1. Where did it all start? How did you fall in love with cooking, pastry and chocolate?

Like many chefs, my love for baking started from a very young age. My grandmother was a very good baker and it trickled down the family tree. What started as a creative outlet, slowly turned into an obsession and eventually a career. As a young girl, I started baking cakes for friends of my mother, taking my very first paid order when I was 13 years old. I spent every spare second teaching myself the basics of cake decorating and sugarcraft, spending all my pocket money on tools and books. Over the years I took on more orders over weekends, increasing in difficulty each time. I took a leap of faith when I moved to London and started my first job in the industry at The Dorchester. I have learn a lot over the last couple of years, and have been privileged to meet and be mentored by my current Chef. I never would’ve imagined that I’d be in the position that I am now, moving in circles with some of the world’s best pastry chefs. 

My interest in baking has been a part of my life for as long as I can remember. I have only recently been exposed to the world of chocolate since working at the Dorchester. I am lucky to work with a number of very talented chefs who have taken the time to teach me all they know in the field. I fell in love with the are of chocolate whilst helping my mentor with the EU Coup de Monde in Lyon, where I had my first interaction with chocolate show pieces. Seeing how such a simple ingredient can be manipulated in so many different ways, not only as a flavour sensation but as an artistic medium. Since then, I have grabbed every opportunity to create chocolate amenities in the hotel and learn all there is to know about chocolate. Working at The Dorchester means I am lucky enough to be in the midst of a wide variety of outlets. Everything from afternoon tea, banqueting, patisserie entremets, chocolate bonbons, showpieces, as well as a la carte restaurant, cafe offerings and many more. All there is to know in the industry is under one roof, one kitchen. There is not one day that goes by that you don’t learn something new. 

2. What or who is your greatest source of inspiration?

As cliché as it might sound, my mentor, Michael Kwan is my biggest inspiration in the kitchen. I’ve had the privilege of working with him for over a year now, and not a day has gone by where I haven’t learnt at least one thing from him. He recently took part in the Coup De Monde, and has demonstrated both grit and passion for the craft. Working almost 24/7 towards a goal whilst managing a kitchen team of 23 is no easy task. He is a tough Chef to please and has a way of squeezing every ounce of potential out of an individual. His leadership and encouragement as the reason why I am in the position that I am today.

3. What has been your favourite culinary creation so far?

I love anything that challenges me creatively. For my dad’s birthday this year, I decided to surprise him with a realistic model of an airplane he owned when I was a little girl. I stayed behind after work to make it, not leaving until 2am. Working on something for my dad was incredibly special and seeing the end result was worth the sleepless nights and extra hours practising after work. My second favourite creation has to be the Coronation Cake display for our Cake and Flower shop. I had the huge privilege to be asked to help create the display when our Executive Sous had to take time off under short notice, however I was delighted to take on the challenge. They wanted a 5 tier cake to match the theme of our Coronation Decoration on the Facade of the hotel. 

4. What motivated you to enter the Junior Chocolate Masters competition?

I took part in my first competition this time last year, the Royal Academy of Culinary Arts, Annual Awards of Excellence. The entire experience was incredibly rewarding and I not only learnt a lot about myself as a chef, but also met a great network of young chefs in the industry. I decided that I would take on a nee challenge each year in order to continue growing and improving my skills in the kitchen as well as compare my level against other Chefs in the industry. Under the guidance and influence of my mentor, I have no choice but the perform to the best of my ability.