What got you first interested in pastries?
I liked being in the kitchen ever since I was young, and I went to culinary school after secondary school. That was when I made the decision to be a pastry chef.
What’s the toughest part about your job?
The working hours, and the fact that it makes it hard to spend time with my family.
If you could choose to be a type of dessert, what would you be?
I think I’d choose to be a croissant, because they’re hard to figure out, but they’re actually very nice once you understand.
Is there a type of pastry you particularly dislike making?
To be honest, I don’t really like making pastries in general (laughs). I don’t eat what I bake, so I don’t really need to like them. I usually enjoy cooking more savoury items—Western and Chinese cuisine in particular.
If you could only eat one dish for the rest of your life, what would it be?
Steamed chicken rice, with the chili sauce. It’s just the combination of the rice plus chili which makes it great.
What’s the biggest fear in your life?
Losing my mother. She’s my favourite person in life.