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Daniel Tay

Daniel tayok.jpg

> How long have you been working as a Pastry Chef?

I have been a Pastry Chef for ten years. I am nowadays the Pastry Chef of Baker's Inn, in Singapore, which I founded.


> Why pastry?

Pastry is part of my life, it is not like working for me.


> How did you discover the Flexipan®?

A friend in France was doing a demo. I immediately fell in love.

> Did it make your work easier ?

Yes I think it was one of the greatest invention.
I used to work with metallic moulds and pans. Finding room for storage in our small laboratories in Singapore is a big challenge.  But with Flexipan® I can easily store them in a small area.

> What Flexipan® shape do you use more often?

The Dome shape and the ones for small cakes.

> What kind of Pastry are you interested in today ? What is your speciality?

French pastry is my speciality.



Founder, director and pastry chef of the Bakerzinn pastry shop
1998


Finalist of World Gourmet Summit Awards of Excellence - 2002

Member of the Singapore team for the  World Pastry Cup in Lyon - 1997


Pastry chef of different pastry shops  (Rive gauche Pâtisserie, Les amis,...)


Various trainings in famous companies (Bellouet Conseil, Valrhona, SI Lesaffre,...)