Chef Patrick Pang

Chef Patrick is a veteran in the area of cakes, bread and pastries. He was a pasty chef in the hotel industry for over 15 years with RedMan, he is the leading demonstration and training instructor for South East Asia. Chef Patrick has been with Phoon Huat for over 20 years and continues to impart his wealth of knowledge and love for  the trade to his students at RedMan Baking Studios. Find his classes at both RedMan Baking Studio at Sims Lane and Serangoon. 

      

Chef Marcus Lem 

Chef Marcus is a veteran in the food and beverage industry, with 38 years of experience.  Marcus brings a wealth of knowledge and experience, in research development work of new ideas for many chain stores in Singapore, 5- Stars hotels, pastry kitchen setup and operations in Singapore, Myanmar and Vietnam. Marcus continues to develop recipes mainly on gluten free and recipes with dietary restriction for health and wellness products. He has also taken part in many competitions and contributed to the success of Record Breaking Feast in making Singapore’s Largest Pizza. Marcus joins us to helm the RedMan Baking Studio at our new flagship store at The Star Vista. Marcus is full of tips and tricks you can find nowhere else.

WMI Mong 

She has been teaching cake decoration and conducting culinary classes for the past 10 years in various establishment like Phoon Huat, Miele and community centres. Some of her featured works include a cake commissioned by St Vincent De Paul's church for its 120th anniversary, which appeared on the front page of the Straits Times. She has also been feature in Channel 8 "处处有艺术". Chef Mong discovered her passion in cakes and pastries while living in Hong Kong. She advanced her passion and skills by attending the Wilton Masters Course in United States and became a Wilton Method Instructor achieving the milestone of having taught 250 students. She also under went more technical training in UK with Squires Kitchen, PME and Le Cordon Bleu. Being very much a foodie and a mother to a voracious family of five, Chef Mong continuously strives to hone her culinary skills, most of which to placate the taste buds of her discerning daughters and fastidious husband.

    WMI Chermaine Wong 

Art and craft fascinates me and I have a special weakness for sweet confections. I dabbled with baking and cake decoration in between my day job but it was not until my niece asked me to bake her birthday cake that I realised where my passion lies. Was it satisfying and fun to bake and decorate a cake for someone you care about? Yes. And was it horrifying to watch a creation you spend hours lavishing upon being demolished by a mob? Yes. But it was so gratifying I swore I would do it all over again in a heartbeat. I realised then that my passion was just this and this led me to self improvement courses such as Planet Cakes in Sydney, Australia in 2011, Squires Kitchen in 2013 and I am proud to be a certified Wilton Method Instructor as well as a PME instructor.

    Chef Mei Xuan

A devoted foodie, Mei Xuan loves to explore wide arrays of cuisine and pastries. Since young, the kitchen has been her playground and is as familiar to her as an old friend. Her interest led her to enrol in At-Sunrice Global Chef Academy’s Diploma in Pastry and Bakery Arts course in 2012. She honed her skills and experience through working at the vibrant local F&B industry. She has also attended much training and workshops both locally and abroad which has greatly enhanced her skills and broadened her mind.

 

 

 

    WMI Sandy Goh

An avid baker since young, Sandy has never failed to fulfil her own cravings for cakes and pastries ever since. Throughout the years, she has attended various courses and workshops both locally and abroad to develop new styles and ideas to her baking and cake decorating passion. Her creations are widely loved by her family members, friends and many more.

Sandy was trained as a Wilton Method Instructor since 2007. She teaches Wilton Courses at various authorized centers and conducts baking and cake decorating workshops as well.

    Chef Julie Yee

Julie spent much of her childhood helping her Nonya grandmother make Nonya pastries for sale and also cooking for her big family on weekends. Her cooking and baking styles are greatly influenced by her grandmother, who relies mainly on fresh ingredients and heritage recipes. Passionate in experimenting with more efficient ways to cook traditional dishes, Julie also enjoys fusing different baking techniques to churn out new recipes.

After completing her Diploma in Cake-Baking, Julie did not rest on her laurels and continuously strive to improve her skills by taking up courses such as Advanced Bread Making, Petits Fours and Cake Decoration. Her most recent course was at the Macaron Pastry Training Center in Bangkok under the mentorship of Chef Eric Perez, whom she credits as a huge inspiration. Besides widening her baking horizons in Modern French Baking and Chocolate Confectioneries, Chef Eric’s lifelong devotion and creativity in baking have left a deep impression on her.

For over a decade, Julie has been giving lessons in baking and cooking on a freelance basis at Julie’s Baking Lab. As a creative soul, Julie has been holding bakery classes themed around pastries and produces in different regions and styles. She contributes recipes periodically to Lianhe Zaobao under Da Jia Chu Fang column for the Chinese readers.