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Pastry chef Maxine Ngooi has an impressive culinary resume: she cut her teeth at renowned restaurants Les Amis and Joël Robuchon Restaurant and now works at Vianney Massot Restaurant, a newly-minted Michelin-starred establishment.
But you might be even more impressed to find out that she started out without formal culinary training.
“I was always interested in baking and often joined my mum in the kitchen. However, I never took it seriously until I went to study for a degree in commerce in Australia, where I was introduced to a variety of quality ingredients,” says the 28-year-old.
“I started to purchase cookbooks and look for recipes. And by the time I graduated, I was convinced baking is where my passion lies and was very keen to get into the industry.”
Given her lack of formal experience, however, breaking into it was no walk in the park. Many doors were slammed in her face before she was presented with an opportunity.
SHE STRUGGLED A LOT IN THE CUT-THROAT CULINARY INDUSTRY
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