Tuesday 29 December 2015

Tom Dingjan – A Pastry Chef In A 5-Star Hotel

Tom Dingjan is a qualified pastry chef, who works in one of the best hotels of Vietnam. In his ten years of career, he has worked with a variety of cakes, icings, and filings; & understands their unique characteristics as well as how they work together. He is skilled in flawlessly using the pastry bags to create decorative borders, lettering, and ornamental flourishes, like roses, leaves, shells, etc. For long-lasting, rigid decorative elements, like lifelike birds and flowers, or lacy ornamentation for a wedding or anniversary cake; he uses gum paste and royal icing.

Tom Dingjan was always fascinated by the perfect swags & rosettes which he saw in bakery-display cases, on television, & in magazines. After completing his secondary education, he took up a short-term course in bakery to learn the basics. Following this, he enrolled in a three-year program in cake decoration and completed his internship in one of the finest hotels of Paris, Italy.

Today, Tom Dingjan is known for creating remarkable cake decorations. He is often invited by cookery schools to share his pastry and cake decoration tips with students. His interaction with them isn’t merely limited to sharing tips; it also includes practical demonstration of various cake decoration techniques by him.

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