I am a fully qualified Chef with numerous experiences in hotels, restaurants and other establishment concepts. Being in this industry, from a very young age, I have graduated, now certified as a Diploma holder in Hotel Culinary Hospitality by American Hotel Culinary Association. This made me to crave further in the kitchen world, working with many high profile Chefs, Michelin star-rated Chefs, in Australia, Singapore and Malaysia. I have won recognition awards, publication exposure, media write ups, Chef competitions and lots of testimonial from past Chefs and collobration menu cooking.
Teaching is eternal, we learn, then educate to build our team, organization and future generation. I am a hands-on Chef, teaching many sections, as in Entremetier, Saucier, Pastry, Butchery, Monger, Larder, Garde Manger, Pasta and in trend Molecular Gastronomy.
Looks so yummy....