Chef Mimi Wahadi currently helms the kitchen at BAKING INDUSTRY TRAINING COLLEGE (Tai Seng) as a Senior Chef instructor which specialized in WSQ courses. She improvised and create recipes which includes both Culinary and Pastry courses. She mentor, coach and guide in house Chef in training.
She inspired to impart her skill and knowledge and teaching ability to inspire future chef.
She used to helm the Pastry Team of 1-Rochester Group, providing creative directions for all desserts and pastries served at the group’s multi- awarded establishments, One Rochester and 1-TwentySix; and also at the renowned patisserie, 1-Caramel. Her ingenious creations at 1-Caramel, notably received many rave reviews from clients and the media alike.
Chef Mimi found her passion for bakery & dessert-making early in her schooling years. Determined to pursue her passion and perfect the craft after achieving a Diploma in Pastry & Baking at SHATEC, she went on to intern with some of the world’s most celebrated culinary legends, including Chef Tetsuya Wakuda at his renowned Sydney’s Tetsuya restaurant; with Chef Paul Bocuse at L’Auberge Du Pont de Collonges, in Lyon, France; and Chef Tom Aikens in London.
Back in Singapore in 2001, she quickly worked and climbed up the culinary ranks among noted dining establishments including Au Jardin Les Amis, Riciotti Pastry & Deli, and One15 Marina Club.
Chef Mimi spends her free time surfing the net & reading pastry books for recipes, often improvising these for new tantalizing creations. She also loves to travel to find new inspirations.