Our Chefs

Chef Judy Koh (Baking,Asian Cuisine and culture,Healthy Baking and Cooking)

Chef Judy Koh holds a Diploma in Hotel Cakes, Breads and Pastries (Singapore), European Cakes and Pastries (Culinary Institute of America), Entremets (Cakes and Pastries) in Leonotre and Bellouet Conseil, France. She also holds a Diploma in Baking Science and Technology, (US Wheat Associates and American Baking Institute of Baking), Steamed and Fried Products, Frozen Dough (US Wheat Associates). She has worked in Hotel Otani (Singapore), Novotel Hotel (Thailand).

Chef Judy is the Managing Director of Creative Culinaire, a cooking and baking School and Caffe Pralet ,a cafe which features not only her cakes,pastries, breads and creations, but also Western and local food.She has also been featured very frequently in famous food magazines, local press, radio and television and is also a food writer for many magazines such as Wine and Dine, Gourmet Living, Pastry Art and Design, Appetite, CuisineAsia .She has also been a judge for TV culinary events, and publications such as Simply Dining and Wine and Dine,She has also participated in major events such as in the Pastry and Baking exhibitions in Lyon, France , Food and Hotel Asia, Singapore ,among  others. More recently, she was invited to particpate in the Singapore Food Festival, where she taught local dishes and shared the Singapore Food culture with the public and tourists .

Known for her clear, detailed and dedicated teaching, Chef Judy is a very popular instructor among her students.And she has been a consultant to her students , as well as to food companies such as Hara Tim Sum,Liquid Kitchen, Singapore,HUB Supermarket,Canberra.Chef Judy Koh has also also served as consultant and trainer for Nayati and Gourmet House, Indonesia. She is a member of Women Chefs and Restaurateurs, International Association of Culinary Professionals, Singapore Bakery and Confectionery Trade Association, Member of Singapore Chef's Association and The Restaurant Association of Singapore

Chef Hafizh

The late French Master Baker, Raymond Calvel, once described artisan bakers having hands of steel wearing velvet gloves. Artisan baking is back-breaking but the gentle and conscious approach of the baker ensures his continued but sometimes overlooked contribution to the community. Immerse yourself in the craft of handling bread doughs using Old World and European traditions with Chef Hafizh.

Back in 2001, without any direction and fresh from National Service, Chef Hafizh borrowed some bread-baking books from the library and decided to give baking a shot. He started off as a baker apprentice at an Australian bakery-café franchise called Banjo’s and at the same time enrolled himself in basic baking courses at B.I.T.C .

Seeing how the literature was at odds with what were practiced in the bakery (cutting corners on fermentation), he took up some Artisan Baking classes at the San Francisco Baking Institute, hoping to straighten his thoughts out. Re-energised his experiences in the States, he moved on to Simply Bread where he felt the production processes are somewhat similar to what he had learnt.

He went on further to Hotel Intercontinental Singapore to expose himself to the world of cakes and pastries and at the same time, harboured thoughts of having a formal baking education. In 2006, he completed the Diplome de Boulanger from the French Culinary Institute, New York. Returning back to Singapore, he continued at Corduroy & Finch to carry on his craft. The call of teaching from SHATEC proved irresistible and it was there where he forged a special bond with his students who later become his closest friends.

His last position was at Ben & Jerry’s Dempsey Hill outlet where he worked the grave-yard shifts producing breads for the retail front as well as supporting the outlet’s sandwich counter. He finally met his mentor and the major influence in his baking philosophy, Jeffrey Hammelman, at King Arthur Flour Company,Vermont in 2008.

Our Other Chefs

	Chef Liu At the age of 17, Chef Liu studied at the culinary department of Guangxi Agricultural Broadcast School, Guilin Branch for 2 years, where he completed all the courses and passed all the examinations with flying colours. After that, he went on to work at Guilin Xiangjiang Hotel where he was awarded the “Excellent Worker” award as pastry chef. Chef Liu majors in bakery science, cake decoration, and the techniques of cake, bread and pastry making. Since 2007, he has been working in Creative Culinaire The School and Café Pralet by Creative Culinaire The School as chief baker and assistant to Chef Judy Koh in the teaching department. He was also involved in the creation of Singapore’s largest cake to date, alongside Chef Judy and her team. Chef Liu is popular with the students because of his sense of humour, clarity of presentation, and especially his dedication to his craft and his willingness to share his knowledge with the students.
	Chef Yeo Poh Soon (Chinese Tim Sum) Blessed with a gregarious, lively and friendly nature, Chef Soon has worked at top Tim Sum restaurants such as Tung Lok Restaurant, Jade Palace, Crystal Jade, Spring Court over a period of 20 years. His lessons are peppered with infectious laughter while at the same time, students pick up useful tips on the art of making Tim Sum. He is adept at making Hong Kong and northern and southern Tim Sum from China. Fried, steamed and baked tim sums are his forte.
	Chef Michael Koh Chef Michael Koh has done extensive work with both American ice-cream and Italian gelato, having done both formal courses and worked with ice-cream makers from US and Italy. In a recent renowned US course in Pennsylvania, Michael graduated among the top 10percent of class and went on working in creameries there and in Manhattan. Michael has also helped with the set-up of local gelatorias in Singapore.
	Cecilia Hough Cecilia has been working in the hospitality education industry for the past three year, but has decided to give up her office cum lecturing job in order to pursue her passion for all things culinary.   She has been involved in training delivery for more than 6 years and has a special interest in culinary and food and beverage training.  She is now an entrepreneur who delivers training to foodies of all ages. Cecilia’s passion for the food and beverage industry was ignited when she first started to work at a catering company during weekends and school holidays when she was in secondary school.  At 15 years of age she found herself dishing out advice to the Catering Manager and decided that she can do this for a career (dishing out advice, that is).  Cecilia received 3 years of formal culinary training as part of her Hotel Management Study programme.  Thereafter, she gained practical experience working in the kitchen of the very busy Holiday Inn Johannesburg International Airport, where ‘working under pressure’ took on new meaning.    She moved to Cape Town where she worked at a very quaint Lanzerac Manor in the heart of the South African winelands.  Here the emphasis was on everything fine – fine food, fine wine, fine service and fine settings.  As the culinary heart of South Africa, chefs have to be super creative and innovative in order to showcase the best of what South Africa has to offer.  She also worked at Doornbosch Restaurant in Stellenbosch, where she was responsible for developing recipes to best illustrate the fusion of South African and Malay cuisine, traditionally referred to as ‘Cape-Malay’ cuisine.  One of the highlights of her career was a two year stint onboard the Queen Elizabeth 2, where she had the opportunity to work with, learn from and train colleagues from around the word.  With menus being tailored to the region of the word the ship would be in at the point of time, she is familiar with cuisines from around the world.  Cecilia will be back to teach her wonderful desserts, canapés and much more.  For enquiries on the lessons, please email her at ceciliahough@hotmail.com or call at 98335467.