Julie spent much of her childhood helping her Nonya grandmother make Nonya pastries for sale and also cooking for her big family on weekends. Her cooking and baking styles are greatly influenced by her grandmother, who relies mainly on fresh ingredients and heritage recipes. Passionate in experimenting with more efficient ways to cook traditional dishes, Julie also enjoys fusing different baking techniques to churn out new recipes.
After completing her Diploma in Cake-Baking, Julie did not rest on her laurels and continuously strive to improve her skills by taking up courses such as Advanced Bread Making, Petits Fours and Cake Decoration. Her most recent course was at the Macaron Pastry Training Center in Bangkok under the mentorship of Chef Eric Perez, whom she credits as a huge inspiration. Besides widening her baking horizons in Modern French Baking and Chocolate Confectioneries, Chef Eric’s lifelong devotion and creativity in baking have left a deep impression on her.
For over a decade, Julie has been giving lessons in baking and cooking on a freelance basis at Julie’s Baking Lab. As a creative soul, Julie has been holding bakery classes themed around pastries and produces in different regions and styles. She contributes recipes periodically to Lianhe Zaobao under Da Jia Chu Fang column for the Chinese readers.