News

Despite being a science student and aspiring to follow my father's footsteps as an engineer, my education took an unexpected turn when I ventured into pastry-making. It was not an easy decision, especially when most people wanted to be doctors, lawyers, or engineers.  I was young at the time, and rather than follow a prescribed path, I wanted to try something different. If it didn’t work out, at least I would have no regrets.  My dad, who has always been very supportive of me, suggested that since I love to eat, why not learn how to bake? So, after my SPM exams in Malaysia (the equivalent of the O-Levels) in 2009, I took a gap year to travel around Asia to figure out my next move.  To be honest, I didn’t have a huge passion for baking at first, but I did want to get a diploma. I went to several pastry schools in Singapore to enquire, but as a foreigner then, it was not cheap to study and stay here.  In the end, I chose Shatec because it is a well-known institute, and the fees were more affordable.  After starting my diploma course in pastry and baking in 2011, I discovered a love for the art of pastries.  I enjoy creating beautiful and delicious desserts to complement a good meal.  I graduated in 2012 and started as a commis chef at French restaurant DB Bistro & Oyster Bar at Marina Bay Sands that year. It was my first time in a professional kitchen.  I was taught the importance of being curious and asking “why”. I learned this the hard way when I was reprimanded for not knowing the reasons behind my actions and just going through the motions. I also mastered the art of working quickly, as DB Bistro often faced intense rushes during festive seasons. This taught me to multitask and to stay composed even in the face of demanding chefs.  The experience prepared me for the high-pressure kitchen at Joel Robuchon Restaurant, which I joined in 2014. There, I delved into the intricacies of French cuisine. I started as a commis 1 chef before being promoted to demi chef in 2015 and later chef de partie in 2016. As all the recipes were in French, reading them became an endeavour that not only expanded my culinary repertoire but also my linguistic abilities. I was entrusted with managing desserts and the petit four trolleys, which comprised over 20 bite-sized and classic French desserts that had to be prepared before dinner service began. In 2018, I joined Tarte by Cheryl Koh, a small takeaway shop at Shaw Centre that I helped transform into an award-winning pastry haven.  I have been Tarte’s head pastry chef since January 2022.  Balancing the demands of haute cuisine with the challenges of building a brand has been both daunting and immensely rewarding.  My day starts at 7am, working in the kitchen to complete morning preparations with my team. Then, I ensure the dining area is ready for guests.  I experiment with new desserts every week — regardless of whether they are intended for public release. This commitment to innovation remains a pivotal part of my role. We also take pride in using premium ingredients. I could be working with shine muscat grapes from Korea one day and sollies figs from France the next. I believe this approach is what makes our kitchen a culinary hub. On top of that, I'm learning how to manage and make the brand profitable. I've had to delve into budgeting and balance sheets, which were unfamiliar concepts when I was just a chef.  Leading a team and earning their respect is a new skill I'm also developing. At Tarte, I must interact with guests, suppliers, and my colleagues, and this journey is teaching me the art of effective communication. As for my dad, he is very proud that I didn’t give up halfway and continued with my pastry journey. To aspiring pastry chefs, my advice is to embrace challenges, relish the joy of discovery, seek mentorship, and cultivate a love for the craft. Remember, every setback is a stepping stone to triumph. Bon Appetit! ABOUT THE WRITER: Kelly Cheah, 31, is a Penang native who became a Singapore Permanent Resident in 2017. She is head pastry chef at Tarte by Cheryl Koh, and enjoys pilates, yoga and checking out cafes and restaurants whenever she can.