How is cooking pastry different from savory food?
It’s certainty and sureness. Pastry is about applying theory. There is not so much you can change. It’s so different. For me, the hot kitchen is full of enthusiasm while the cold kitchen, pastry, is art.

What’s a tip for wannabe pastry chefs?
Passion. If you do it without passion, you will get bored, get tired and finally quit. Responsibility is also crucial when it comes to opening your own shop because every detail does matter, for example, cleanliness. If your equipment is not clean, your product cannot last long. After I opened Sweet It Is, I realized that it’s harder than I thought. I have staff I have to take care of and I have customers that I have to service with heart; but after seeing people loving my desserts, it makes me happy.

What’s the easiest dessert? And the hardest?
Nothing is easy and nothing is hard. What matters the most is training. I think it’s a waste of money if you take the course and then just never practice what you’ve learned. Pastry requires time and attention to detail and courses really give you techniques that you cannot find in the books. But after that, skill comes from your hands.

Essentials:

Burberry. G/F, Gaysorn Shopping Centre, 999 Ploenchit Rd., 02-656-1389. BTS Chidlom
Native. 1/F Shoe Café, Paradise Park, 61 Srinakarin Rd., 02-787-1000
Swims. 1/F The Emporium, Sukhumvit Soi 24 Sukhumvit Rd.,
02-610-7923. BTS Phrom Phong
Vivienne Westwood. 1/F, Zen Department Store, 999/1 Rama 1 Rd., 02-100-9999