Hello! I'm Julie :) A little about myself... I spent much of my childhood helping my Nonya grandmother make Nonya pastries for sale. I also used to help her cook for our large family events on weekends. My cooking and baking styles are greatly influenced by my grandma who relies mainly on fresh ingredients and heritage recipes. I'm also passionate about experimenting with more efficient ways to cook traditional dishes - so I often fuse different baking techniques to churn out new recipes. Besides completing my Diploma in Cake-Baking, I've also taken up courses in Advanced Bread Making, Petits Fours and Cake Decoration. Most recently, I attended a Macaron Pastry Workshop in Bangkok under the mentorship of Chef Eric Perez, who is a huge inspiration. For over a decade, I've been giving lessons in baking and cooking on a freelance basis at Julie's Baking Lab. As a creative soul, I hold bakery classes themed around pastries and produces in different regions and styles. I also contribute recipes periodically to the Chinese newspaper, Lianhe Zaobao, under the Da Jia Chu Fang column for the Chinese readers. I'm so excited to teach you: let's whip up amazing dishes together!