Having a Carrer as a Pastry Chef, gives me great purpose in life. As a passionate Pastry Chef Instructor, this cultivates that purpose. In Pastry, we need to transform raw ingredients into delicious awe-inspiring desserts and creative creations. Baking and Pastry come from the soul and when i was younger, I learned how to draw and create from a blank piece of paper images that have dimension and meaning.

Creating a dish for me, is the first step in the development process. Whether it's designing a plated dessert, or cake with multiple layers, deign is at the heart of creation. I still put this energy of importance into my lessons of inspiration and fundamental value. 

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For me, the primary goal of my instruction is to transform each student's confidence within the pastry kitchens so that with my guidance as a mentor, they will improve upon their skill set and in turn help each other improve by sharing good practice. 

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In my AOS classes I like to teach in a demonstration setting, and the students will repeat the process in steps as shown. This will lead them to the final pastry dish or presentation meeting the course objectives. The theory of all topics is presented, correlated to the topic and setting the stage for the products to follow.

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For the Bachelor's cohort course delivery, I focus more on media content as header. Demonstrations are carried out, but I spend less time on basic topics and more on key up to date techniques. Their final project work is really impressive as I only guide them and help with recipes and tweaking taste. More emphasis is on their web site build which not only is a tool for employment but also quite interactive this modern world.