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Category Archives: Chef

Clarielle Mansukhani

Clarielle Mansukhani

Clarielle started baking as a hobby and soon fell in love with it, taking a leap of faith by having a career switch mid-way. From cupcakes to French pastry, Clarielle loves the intricacies of decorating and makes everything as pretty and as unique as possible.

“Being a perfectionist, I’ll try something over and over till I get it right.”

Clarielle’s favourite person in the world, her grandma, was also a baker. Not only was her grandma her biggest inspiration, she was also taught to be always hardworking and to never stop learning.

Equipped with both her grandma’s handwritten recipes and books from her favourite pastry chefs, Clarielle is always fine-tuning her skills. With a natural passion for teaching, be prepared for her to go all out during her classes as she shares everything she knows on her love for baking and decorating.

Clarielle is also no stranger to teaching kids as she bakes often with her almost 4-year old son, Gabriel. Using her profession as an opportunity to show her son that it is possible to pursue your dreams through hard work and determination.

“Baking has a very therapeutic effect and I aim to create that relaxing and enjoyable environment throughout my workshops.”

Charmie Tan

Charmie Tan

How amazing could food decoration be, when East meets West?

This is Chef Charmie’s lifelong aspiration.

Cooking is an art to Charmie.  She is passionate about learning new cuisines from different cultures and countries, then share them with fellow enthusiasts.

Charmie is certified by Global Flower Design Association (G.F.D.A.), Korea as the Professional Instructor of Beanpaste Flower Cake Design and Knife Art Flower.

G.F.D.A. takes a lot of pride in its standard.  Charmie is among the first 20 Knife Art Flower Instructors recognised by G.F.D.A. in Asia.

Charmie is also an expert of The Art of Chinese Tea Ceremony and flower piping.

These accolades are the gifts from her traditional Kinmen family.  She was to cook for whole family since she was 9 years old.  Besides cooking, she bakes cookies, cakes and various kinds of kuih.

She even travelled to Taiwan to master their Japanese-Taiwan desserts and old-timer food. (http://news.ltn.com.tw/news/life/breakingnews/1061587)

With her cheerful character and vast creativity, Charmie is dedicated to giving you a joyful learning experience.

Shih Erh Low

Shih Erh Low

Some of us were “born to eat” but Chef Low was “born to cook”. Well, almost literally since this chef was already helping out in her family’s Yellow Light Thai Food restaurant at the tender age of 6. She developed her ability to cook extraordinary Southern Thai dishes from her Thai born mother cum chef and a grand aunt who prepared dishes for the Thai Royal Family.

Through the years, Chef Low has further surprised with and elevated the original cuisine she had learned; integrating her own blend of new creations and twists without losing her ethnic roots and the cuisine’s authenticity.

Her regional influences and strengths have taken her to food consulting and teaching assignments in Thailand, Philippines, Malaysia, and Singapore.

The range of classes varies from instructing first-timers in the kitchen to supervising whole teams of kitchen chefs. She is now adept at whipping up popular South East Asian fare ranging from spicy Thai Tom Yum to exotic Penang Laksa to the essential Char Koay Teow, but just to name a few.

Perhaps it comes with no surprise that Chef Low’s creativity, passion, and talents in the kitchen also extends to her interest and knowledge in Chinese calligraphy, literature, and music. She can often be seen conducting makeup classes and sessions too when she is not too busy in the kitchen.

Chef Low recently co-owned a Halal Thai food restaurant; was Consulting Chef for a restaurant which served Penang Cuisine and is a regular guest chef teaching at Palate Sensations.

Phay Shing Tan

Phay Shing Tan

With a postgraduate degree in Mechanical Engineering, Phay Shing’s experiments did not end when she left the lab. A stay-home mum, she continues to conduct experiments of a different kind in her home kitchen, where she bakes creative macarons, cookies, chiffon cakes, choux pastries, breads and steamed buns. A firm believer in using natural sources of food colouring wherever possible, Phay Shing’s health-conscious baking philosophy has always been to create that delicate balance between aesthetics, healthfulness, richness in flavour and level of sweetness in her bakes. People who have tried her bakes often comment on the delicious taste, level of sweetness that is less than what is sold commercially, and looks that are too cute to be eaten.

Phay Shing has written three books, Creative Baking: Macarons, Creative Baking: Macaron Basics and Creative Baking: Deco Choux Pastries. She also shares a blog, LovingCreations4U with Susanne Ng, and co-authored Creative Baking: Chiffon Cakes with her.

http://lovingcreations4u.blogspot.sg/

Justin Foo

Justin Foo

At an early age of 16, Chef Justin Foo embarked on his cooking career and never looked back. His fierce love for French Cuisine was intensified after his training at Le Cordon Bleu Culinary Arts Institute in Ottawa, Canada.

Upon returning to Singapore, he focused that passion into working with Andre Chiang, at Restaurant Par Andre – currently 5th in 2015 San Pellegrino Asia’s Best 50 Restaurants. Following that, he landed himself in a classical French Fine Dining, Le Saint Julien. 8 Years on, he was the Head Chef of Senso Ristorante and Bar as he turned the age of 24. Dabbling with Italian Cuisine, he further developed his love for cuisine and produce.

When in Singapore, he is overwhelmingly enthusiastic about sharing his passion, knowledge and techniques with cooks both professional and amateur.

Throughout the years of work, he has travelled much and discovered the vast variety of produce available in different lands. Although his first love is French Cuisine, he has influences of flavours from the Asia Pacific.

Phay Shing Tan

Phay Shing Tan

With a postgraduate degree in Mechanical Engineering, Phay Shing’s experiments did not end when she left the lab. A stay-home mum, she continues to conduct experiments of a different kind in her home kitchen, where she bakes creative macarons, cookies, chiffon cakes, choux pastries, breads and steamed buns. A firm believer in using natural sources of food colouring wherever possible, Phay Shing’s health-conscious baking philosophy has always been to create that delicate balance between aesthetics, healthfulness, richness in flavour and level of sweetness in her bakes. People who have tried her bakes often comment on the delicious taste, level of sweetness that is less than what is sold commercially, and looks that are too cute to be eaten.

Phay Shing has written three books, Creative Baking: Macarons, Creative Baking: Macaron Basics and Creative Baking: Deco Choux Pastries.

http://lovingcreations4u.blogspot.sg/