Hello I'm Sharon, a professional pastry chef with a deep love for creating Asian-inspired desserts. Raised in Taiwan, I've been immersed in its rich culinary culture since childhood, which has shaped my culinary path. Join me in a sweet journey to discover the flavors of Asia.
My Story
My family has no tradition of baking. Flour was a rare sight in our pantry, and sugar was reserved solely for Mom's sweet red bean soup, or other Tong Sui (糖水 or 甜湯). Yet, our love for sweets was undeniable. Sharing a scoop of taro ice cream and a scoop lychee sorbet after dinner was one of my cherished family memories.
My baking journey began unexpectedly with chocolate scones made out of a box of pancake mix. Why pancake mix? Mom had never made pancakes, but I wouldn't know what to do with the leftover flour and baking powder, so I googled the easiest scone recipe that required the least ingredients. Little did I know that this seemingly insignificant choice would mark the start of my lifelong passion. Sometimes, the most unexpected experiences can lead to new passions, new life.
Do What I Love
I wasn't born a talented baker, and I started late compared to many seasoned chefs. Malcolm Gladwell said “10,000 hours is the magic number of greatness.” (from Outliers). By the time I turned 22, my baking experience was not even closed to 3000 hours. I realized that working part-time at a cafe and baking on weekends wouldn't suffice to fulfill my passion. I had been a self-taught home baker until 2018, the day I attended the orientation of culinary school, Le Cordon Bleu Tokyo. After graduation, I was fortunate to stay and work for Le Cordon Bleu. In 2019, I arrived in New York, quickly found a job as a pastry cook in one of the most well-known bakeries in the city. Working my life out through the whole pandemic somehow. I persevered, and today after over 10,000 hours of cooking, I proudly bear the title of a pastry chef.
Rolling cookie doughs, crafting cheesecake, testing recipes every day, do what I love and love what I do.
