Name: Anna Temellini

Job: Master gelato maker

Where: Gelatissimo

My job in a nutshell: In Italian we call it Maestro Gelatiere. That person makes gelato but they also develop the recipes, balance the ingredients and makes sure the texture is right. Every month I develop a new flavour; it first involves brainstorming about what flavour would work, then I source the ingredients and make the flavour. It's a lot of trial and error.

How did you start out? I grew up in Italy and have fond memories of the walks to the local gelateria with my parents on hot summer days. At uni I opted for a summer job serving gelato; that's when my working career started. The owner asked me if I wanted to help with production. She was making hazelnut gelato and I fell in love with the art of gelato making.

A great day is: My job also involves training new franchisees. I love their enthusiasm; when they make their first batch of gelato it brings me back to that first batch of hazelnut gelato that changed my life.

A challenging day is: The days before the release of a new flavour or product in our stores. Since the gelato is made fresh in each one of our gelateria, I need to make sure all the ingredients get there in time and that everyone is trained in how to produce it.

I'll never forget ... When the gelato, I personally made for Prince Harry, was served to him during the official dinner at Government House. I developed him a pannacotta gelato folded with red velvet cake pieces and strawberry jam sauce.

Most people don't know: In Italy food is not about quantity, it's about quality and where you get the ingredients from. I don't agree with the saying, 'don't trust a skinny chef'. If you work with well-sourced ingredients and focus on quality rather than quantity, you don't have to be worried about your waistline too much.