Pastry Chef Amber Seah graduated from National University of Singapore Business school and had a few years of marketing experience under her belt before deciding to change her career as a pastry chef. She began her formal training with Le Cordon Bleu Japan - Tokyo working with award winning Master Chefs from Japan and France to achieve impeccable skills in french pastry. She took great pains to learn from masters around the world, such as GGcakraft from Korea and Maggie Austin from US.
Upon her return to Singapore, she started an internship with one of Singapore's most influential 5-star hotel. During her stint she worked with award winning chocolate masters and competition chefs. She perfected her skills in french pastry, Korean buttercream and fondant cakes. She also had the opportunity to participate in Philippines Culinary Cup - plated dessert category. Chef Amber is insistent in not using artificial flavouring in her creations, opting for a less sweet and healthier option for her pastries, she is also experienced in creating customised cake flavours for your special occasion.
Follow @yumepatisserie at Instagram and let her magical creations be part of your celebration today.