Stir the Pot

Stir the Pot

This entrepreneurial chef is pioneering an ingenious way to make her cake – and eat it too.

By Lucy Stephens | 20th November 2013

Despite training as an architect, flirting with philosophy and completing a PHD in food ethics, Angela Hirst found her hunger for food and the hospitality industry wasn’t satiated.

She left Australia, becoming a chef and working in Michelin-starred Petersham’s Nurseries Café in the UK, and The Rose Bakery in Paris before returning to Brisbane.

After returning home, she attempted to juggle her new role as a full-time mother with her craving for all things epicurean, and trying to start up a preserves business.

“In 2011, I had a three-month old, a growing food blog, and a drive to start my own food business. I began teaching cooking and indulging my passion for preserving, but I just couldn't figure out how to make an income from either, ” she says.

“Schlepping my stuff in and out of other people's kitchens took as long as the cooking classes I was running, and they would cost me more than I'd make! I realised I knew very little about how to run a business and that not having access to a licenced commercial kitchen was just one facet among many missing resources for new food businesses.”

So, Wandering Cooks was born – a multi-kitchen community giving start up food businesses a helping hand.

Based in a warehouse in West End, the hub offers access to commercially licensed kitchens, preparation spaces, cookbooks, and storage spaces.

And as for the path she plans to tread in the next five years’ time, it seems this wandering cook has dropped anchor – at least for the time being.

“I hope to be here, making preserves, with a glorious garden, and growing an ever more diverse set of offerings at Wandering Cooks tailored to Brisbane's food entrepreneurs.”

 

BRISBANE COMES TO LIFE

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Article by Lucy Stephens

Lucy Stephens is a Senior Digital Journalist and Content Strategist at Style Magazines. She's a travel addict, considers gelato an appropriate meal for breakfast, lunch and dinner (salted caramel, preferably), and suffers from a moderate to severe case of FOMO (fear of missing out).