A PASTRY chef is bringing his experience in Germany back to the Tweed.
Georg Keml is making culinary delights at South Tweed Sports Club after learning to be a pastry chef in an area just outside Munich.
"I was born in Germany and came to Australia when I was 10, then I went back to Germany when I was 16 to start the trade," Mr Keml said.
"It (Germany) is up there for pastry making with France and Austria."
Mr Keml said he preferred working in a club because he could be a little more creative.
"You have those basic pastry chefs who do pies and rolls in a bakery, then you have more that work on things like wedding cakes," he said.
"I have done it all but I prefer clubs and hotels because I can be more creative as long as it sells."
Mr Keml said anyone heading to the club should try the passion fruit/raspberry burlee.
"Patience is a good ingredient for a pastry chef and an eye for detail and presentation," he said.
"You want to be working on the finer side of things. You what the customer to go 'ohh!' or 'ahh!'.
"Working in a bakery you can be a bit rougher."
Mr Keml said it was difficult for restaurant to find pastry chefs because they were rare with any kitchen could have up to 120 chefs and only a handful of pastry chefs.