Foreword

Engineering + Culinary Arts = A cross road for me.

Yup, that's what I thought about during my second year of university at Imperial College. Hoping to run away from the numbers and head home to make that heavenly chocolate meringue topped with whipped cream and strawberries, then grated with dark chocolate, ever so lightly. Don't get me wrong, I started loving engineering in third year after working with a formula student car and four of the best groupmates I could ever have :) .

It dawned on me a year later when I realised I could do both. Well, the plan is to be an engineer hopefully after I graduate and open that bakery I've been dreaming for a long, long time.

So I applied to Le Cordon Bleu Paris, one of the leading culinary schools in the world. It took me months after staring at the same application website for me to finally take the leap. What was holding me back? The tuition fees and well, the family support.

J, my boyfriend and some great friends gave all the support I needed and my family caved in later after getting excited about all the pastries I'll be making.

So voila! I am now in Paris doing a intensive course in basic patisserie (which is 1/3 of a diploma) during my summer break with a foodie friend, M .

If there's anything I should remember for the rest of my life, this would be it. Hence, this blog. Enjoy :)