RIZE Artisan | Brand
RIZE Artisan
Phone: +61 411 694 156
Reviews
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25.01.2022 Yeah your sweets are great Dion, but how about your lamination (layers) sweets and savouries? Raising the bar.... soon maybe can do logos or custom colours on them :p
24.01.2022 How to store leftover pasteurized egg white. Put the leftover egg whites on ice cube trays, freeze them over night. Remove them from the tray and store the egg white cubes in a ziplock bag in the freezer until needed. Write the date on the ziplock bag, they’ll be good for about 6 months. When one of your recipes calls for egg whites, take the amount of cube needed out of the bag, they’re about 1oz each, put them in a cup and let them thaw and room temperature or you can ...microwave them very carefully on defrost. Once they’re completely thawed you can use them as you normally would. - Chef Dion
20.01.2022 Traditional Fruit and Vegetable Carving - building the skills and refining the craftsmanship.... focus and artistry to further develop. Lockdown Craft Skills levelled up. So thrilled to progress in my learning and some fruits of the progress , practice and projects. Chef Dion
18.01.2022 Practice makes perfect.... downtime around school assignments and a bit more reading into better ways of doing a few things leads to trying out some new methods. Try to challenge yourself during this time and either tweek, refine your skill or knowledge or even learn something new. Stay safe, vigilant and happy. - Chef Dion
17.01.2022 Remember when you got your first set of fruit carving tools.... and realised that a lot of fruit fell victim before you got something you were happy with - but thank god for the Thai lady on you tube and her decorative carving technique videos .... but the again I’m celebrating being in remission so.... let’s get carving.
17.01.2022 Love playing with some ideas for some food van creations - an initial assignment that Has allowed me to further explore my development and options. Inspired by what was learned in the assignment and the wonderful industry insight and advice from Tiffany, it has been great to investigate into a few doors and paths, whilst constructing some great ideas and creative ventures. Using this down time to renew , reflect and redirect has been great. Onward and upward - our Phoenix is continuing to Rise and evolve. Hope you are all safe and well. - Chef Dion
17.01.2022 Saddened and very angry that Chef Dion as a Rize Artisan representative cannot join with Tom Kwok and the rest of the family and friends due to the virus. Ivan has been a mentor and advisor to help me work through the toughest points of treatments and one of the first and strongest supporters of Rize Artisan and its development - was even given the chance to bake his favourites as per his request last visit to Wellington. For him to be honoured with a service held on Maori Land (for a non Maori), with delegates, ministers and represents from all over congregating shows how much this man achieved. It has been an exceptionally hard and busy week and for a short period I will stand aside from Rize Artisan projects to allow for morning with the rest of the family.
16.01.2022 Working on my plating and presentations using and presenting a fruit platter for various occasions. Here are my 15 favourites from last few months - let me know which ones you think are the best. I will be posting my recent assessment desserts in the next few days - pretty stoked with how well I did. - Chef Dion
14.01.2022 It’s great there has been progress in the Pastry world still. Here at Rize Artisan we are trying to keep on top of the latest developments so that we can build upon experience and skill - therefore be able to utilise and develop some cutting edge knowledge to add to our skill set. During this isolation we are spending the time growing our knowledge base and abilities. If you love cooking or dabble in bakery, culinary or cookery - you will love these 7 great global develop...Continue reading
14.01.2022 What a year and my birthday tomorrow always forces me to reflect. Have been regaining strength and the online classes, platforms like the inspiring Pastry Arts Magazine, industry professionals as Savour Chocolate and Patisserie School and Cielo Dessert Co who inspire and continue during these hard times. Allowing me to surround myself with learning and people with whom to connect with - the passion we share with the wisdom which I lack. Thank you for your work and time be...cause it is making it easier to engage in actions, adjustments or learning so I can rethink perspectives. It’s true that some of the strongest, most creative and innovative things are born from challenging circumstances.... but only if you have the courage to move forward and think outside the box. I’ve had many health challenges with treatment as well as dealing with the fear and hopelessness that comes with the depression, fatigue and anxiety - with the spread of the virus in Victoria it has been months of additional stress - some people just are so selfish and I do everything I can because of the severity of things should I get sick. It’s hard to pick up the whisk or you get numb to the thing that makes you happy. It’s hard to keep hanging in there or stay focused with a storm around you. It’s okay to loose yourself - I don’t always get it right in fact the creations you see are the product of so many failures.... but if you be honest with yourself and reach out for help there are people out there who can help. I see the posts of the platforms and they remind me that I’m not alone and my dream is where I don’t bake for myself. As a Chef in progress, I realised that I need to be willing to talk, share my journey, listen and respect those around me and keep staying true to myself. From that no matter the environment or fear I began to see that with one step at a time andwill always keep finding the hope and happiness I need. I put that into every dessert I make - the passion and the will behind it. I wanted to share that It’s about choice, being open to change and working hard. it takes both the mind and the heart to continue to create. The approach is the same same each time - something I plate for a special person, that’s what I aim to serve to everybody. So i hope this helps you Rize up a keep those dreams alive because life is what you bake of it. Stay safe everyone. Chef Dion
12.01.2022 Christmas Desserts are some of the most fun and creative. Start seeing this challenging year with moving forward to cherishing those you love , things you can create, discover or have a passion fir and what is important to bring you true happiness. It has been a hard year so let’s at least.celebrate that which has been achieved, realised and learned - in the spirit of the season and a bright new year. Dion ArtisanChef Arlotta
11.01.2022 Let’s start the Xmas festivities desserts
09.01.2022 ‘Never waste a good crisis’. - Ivan Kwok Inspired by this incredible man who invested so much into Rize Artisan and believed in it - even getting us to make some desserts for him during our NZ visit. Here is an video found today, from the public side of this family member and his own great achievements. In awe of his Order of NZ medal that he showed us on our visit - it is in his honour we want to post this as we were greatly saddened today to hear of the passing of ou...r great friend and supporter Ivan Kwok. Part of the spirit and influence and place of inspiration we are building our culture upon - Ivan will be always missed - sad as we are now and forever there is at least one guardian angel watching over Rize - as his investiture. Our condolences for the lost go to all the family and friends - on behalf of chef Dion especially during this lockdown when many will be unable to join in final respects. - so where you may be Ivan Thank you for everything xoxox https://youtu.be/nA2DnK6YqsY
06.01.2022 Challenge is Lamination Mastery by mid semester. I’m just not happy with my baking as of late and working hard to get my work up to a place I am happy with. Feel free to call or touch base as would be great to chat. Mmm if these work they might even make the new food truck menu.....
04.01.2022 ‘James Beard Award Winning Pastry Chef Dominic Ansel is one of the most amazing artisans. He has a masterclass online teaching the foundations of Pastry. Another admired person is Chef Jimmy Griffin, who through online platforms and forums has helped me with some great tips for my lamination. He has also released his book on Advanced Lamination. As school is about to return for my final semester - I need to better my croissant - the ‘omelette of pastry’. New oven coming next week so excited to work on improving my laminated pastry - I will keep spending time getting my book folds and gluten windows on point.’
03.01.2022 In lockdown but still working on my skills, searching, studying and honing some new things. Should see the Bastille Day sculpture. Chef Dion
02.01.2022 Finally well enough to showcase a new trial and attempt with some Rize Presentations - Chef Dion
