Gladstone chef builds popular go-to catering company
IF YOU can't stand the heat, get out of the kitchen and make way for Janelle Noonan.
While the MasterChef phenomena takes over our TV screens and kitchens, Janelle is putting her culinary skills to good use through her catering business Savour the Flavour.
From catering for small backyard parties to 1000-people industry events, Janelle is looking to expand her empire one dish at a time.
The chef has been working in hospitality for 27 years and said it is still as competitive as ever.
"Back in those days (training for an apprenticeship) was very competitive," Janelle said.
While Janelle was being trained up in Rockhampton and Gladstone, she was one of the few female chefs.
"Being a female chef was unheard of in those days," she said.
Janelle ran a few pubs around town before her passion for cooking slowly died.
"It's better off getting out of the industry if you don't enjoy it," she said.
"There's no point in going to work if you don't enjoy cooking."
But her burning desire for food was reignited when she launched her own catering business in September last year.
Organisation for an event like that starts two to three months out.
With her husband and two daughters in tow, Janelle has slowly built Savour the Flavour into a popular go-to catering company.
"We have a lot of regular clients," she said.
"We haven't taken any major ads; we just go off word of mouth.
Janelle's most recent claim to fame was her work at the Rio Tinto PCYC Ball at the start of this month.
Catering for about 380 people at the ball, Janelle enlisted an army of seven kitchen staff and 20 casuals to feed the masses.
She even flew in an international chef Tony Carter from Dubai to cook on the night.
"Organisation for an event like that starts two to three months out," Janelle said.
With the night running smoothly for Janelle and co, she now has her sights set on her next cooking adventure - catering for the Kookaburra Creek Kindergarten high tea, which is on this Saturday.
- What goes into a 300+ event?
- Seven people plating up.
- Shelling 1000 prawns.
- Preparation 2-3 months before.