She can spend her days and nights baking wedding cakes for both of her sisters’ weddings. She even hand-carried 3-tier cakes from Hong Kong to Phuket, because she wants her siblings’ weddings to be perfect.
Meet Maggie Lim, a qualified pastry chef graduated from prestigious Le Cordon Bleu school in Sydney, Australia. Before becoming a qualified pastry chef, she has been working as a cake artist for the past 20 years. Even after obtaining her qualifications, Maggie enjoys cooking exclusively for her friends and family. We were very privileged to taste her desserts while she shared her passion in baking with us.
"My name is Maggie, I'm a trained pastry chef and a cake artist. Actually I am self-taught, I have been cooking since I was eight. I learn my cooking basically from my mom then I went to Le Cordon Bleu in Sydney to be a qualified pastry chef.
I prefer pastry because it is a science, it is like chemistry; very small changes would make or break your pastry. Pastry is always the striving for perfection. I don't really like to eat sweet things but I love making it. The satisfaction is seeing other people eat my pastry. I dont eat my desserts I only taste one bite but I eat pastry made by other chefs.
I relate to the watch because everyone likes something unique. A lot of watches all come out the same but for MYKU because of the stone, every one of the face has a different design. It is uniform and yet different, kind of like my pastry, all of it has to be uniform and yet each and every time when I make it, it is different."
