Not many people think good health and decadent deserts have much in common. But, Kylie Millar, former contestant of MasterChef Australia and University of Sydney alumni, would beg to differ. 

 

Growing up, Millar was devoted to sport. She recalls a childhood full of swimming, triathlons and watching sport on television. 

 

Food also played a major role in her life. Trips to her grandmother’s house--  where most of their time together would be spent in the kitchen-- sparked an intense love for food and dreams of one day becoming a chef. 

 

In 2006, Millar was forced to choose between a career in sport in food. Choosing the former, Millar enrolled in a Bachelor of Exercise Science at USyd.

 

“It was either going into the kitchen, or into the sports domain,” said Millar.

 

“Going into the sports side of things drew me more at that point.”

 

Although she enjoyed her time at university, Millar’s passion for food never left her. In semester breaks, Millar travelled to cultivate her knowledge of foreign cuisine.

 

It was during a conversation about the food she had eaten on a recent trip to Italy that her sister, Renee, encouraged her to apply for MasterChef in 2012. After that, the decision to put an indefinite pause on her Masters of Physiotherapy was made quite easily. 

 

“It wasn’t hard because I’m so passionate about food,” said Millar. 

 

“My mum wasn’t too keen on me stopping it to pursue this other career, but I made a deal with her. I couldn’t promise her that I’d go into physiotherapy, but I would finish my Masters.” 

 

Since placing sixth on Masterchef and completing her degrees as promised, Millar has received a number of opportunities to cook in various commercial kitchens. Amongst them, the opportunity to work with Darren Purchese at Burch & Purchese in Melbourne. 

 

“That was incredible. He [Purchese] taught me a lot of things about cooking,” said Millar.

 

Shortly after, Millar moved to Spain for a brief period to work in the Mugaritz kitchen, where she will return in February.

 

Currently, Millar is working in the pastry section of Pei Modern. Despite being knee deep in dough, she still puts into practice the knowledge she acquired at uni.

 

“I always try to find a healthier option with recipes,” said Millar. “I also try to use ergonomics, by helping chefs with their stance or by adjusting the height of the adjustable benches.”