Where are they now: Cambell Gibbons

Cambell Gibbons says going from apprentice baker to part-owner of a bakery was a big learning...
Cambell Gibbons says going from apprentice baker to part-owner of a bakery was a big learning curve. Photo: supplied.
Cambell Gibbons, formerly of East Otago High School, is a qualified baker and chef who three and a-half years ago became a part-owner (with two other people) of Beano’s Bakery in Waikouaiti.

Having a share in a business at only 24 made me grow up fast and deal with anything thrown my way. The biggest learning experience was going from being just a chef/baker to being the one who is responsible for everything from ordering to managing staff, making sure there is enough work and designing new products.

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The best part of being a business owner is I get the freedom to create those new products . . .

The worst part is the bizarre hours. It’s not just a 9 to 5 job. It’s late nights, long hours and working through holidays.

The most unusual item I have made is wallaby pie for a special order. If I had to describe [the taste], it would be like lamb shanks with the game flavour of rabbit.

I eat pies not very often. Every time I cook off a batch, I’ll try it to make sure it’s correct but not a whole pie. When you make a couple of thousand pies a week, you really don’t feel like eating them.

My advice to young people wanting to start their own business is to get after it. The first step is to believe that you will succeed and go for it. Work hard and don’t give up. No-one is going to give you a handout ... Start small, aim high, stay positive and you will get there.

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