Head Chef Loretta Liu focuses on teaching the fundamentals of fine patisserie baking
“I am a Michelin trained Chef and have worked as a Chef since I was 15 years old. I am very old-school trained, as I’ve done promotions for Chef Pierre Gagnaire, Frederic Bau , Alain Ducasse, Joel Robuchon, Gordon Ramsay and Raymond Blanc. My last full-time kitchen role was at the fabulous Raymond Blanc’s Le Manoir Aux Quat’ Saisons. I have since taught in Jean Christophe Novelli’s and Raymond Blanc’s cookery school.
I love food and I love cooking. And most importantly, I love science. Cooking is a science, learning, experimenting, discovering how all the flavours, molecules of each food change when it meeting other ingredients and when it undergoes temperature change. There is so much to learn about food, in our class. I will teach my students the science of cooking and baking. Only by understanding the science behind food, can one improve on their own.
My advice to my students: Practice makes perfect, mistakes are good as it develops your instinct. The more mistakes you make, the better you get when you learn from mistakes. Don’t be unsettled when things do not go well initially, it is part and parcel of life and learning. Learn from it, move on and make a new, better batch. One can be born with 10% basic talent, the rest is hardwork, and dedication. Without a natural talent, you can still be a good Chef!
I look forward to seeing you at my cookery class.
Just a quick warning, I am very firm in my lesson but gentle. I am not very hyper friendly as after working under so many French/English Michelin Chefs, manners is not one I have picked up. I can come across as being abrupt but I like to stress it is due to my background and Chef in the kitchen, particularly Chinese kitchens, are taught to work hard but not taught to smile. We undergo very hard training about 18hrs a day. Every mistakes ends up in the bin along with cursing and swearing. I get mould into a Ninja Chef. In my forties now, I left my swearing aside but the same dedication and love for food and teaching reminds.I want all my students to leave my kitchen feeling confident they have learn the basic science behind cooking and baking! ”
Thank you very much, Bow Bow.
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