Just like the CIA which is the best in the U.S.; I'm also making my patisserie best!! This is a fine patisserie coming from a lofty dream and ideal of a pastry chef from CIA- The Culinary Institute of America. During about 2 years acaemic and practical learning and 5 months extership, she learned a lot, from mopping the floor, cleaning the whole kitchen to making the brilliant desserts. Food safe
ty class taught her making food for people is what a important and careful thing. In design class, she used her imagination for her menu design and store concept. In gastronomy class, the first time she found that there's a kind of "FOOD history," and it's interesting. Product knowledge class taught her understanding ingredients is also one of the important job of a chef; a lot of fruits or vegetables the professor introduced never seen in her whole life. She even had a restaurant law class. What a consummate culinary school!! That's the reason she chose the best school. Now she came back to this land-Taiwan, full of gastronomes. She is challenging herself to create the best, healthiest, and super delicious desserts, sweets and baked goodies for people. The best quality comes from using the best ingredients, no other ways. The wonderful flavor creating from the freshest and high level ingredients cannot be imitated easily. She pursues the real nature flavor only coming from the ingredient itself, never use any preservatives and additives. Putting more cost on the ingredients and the most effort on her business!!
