Helen Burge

Helen is a passionate foodie, cook and entertainer. A vegetarian for more than 20 years, she loves to create dishes that would turn any meat lover's attention to the humble vegetable. Helen joined Brettschneider's Baking & Cooking School as Operations Manager and Tutor after the successful completion of her charity cookbook, After Dinner Mints for Breakfast. She happily shares her time between the cooking school office, kitchen and looking after her two cheeky girls.