Discover the art of traditional Austrian strudel-making in this hands-on workshop. Participants will learn how to prepare authentic strudel dough from scratch, including the signature technique of carefully stretching it paper-thin by hand. With expert guidance, you'’ll pick up professional tips to help you achieve great results in your own kitchen. The session includes both demonstration and practical components, giving you the opportunity to assemble and bake your own full size strudel to take home. Class sizes are kept small to ensure a high-quality learning experience, with plenty of individual support and a fully immersive, hands-on approach.

Your Tutor is Chakey Kim

Chakey Kim commenced with the WEA in 2024.

Chakey is originally from Korea and began her pastry journey in 1998 as a pastry chef in Seoul. 

Driven by a desire to grow and refine her skills, Chakey moved to Melbourne in 2004, immersing herself in kitchens across the city to gain real industry experience, hands-on knowledge, and a deeper understanding of pastry craft.

In 2009, Chakey settled in Adelaide, where she became well known in the local pastry scene. As the owner-chef behind French pastry shops such as Au Matin Calme, By Blackbird, and The Old Croissant Factory on Hutt Street, she built a strong reputation for producing some of the city's finest croissants.

With a deep passion for traditional techniques, Chakey specializes in classic pastries, buttery brioches, and perfectly layered croissants. Through her workshops, she now shares her experience and love for the craft with aspiring bakers, helping them bring professional-quality pastries into their own kitchens.