1. Why did you start a blog to showcase baking and pastry, photography and travel?

I started blogging to document my pastry work, and this is how I began my hobby as an amateur photographer. Sharing my experiences about photography and travel adds more personality to my blog.

2. How passionate are you about baking, photography and travel?

Since I was a kid, I always liked art. I should have studied Culinary Arts or Photography instead of Accounting. While I was living in the Caribbean, I realized that baking was what I wanted to do. I appreciated the art behind baking and I felt passionate about it. I wanted to research, explore and learn more about it, so I went to the California Culinary Academy. I truly enjoyed my experience there. It's the same way with photography and travel.

3. Baking and Pastry Arts are new concepts for many people. Please explain what they entail.

There are three basic programs for baking and pastry art: the Associate degree program, Bachelor's degree program and Certificate program.

The Associate degree program takes two years to complete and entails the basics like knife skills, nutrition, kitchen procedures, presentation, and fundamental baking skills through hands-on teaching. This program prepares students to become a professional baker, decorator or pastry chef.

The Bachelor's degree program is a combination of theory and hands-on learning, focusing more on management level training.

The Certificate program is a basic education for entry-level work with more hands-on kitchen classes, typically taking 10 to 32 weeks to complete.

4. How do you come up with baking and pastry recipes? Do you experiment, or focus on a framework?

Normally, my recipes are based on seasonality. I'll choose the main ingredient that I want to work with first, and then start working with other flavor pairings. I tend to like the combination of classic and modern, so some of my recipes use a molecular gastronomy technique. To be creative, I think it's important to experiment with new techniques and work outside of the box.

5. Out of all the baking and pastry recipes you have showcased, which one is your favorite?

Definitely anything about chocolate.

6. What is your family's response to your baking and pastry foods?

My family in Thailand was very surprised when I told them that I wanted to be a chef since I rarely cooked or baked at home. However, they were also excited because now I can teach them how to bake. Changing careers from an Accountant to a Professional Baker is something unexpected for me, but I'm really happy about it. I have to give all the credit to my husband who always supports me.

7. What does the future hold for your passions and your blog?

Keep blogging. Keep exploring the world through the lens. Experiment with different forms of creativity and maybe start teaching baking and pastry. Never settle. Keep my passion going!