Hi, I’m Yin. Welcome to Kitchen Nonsense.
I went to Australia to earn a degree in mass communication. Instead, I learned to communicate with food. When my course mate was looking for reference in the library, I was busy experimenting ‘top rated’ recipes I found from the internet.
This half-hearted attitude towards media certainly didn’t land me in CNN. I tried fitting myself in standard office booth, but realize that I was always waiting for a breakthrough of aroma from lunch boxes.
With a wish to provide better food options, I quit my job and run Nangka Café in Shanghai. It was not easy indeed, especially to deal with the officers. I had to close the Café but the door to be a chef was opened and Le Cordon Bleu led me to the world of professional kitchen. Currently, I am running my own artisan cake shop, Pastry Union.
I love being in the kitchen. If you wonder what’s happening in the kitchen in hotels and restaurants, stay tuned to Kitchen Nonsense. I would like to share with you stories of chefs, recipes that I enjoy, book that I read…just about anything on food.
9 comments
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February 12, 2010 at 6:13 am
Donalyn
Hi there – I’m stopping by to invite you to check out a new food photographt submission site called DessertStalking.com. We are dedicated to the sweeter side of life! Hope you will stop by and give us a try – Donalyn
March 5, 2010 at 4:53 am
David
Hi Yin,
I read in a post that you’re a Le Cordon Bleu graduate. How impressive!
Which school did you attend? I’ve just been accepted into LCB London for a Grand Diplome in March 2011 and am super excited about it.
I’m a career changer hoping to break into the culinary industry. I hope I’ll be a step closer to realising my dream by enrolling myself at a prestigious culinary school. Just to have some feel of a career path post-LCB, what have you been doing since graduation?
Your kind input would be very much appreciated. Thanks in advance.
David Lee
March 8, 2010 at 9:22 am
yin
Congratulations on your decision for career change.
I went to the same school as you. From my experience working in five star hotel and fine dining restaurants both locally and abroad, although there is a lot more to learn through working in the industry, LCB indeed gave me a good foundation.
August 16, 2010 at 6:51 pm
uioae
This is a very impressive food blog… I love the simplicity (I have only read about two or three blogs so far).
August 16, 2010 at 8:49 pm
yin
Thanks uioae. Stay tuned for more kitchen stories.
August 17, 2010 at 6:06 am
wordsfromawoman
I stumbled on this blog and like its simplicity. If you had to select one cuisine, which one would it be (French, Italian, Japanese, Chinese, other)?
http://www.wordsfromawoman.wordpress.com
August 17, 2010 at 9:57 am
yin
My oh my, this is a tough one. Can I select home cuisine? Whole-heartedly prepared home cuisine never fails to comfort me.
August 17, 2010 at 8:31 pm
Sharmi
Hello Yin,
You have a delicious blog here. Though I’m not much of a foodie, I’m married to one. He loves food, almost every aspect of it. And my husband writes a nice blog on it too.
I’m a sucker for old films. And I write a blog on them.
I’ve enjoyed your posts thoroughly and will keep myself posted about your writeups. They are simply delectable 🙂
August 17, 2010 at 8:42 pm
yin
thanks sharmi. emmm…nice food, good film…great life.