| James Kon |
“OPEN your mind to challenges and don’t limit your creativity,” were some of the inspiring words from Lu Han Chih, a master chef at Taiwan’s Bake Culture, who was recently in Brunei to pass his baking skills to the team of pastry cooks at the local branch.
On the team of seven, which included two Bruneians, Lu said, “They are eager and really worked hard to learn. I am happy and impressed with their commitment.”
He added, “All this is possible thanks to the support of the owners of Bake Culture, who are constantly investing in the franchise’s quality of products and services.”
According to Lu, the main difference between a good and an exceptional baker is their efficiency with the ingredients used.
“For instance, in cake-baking, bakers are usually left with a lot of surplus egg,” he said. “Instead of disposing it, we taught the bakers new methods of utilising leftover ingredients.”
Besides that key lesson, Lu also imparted some new baking techniques which helped to lend a crispier edge to existing favourites at the franchise, as well as introducing new products to the local baking team.
Chef Lu imparting his baking skills to the team of Bake Culture.
Some of the newest creation from Chef Lu and his team of bakers. – PHOTOS: JAMES KON
Chef Lu Han Chih with his team of bakers.
Fans of Bake Culture can expect new treats in the month ahead. “We believe in constantly upgrading our bakers’ skills, and we often send them overseas for further training so that they can give our customers the best,” said Wu Chun, the Managing Director of Bake Culture.
After only three days in Brunei, Lu managed to come up with eight new varieties of pastries, which are soon to be introduced to the local market.
Forty-year-old Lu Han Chih is also a professor of baking at MKC Polytechnic in Taiwan, and has won numerous awards in his career as a specialist in European bread. He was in Brunei this year when TVBS Asia featured the local Bake Culture in the popular variety programme, ‘Super Taste’.
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