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March 10, 2017

It's not too often you associate jockeys with a sweet tooth.


Neil Kearney catches up with Rémi Tremsal, our full-time jockey and part-time salted caramel chef

C: Tell us about how you juggle both being a Jockey and a Caramel maker?

Rémi: My work in the kitchen starts at 9am but that’s not the beginning of my day. As a jockey I wake up at 3am to be at the Mornington racecourse at 4am for trackwork. On a typical day, I am in the kitchen from 9am to 5pm cooking...

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