I am an organic chef, a mother of three, change maker and an ethical entrepreneur who finds joy in any work that is of service to the community. I'm here to make the world a better place.
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Office AdministratorJust Home Margaret River Inc Sep 2024 - PresentMargaret River, Western Australia, AustraliaOffice Management Organisational Support and Governance Working collaboratively with the Committee to support all Just Home’s activities -
Business OwnerThe Hidden Pantry Mar 2022 - PresentPerth, Western Australia, AustraliaCurrently I operate The Hidden Pantry as a personal chef service, providing organic meals to private clients.
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Community Organiser For The Wa Forest AllianceWa Forest Alliance Nov 2017 - Jun 2022Perth, Western Australia, AustraliaDo you want WA's Native Forests to be permanently protected? Me too! As it happens, so do thousands of other people both in WA and across the world. My job is to connect you, with tangible ways to help make our shared forest conservation dream a reality.Connect with me and I'll help you contribute, in whatever way is meaningful for you in your current capacity.For the Forests! -
Business OwnerThe Hidden Pantry Aug 2010 - May 2020Bibra Lake, WaThe Hidden Pantry WAS an Eco-Ethical Catering Company, using organic, Biodynamic and Fairtrade produce as a priority. It quickly grew into a small business employing up to twelve staff. The Hidden Pantry team of staff members were all talented and dedicated, and the success of the business is due to their incredible skill and effort. The business was the only of its kind in Western Australia and we were popular not only with consumers looking for a sustainable catering solution, but also with those who appreciate good food.Catering jobs ranged from a sit down, table service, 4 course wedding for 120 people to a 8 course stand up vegan beer degustation, to tailored cakes for special occasions and ham and salad rolls for office luncheons. We covered all catering needs, all sizes and had a desire to provide food that was typical of the Australian standard diet and lifestyle, but use only organic ingredients. We didn't want to stand out as organic per se, but for the average person to taste one of our sausage rolls and love it, and then discover after that it was handmade using organic ingredients.It was important to us that our menus appeal to "conventional" type consumers, thus helping the organic industry make headway into the "unconverted market", so to speak!!!!Of course, we did specialise in special dietary needs and very often made menus to design, with sometimes very quirky requests!Our biggest achievement I think, were our friday night Organic Take Away Dinners. When we closed our doors we were doing an average of 100 adult take aways orders every friday (plus kids). It was a pre order and pick up service, with the menu being released on a monday and orders closing on a Thursday. I deeply miss this community service, we had very loyal customers and it was such a joy to bring good, wholesome, affordable organic food into peoples homes.From 2014-2020 I worked as a private chef for functions and in home catering.
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Community OrganiserSave Beeliar Wetlands, Rethink The Link, Wetland Defenders Nov 2016 - Nov 2017BeeliarThe campaign to Save Beeliar Wetlands was an extremely complex campaign involving thousands of people. Each of the key organisations involved (the three mentioned above, plus the Protectors Camp), had between 10-30 key representatives at any given time. In November 2016 I saw a major gap in the campaign and appointed myself “Communications Coordinator” across the four organisations.I am a local concerned resident passionate about the environment. I am climate and community aware, and I am dedicated to a sustainable lifestyle and minimising my impact. I am skilled in communicating, networking and have always been self motivated. This time it was sustainable urban planning, sustainable transport and my local bushland that motivated me further. My connection to place, to country, to community, motivated me. I understand that Roe8 has a far greater impact than on a local level, that this campaign is bigger than Beeliar. This motivated me.As I saw it, my job was to make sure that all the different organisations and groups involved were communicating with each other on their plans, objectives, needs and concerns on at least a weekly basis, and then match that with the community that was reaching in to help. I attended most meetings, across the four groups, for three months, often being the only thread between, to keep communication flowing. To be clear, I was not asked to do this, nor did I take “direction” from any particular organisation. I worked freelance, and unless key people had a specific request, I just worked on whatever I saw was the need on the day. I was a key member of the RTL/SBW strategy team, RTL/SBW media team, Wetland Defenders NVDA spokes council and Protectors Camp planning committee. I was part of a massive team, the core of which was about 40 people, working as long and hard as I. My personal aim was to connect people together and organise the community into action.
Shona Hunter Skills
Shona Hunter Education Details
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John Curtin College Of The Arts, Fremantle12
Frequently Asked Questions about Shona Hunter
What company does Shona Hunter work for?
Shona Hunter works for Just Home Margaret River Inc
What is Shona Hunter's role at the current company?
Shona Hunter's current role is Personal Organic Chef.
What schools did Shona Hunter attend?
Shona Hunter attended John Curtin College Of The Arts, Fremantle.
What are some of Shona Hunter's interests?
Shona Hunter has interest in Human Rights.
What skills is Shona Hunter known for?
Shona Hunter has skills like Catering, Menu Development, Public Speaking, Chef, All Hospitatlity Skills, Event Management, Cook, Kitchen Management, Project Management, Networking, Marketing Strategy, Fundraising.
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Shona Hunter-Perese
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