Despite initially choosing to study psychology at Auckland University, renowned pastry chef Petra Galler’s passion for food led her to pursue a career as a chef.
“That was over 13 years ago now, which is wild. Kitchens are a tough place, and I was shy and unsure of myself for years when I started. I have cried in many a fridge,” said Galler.
She began working at a French restaurant in Auckland’s Ponsonby area and found inspiration in the firm and confident female chefs she worked alongside.
“I do love working in this industry. Food is the great connector; nothing brings people together more than a meal, and it is the number one love language, in my opinion.”
However, she acknowledges that the hospitality industry can still be sexist and encourages others to back themselves and build a thick skin.
“People often make excuses for bad behaviour in professional kitchens, writing it off with the old “Oh, that’s just hospo!” line. It is not, in fact, ‘just hospo’; it’s total rubbish.”
Confidence is crucial, and she is a big believer in the old ‘fake it til you make it' mentality.
“You have to be tough in kitchens, especially as a woman, which needs to be discussed more. Yes, the industry has come a long way, but so much work is still to be done.”
Galler worked in various restaurants and cafes in Auckland for several years before taking a break and working as a recipe developer at My Food Bag. She eventually moved to Melbourne and secured a job at an Italian restaurant, where she was thrown into the pastry section. This experience solidified her love for desserts and baking.
“I have always loved desserts and baking, but this job cemented it all for me; the sweet side of things is where I belong.”
Upon returning to New Zealand, Galler worked as head pastry chef for Peter Gordon before venturing alone.
Butter Butter was a significant achievement in Galler’s career, fulfilling her lifelong dream of having her cookbook. She aims to challenge New Zealand's conservative approach to baking and inspire others to try new techniques and flavour combinations.
“I still get such a kick out of seeing it on shelves. I get a lot of messages and photos from people making my recipes and discovering a genuine love of baking and using new techniques and ingredients; it is so gratifying.”
Working for herself has been liberating and challenging, as baking provides a creative license.
“It’s amazing how hard you are willing to work when it’s all on you. There are so many weeks when I am baking from 6 am to midnight and, as exhausting as it is, it doesn’t feel like work, so to speak; it’s all for me.”
Petra Galler is motivated to be among the best in the industry, taking pride in her work. Her journey highlights the importance of following one's passion, building resilience, and pursuing excellence.
Click here to read more about Women in Business.
