Paul Kennedy’s involvement in baking was more incidental than anything, admitting to having “fallen into” an apprenticeship at a small Dublin bakery in 1982.
Paul Kennedy’s involvement in baking was more incidental than anything, admitting to having “fallen into” an apprenticeship at a small Dublin bakery in 1982. Little did he know at the time that this was the start of a life long passion, one that would later manifest into an occupation seeing him travel around the world and compete in international cooking competitions.
Originally from Ireland, Kennedy moved to Australia in 1991, proceeding to work in various establishments and hotels as both pastry chef and chocolate specialist. It wasn’t until in 2005 that he met Kirsten Tibballs, who suggested joining an elite company of chefs mentoring at the Savour Chocolate & Patisserie School. Here was the establishment wherein Kennedy was given space to experiment with his accomplished skills. Proving his pedigree, Kennedy excelled at the 2007 World Chocolate Masters in Paris by finishing 8th in the overall competition, whilst also having his hand-dipped praline voted the most outstanding within that category.
So given his evident dexterity, what does Kennedy think of the humble macaron? The appeal apparently is in their difficulty, “not everyone can achieve this and it makes them very special”. With that it in mind, it is Kennedy’s mantra to “never stop pushing yourself and surround yourself with talented people”. Taking his inspiration from anything and everything around him, he is constantly taking photos to seek stimulation for both his designs and flavours.
Macarons he quips derive their excellence from providing happiness, “they make you happy, and if they don’t, they are not good macarons”.