From design to food (science)
When did you know you wanted to go into culinary and own the restaurant business?
Ever since I was young, I have always been attracted to doing craftwork, especially origami. And in high school one of my hobbies was to make pottery. As I grew older, the thought of taking an idea in your head, and transforming that idea into something real was interesting and exciting. For that reason, Graphic communications was the obvious choice.
In college, we were exposed to one manifesto written by Ken Garland that challenged designers to shift the way that the design community approaches design to focus on education and public service. This manifesto had a real impact on me and I was lucky enough to find a boutique advertising agency that focused on social responsibility and that’s how my career in design and advertising began.
A recreational stint at the Le Cordon Bleu Dusit Culinary School taught me that food, as a medium of expression, was a far more liberating canvas to explore creativity because of the added dimensions of taste and smell.
I believe that Hong Kong is a place for opportunity and entrepreneurship and, driven by my love for creative work, I set out to make a home for my passion.
Why Le Cordon Bleu Dusit Culinary School in Bangkok, Thailand?
Le Cordon Bleu Dusit in Bangkok, Thailand is the closest French cooking school to Hong Kong. At the time I was still handling some freelance jobs so I was able to fly back on weekends to take care of some business.
Your memorable experience and your impressions in Le Cordon Bleu Dusit
I think advance pastry class doing sugar work and burning all 10 fingers must be the most memorable experience. I also really enjoyed the final exam of creating my own dish to see it come to live from planning.
What is the best part of your jobs among "Michelin Star", "Asia’s Best Female Chef 2015" and "Ode to Life"?
Ode to Life for sure is the best part of my job, to be able to have a lot of passion for my work and connecting with my diners through food.
Your future plan in culinary industry
Every day is just about creating new dishes at new height and also maintaining the standard and consistency is always the goal.
Your culinary inspiration quote. "The story behind what inspires me"
"The best way to predict the future is to create it." I strongly believe that we all have to discover our passion and create a future with it.
