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Food Photography and Styling Workshop (Melbourne)

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Featured Alumni

 

Richard Barthes

Bachelor of Business (International Hotel Management), Adelaide Campus, 2015

Operations Manager, Cotto SA, South Australia

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News & Press: Le Cordon Bleu Alumni in Business

Ming-Ting Chien, owner of Yummy Puff

Tuesday, 11 April 2017   (0 Comments)
Posted by: Hillaria Juliana


Ming-Ting Chien

Owner of Yummy Puff, South Yarra, Melbourne

Grand Diplôme, Sydney, 2004

Bachelor of Business (International Restaurant and Catering Management), Adelaide, 2007

Yummy Puff opened 19th Dec 2015.

Ming-Ting completed the Grand Diplôme in Sydney followed by the Restaurant Management degree in 2007 before returning to Taiwan to undertake his Military Service.

Yummy Puff Patisserie & Café: Cuisine style – Fusion of French cooking techniques with influences from Koran and Taiwan as demonstrated in the “Toasted in a Cup” (picture)  French brioche, Kimchi, Swiss cheese, pork belly with truffle oil.

Name: originated from the French Croquembouche – something Ming-Ting always loved making in his patisserie classes.  He’s dream was to bring the sweet puff pastry dessert into the savoury world.

Ming-Ting enjoys teaching – running dessert cooking classes weekly which is a great passion of his – although a little different from today, he draws on his experience gained when he was back in Taiwan running a cooking program for young men (18-20yrs) at-risk; the program provided valuable life skills and food literacy to a potentially vulnerable group. 

Ming-Ting speaks about how humbled he felt as he witnessed them gaining confidence in themselves, working as a team to development a spirit of friendship /comradery.

Ming-Ting said “the program changed their lives – open their mind to another world”, which he is immensely proud of! 

Today, he runs a very successful business with his wife Ni Ni, both cooking in the kitchen catering for the local trade along busy Chapel Street, catering for events & weddings and running patisserie cooking classes which also includes trips to the market to educate his students about the importance of fresh ingredients, which is brought back to be used in the cooking class.

Cooking becomes your life – its changes people’s live.



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