Meet the Chef: Kaitlyn Fitzpatrick

Foodie Adam: First before we start I have to ask.. What started your love for these delicious chocolate goodies?
Kaitlyn Fitzpatrick: I have an incredible sweet tooth- I love to eat chocolate, cakes, cookies, anything sweet. Once I went to Paris, and saw all the amazing chocolate shops and patisseries there, it really sparked my interest! It really pushed me out of my accepted ideas of what desserts and sweets could be.

FA: When did you began your culinary career, and where did you study?
KF: The start is fairly recent- I trained as a pastry chef at Southbank TAFE about 5 years ago.

Her infamous PB&J Bar, everything housemade.. and truly delicious

FA: Prior to working for yourself as 31 degrees, where have you worked?
KF: I worked at Poppy Cakes making delicious cakes and cupcakes for a bit under 2 years. Previous to that, I’ve worked in sales, advertising (which I was terrible at), in games stores, in bakeries, in department stores, and as an au pair.

FA: Also, I’m curious do you have a favorite type chocolate or brand that you love?
KF: I love Valrhona, and I’ve just made the switch to using it for the majority of my products, which makes me beyond happy! I love white chocolate (don’t listen to anyone who complains that it’s not real chocolate), but I also love really dark chocolate. I’ve also started doing things with some single origin chocolates, which are really interesting!

FA: And how long have you been crafting chocolate for, and what’s your favorite thing to make?
KF: I’ve been making chocolates for about 3 years. My favourite things to make are the moulded pralines, especially ones that have decorations on the shells. It’s incredibly satisfying to build up layers of decorations and colour, and for them to pop out shiny!

FA: What do you enjoy most about being a chocolatier, and are there any downsides? 
KF: I love creating things that bring people such pleasure. Chocolate is a luxury, and more than anything else, it’s what people turn to to satisfy a sweet tooth, or lift their mood. The look of happiness people get when eating chocolate (especially my chocolate!) makes me incredibly happy.
The downside if more to do with location than anything else- chocolate is very much something suited to cool climates, and the humidity and heat in Brisbane certainly throws up a huge range of challenges!

Mocha, brownie, peanut butter cup, and praline…all contain premium Valrhona Chocolate

FA: What would you say would be your greatest influence towards making you who you are today?
KF: The time I spent traveling (reading my travel diaries is not so much where I went, as what I ate), and especially the time I spent in France. Food there is an experience, and when you go into even the smallest boulangerie, everything is focused towards you having the best possible food experience. It’s expected that the food will be beautifully presented as well as delicious. It’s about having small amounts of high quality food, and enjoying every bite.
Like many other young women growing up, in my teens I had a rocky relationship with food, so having that experience really helped in finding a love of food again.

FA: Usually I ask what is your favorite ingredient to cook with.. But I’m going to assume yours is Chocolate . So apart from it, what is your favorite? And what is your favorite cooking utensil?
KF: Definitely chocolate!
The other is flour. It’s such a versatile ingredient- it can be sweet, savoury, chewy, soft, crumbly, and has so many applications. It’s incredibly satisfying to make a loaf of bread, or a delicious pizza, or a beautiful cake, not to mention all the pastries.

Can I say my Kitchenaid mixer? It makes short work of anything I throw at it! The other handy tool is a bench scraper. I use them for everything.

FA: Did you have any challenges becoming where you are today? I can’t imagine opening up a Chocolate Haven is an easy task.
KF: Running any business is a challenge! There have been a million challenges- working with an expensive ingredient, dealing with the weather, finding funding. There’s been an incredibly steep learning curve!

FA: And when you crave it the most, what is your comfort food?
KF: Cake- I love cake. Or pastries. Really, anything made of flour, sugar and butter and I’m a happy girl.

Chocolate chip cookies go down a treat, just add milk 

Chocolate chip cookies go down a treat, just add milk 

FA: Do you have any favorite places to eat out at, and any favorite dishes from them?
KF: I love Dandelion and Driftwood, their scones are delicious!

FA: And on those brief days off of work what do you get up to?
KF: I love gaming, I’m very much into video games! Mostly RPG’s, I’m currently planning through the Uncharted series, but I’m a big fan of Assassin’s Creed, Bioshock and Half-life. I tend to replay them nearly every year.

FA: If you could work in any other industry (besides hospitality) which would it be?
KF: Possibly something in the art or research world. I enjoy things that are technical whilst still being creative.

FA: Any funny moments in your cooking life you’d like to share?
KF: Turning on a mixer that is set to high rather than low when you’ve just put in the flour or icing sugar is always a fun one… Clean up for days.

FA: And lastly, Any future plans you’re willing to share?
KF: I’m focusing on expanding my range of products, which is very exciting! I have so many lists of flavours and products that I want to try out, so there is lots of experimenting happening in my future!

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Stop by Kaitlyns’ shop – 31 Degrees to fulfill your sweet needs:

Address: 4 Hubert St, Woolloongabba
Phone: (07) 3160 8834
Hours:
Tuesday 8am–5pm
Wednesday 8am–5pm
Thursday 8am–5pm
Friday 8am–5pm
Saturday 8am–5pm
Sunday 10am–2pm
Monday 8am–5pm

Stop by her shop, and you may get to watch the master at work :)