you for all the wonderful birthday well wishes and messages. I appreciate all the love and I hope you are all well.

31/03/2025

After quite a few challenges and after a while it’s good to be working on events. Looking forward to the signature event here in Brisbane tonight and the incredible artists I am working with.

15/02/2025

Hello from Bangkok

29/01/2025

To help clarify any contacts wanting to update my Facebook Contact - still I am appalled that FB both confirmed my identity but won’t reinstall me on my hacked profile as they ‘believe that the contact isn’t impersonating me. That does t go against their community policy? No way to escalate it either.

28/01/2025

26/09/2024

Rum Seared Banana in layers of Brown butter Caramel is the ‘upside down’ to this restyled Spiced Banana, Coffee w/ Raosted Walnuts Cake. Once this baked caramel that was the base had cooled - I flipped it over, brushed it with melted butter, and a cinnamon & nutmeg sugar and begun to stack it.

A filling of a French Vanilla Banana Custard was folded with a Mascapone cream w/ dried orange zest and whipped to create a Russian Diplomat Cream which was placed between the 3 layers.

A Salted Dulche du Leche Buttercream is used to seal the sides. Usually I would create texture with chopped roasted walnuts and hazelnuts combined with diced banana chips and caramel shards to create a crunchy coating for the sides

But here it is (minus the coating) and I am liking the taste.

06/11/2023

I was told that I will love Tapas here in Madrid. But this place is sensational - just a few small dishes and was full and extremely satisfied. One of my top recommended place to come if you ever come to Madrid.

“We always respect seasonal products to offer the highest quality to our customers. Our Tapas/ Raciones (small portions) will help you enjoy an unforgettable culinary experience.

http://vi-cool.com/en/home/

VI COOL TAPAS BAR, ST/ HUERTAS, 12 , 28012 MADRID.

04/11/2023

Yesterday was biggest surprise to happen on this trip is having the event and chef experience while in Paris acknowledged. A life changing moment. One of my idols from cookery school and his esteemed colleagues surprised me. Known to be one of the creative Pastry greats, his honey spoon shaped Yule log and Japanese inspired high tea showed me that culinary art doesn’t have to be traditional industry restrictive.

Chef Maxence Barbot quickly differentiates himself with the creation of original, aesthetic and daring desserts. He won gold medal at the Olympiades des métiers and was awarded the title of French runner-up at the French plated dessert championship. His recipes have been in all the top professional industry magazines and he even was a headline chef at Salon du Chocolat and he is the Head Pastry Chef at Shangri La Paris.

At first it seemed so busy to meet him - but surprise I was able to some time with him. I humbly thanked him all those years ago he helped me realised that maybe there was a niche and a place for me in this industry and he encouraged me to keep pushing. He is famed in the industry for creating a full dessert experience that is beyond what’s on a plate. I loved what he produced at Salon du Chocolat.

But the biggest thing that almost made my heart stop was what was organised - see pics for details. He was inspired by my work and skills and hoped to stay in touch so we could catch up if he ever came to Melbourne. To have a great like him personally say that my area and talent in culinary art is a relevant and important contribution was the greatest moment t as a chef for me so far. So to top it off I got to experience myself some of this master and his colleagues incredible desserts to encourage me so I can raise the bar even higher for myself.

I was able to start the day by going to one of the top hidden gems of Paris Patisserie. Yann Couvreur is a such a creative innovator and trying his both his savoury and sweets have me a new goal for getting a taste explosion that is now my new dessert hashtag goals and taste benchmark.

Now I’m at the airport and Spain Madrid here I come for some quality rest time

02/11/2023

“Chef gave me two apples, said I like the fruit carving can you show us something quick and simple…..

He told his team to watch why he invited me I’m not to learn but to teach - all I heard was a lot of French…
this was fun but under pressure as I was here to learn not be watched.

So I thought about my parents - two very different tastes lol like hummingbirds always working for me - and 15mins later…. I platted something inspired by mum and dad.
- Chef Dion Paris 2023

22/10/2022

Haven’t posted in a while…. Have been working on my studies. But to quote my mothers comment: “I have always been called a Fruitcake”.

17/07/2022

‘Yep it’s all made of sugar…. Sugarcraft Showpieces can get quite fun but damn that sugar gets really hot.
- Dion ArtisanChef Arlotta