Le Cordon Bleu Melbourne alumna launches revolutionary culinary notebook 

After graduating with a Certificate IV in Patisserie from Le Cordon Bleu Melbourne, Valentina Ricchi experienced the all-too-common struggle of preserving her recipe notes and ideas from the rigors of kitchen life.

This is when the idea of Noted, Chef was conceptualised and is set to change the hospitality world, one notebook at a time.

The 33-year-old, who is currently working at Fleischer Cakes in Malvern, designed and brought to life this groundbreaking notebook that withstands spills, stains and tears – a constant in bustling kitchens.

“The invention is not just a notebook – it's a durable, fire-resistant, waterproof tool made with stone paper derived from crushed stone and a non-toxic resin,” Valentina says.

“This eco-friendly alternative to traditional paper is not only sustainable, but practical for kitchen use as it repels liquids and is easy to clean.”

The book’s aluminium cover echoes the aesthetics of a commercial kitchen, blending seamlessly into the professional environment. It also includes a knife cutting guide, temperature conversion chart and a translation of kitchen lingo, making it an indispensable tool for chefs.

While the product has only just hit the market, Valentina already envisions Noted, Chef expanding beyond Australia into the European market over the next five years, with a broader range of products currently in production to aid professional chefs and home cooks alike.

Originally from Italy, Valentina moved to Australia with ambitions to pursue a career in marketing and advertising, but soon found her calling in the world of pastry.

Her venture is a unique blend of her past experiences and passion for pâtisserie, spearheaded by her studies at Le Cordon Bleu’s Moorabbin campus.

As a self-funded and female-owned business, Noted, Chef is not just a product but a testament to Valentina's journey and vision.

Noted, Chef is currently available at www.notedchef.com

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Photo credit: Thiru Naidoo