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The Magic of Sweetness - Jack CHUA
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Jack CHUA emigrated to New York City with his family when he was young. Later, he entered The Culinary Institute of America (CIA) and studied Baking and Pastry Arts. After graduation, he worked in some of the most prestigious restaurants in New York and Beijing. Upon returning to Hong Kong, Jack has developed recipes for many food brands and frequently appeared as guest host in cooking shows.
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Gifted with a pair of magic hands, Jack has created a number of delicacies, all in the form of cakes and pastries.
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Jack said, “I have learned to appreciate cultural diversity of food, which enriched my creativity to try out new combinations of food. I also learnt to make the best use of locally produced ingredients. When I was in Beijing, we once ran out of almonds when making a dessert; to improvise, the chef used bitter apricot kernel instead, which a kind of Chinese herbs. It turned out great!” |
Extract from CookSmart, Issue 16 |
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