Aside from creating a menu, I can help with the delivery of the dishes by your cooks. By training cooks up front, but also during service, I get a sense of their qualities. I support them in how to work, how to be efficient and I give feedback regarding the means available to the team.

 

I have trained chefs from Bruges to Tokyo and in each occasion I love to see the team grow. Enriched by new dishes, tips and suggestions, they improve within days. When I have focused more on the process of cooking and less on creation, it struck me how quickly teams can prosper when enlightened by someone who knows the ropes.

Judging Masterchef The Netherlands 2015
Judging Masterchef The Netherlands 2015
Teamwork while plating the Light Mojito foam and textures of berries dessert during the promotion@Graze Hilton KL
Teamwork while plating the Light Mojito foam and textures of berries dessert during the promotion@Graze Hilton KL
In the past few years I’ve trained pastry chefs all over the world: Hong Kong, Manilla, Singapore, Phnom Penh, Jakarta, Bali, Sydney, Brisbane, Melbourne, Cairns, Taipei, Barcelona, Stockholm, Kuala Lumpur, Shanghai, Bejijng, Chengdu, Bruges, Wageningen, Tokyo, Dubai, Mumbai, Mexico City, Franschhoek
In the past few years I’ve trained pastry chefs all over the world: Hong Kong, Manilla, Singapore, Phnom Penh, Jakarta, Bali, Sydney, Brisbane, Melbourne, Cairns, Taipei, Barcelona, Stockholm, Kuala Lumpur, Shanghai, Bejijng, Chengdu, Bruges, Wageningen, Tokyo, Dubai, Mumbai, Mexico City, Franschhoek

The valuable experiences I’ve gained in Belgium, France, London and Hong Kong and have shaped me and my style. Through working with my own heroes I know how these experiences can inspire discovery. This resulted in my own vision of what sweetness  entails and how tastes stay with you forever as a memory. If you’re looking for an engaging influencer, please get in touch.