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Chef Interviews
Jin Patisserie is a dessert lover’s nirvana. Executive Chef Kristy Choo combines a passion for sweet decadence with an artistic flair, to create gorgeous cakes and chocolates that are almost too beautiful to eat. Almost.
Born in Singapore, award-winning chocolatier Choo was a flight attendant before becoming a chef–an experience that nurtured a passion for international cuisine.
ASTV: Describe your journey from flight attendant to chef.
KC: It was a tough decision as I took a significant pay cut. Working in the kitchen is also a tough job for female and it certainly is not as glamorous as being a flight attendant.
ASTV: What’s your cultural background, and how does that (and your family) influence your food?
KC: Having been born into a Chinese family in Singapore, I feel that it was a great advantage for me having been surrounded by all kinds of food in our culture like Malay, Indian, Nonya, Singaporean, Chinese, Thai etc. plus both of my parents are amazing cooks and my mom actually used to run her own food store in Singapore.
ASTV: Why did you choose pastry?
KC: Working with pastry allows me to be extremely creative, playful and it is a never ending learning process. I love that there are no limitations!
ASTV: Your pastries showcase a talent for both art and architecture. Do you have any particular aesthetic influences? Particular artists?
KC: I love modern architecture, I absolutely love it ! Yes, it does influence me in a certain way. Sometimes I find myself being inspired by looking at modern furniture designs or buildings.
ASTV: What is your process for creating a new dessert?
KC: I imagine combining certain ingredients together and try to imagine whether or not they would go good together. Then after i have decided, I will do a tasting myself to find out if the combinations actually work.
ASTV: How do you celebrate Valentine’s Day?
KC: Working like crazy and finding the time to have a simple dinner with my husband.
ASTV: What’s your fantasy Valentine’s meal?
Having a nice relaxing dinner right on the water with the glass floor that you can see through. I enjoy listening to the ocean and love smell of the sea.
ASTV: Do you have a favorite dessert?
KC: Anything with bittersweet chocolate, passionfruit , mango and mascapone.
ASTV: What baking/pastry tips can you offer our readers?
KC: Patience is key!
ASTV: Tell me about the Asian tea garden that’s at your restaurant. Why did you decide to incorporate it? Who designed it?
KC: I want the customers to feel that they are in a different world when they come into the garden and to feel comfortable with the ambience.
Born in Singapore, award-winning chocolatier Choo was a flight attendant before becoming a chef–an experience that nurtured a passion for international cuisine.
ASTV: Describe your journey from flight attendant to chef.
KC: It was a tough decision as I took a significant pay cut. Working in the kitchen is also a tough job for female and it certainly is not as glamorous as being a flight attendant.
ASTV: What’s your cultural background, and how does that (and your family) influence your food?
KC: Having been born into a Chinese family in Singapore, I feel that it was a great advantage for me having been surrounded by all kinds of food in our culture like Malay, Indian, Nonya, Singaporean, Chinese, Thai etc. plus both of my parents are amazing cooks and my mom actually used to run her own food store in Singapore.
ASTV: Why did you choose pastry?
KC: Working with pastry allows me to be extremely creative, playful and it is a never ending learning process. I love that there are no limitations!
ASTV: Your pastries showcase a talent for both art and architecture. Do you have any particular aesthetic influences? Particular artists?
KC: I love modern architecture, I absolutely love it ! Yes, it does influence me in a certain way. Sometimes I find myself being inspired by looking at modern furniture designs or buildings.
ASTV: What is your process for creating a new dessert?
KC: I imagine combining certain ingredients together and try to imagine whether or not they would go good together. Then after i have decided, I will do a tasting myself to find out if the combinations actually work.
ASTV: How do you celebrate Valentine’s Day?
KC: Working like crazy and finding the time to have a simple dinner with my husband.
ASTV: What’s your fantasy Valentine’s meal?
Having a nice relaxing dinner right on the water with the glass floor that you can see through. I enjoy listening to the ocean and love smell of the sea.
ASTV: Do you have a favorite dessert?
KC: Anything with bittersweet chocolate, passionfruit , mango and mascapone.
ASTV: What baking/pastry tips can you offer our readers?
KC: Patience is key!
ASTV: Tell me about the Asian tea garden that’s at your restaurant. Why did you decide to incorporate it? Who designed it?
KC: I want the customers to feel that they are in a different world when they come into the garden and to feel comfortable with the ambience.