Meet Chef Sabrina CK – I follow a lot of bakeries, donuts, coffee shops and pastry chefs on Instagram. I love flooding my feed with whimsical colors of freshly baked donuts and cupcakes, delightful frosting of oeey gooey warm cinnamon buns, and tantalizing confections.
Through social media, I get to connect and express my admiration for these talented bakers and pastry chefs from all over the world. One of my favorites on Instagram is Hotel Miramar Singapore’s creative pastry genius – Ms. Sabrina CK.
Pastry Chef Sabrina CK’s culinary skills and artistry were inset at a young age, cultivated by her mother, and honed at At-Sunrice Global Chef Academy where she graduated with “Overall Best Student of the Year“, and awarded with 2 weeks training at L’École Valrhona in France.
She captured my attention when she posted this delicate and elegant “gâteau à la rose” for Valentine’s which of course I posted on my Instagram.
Her delectable masterpieces showcase her limitless techniques of combining traditional ingredients and modern artistry to creating these simple and yet sophisticated irresistible desserts.
“I love baking and cooking since I was a little girl. I started cooking when I was nine. My mum imparted her cooking knowledge to me and taught me how to cook all kinds of cuisines and desserts. I often cook for families, friends and relatives for special occasions like birthdays, Christmas and New Year …etc. Most of the time, the people that I cooked for will compliment me for the delicious food I have cooked.
I have always wanted to be a professional chef since young. My philosophy is that when I want to do something, I want to do it good and successfully. I wanted to take a culinary course since then but the fees were too expensive.
I started my first career as a hairstylist and instructress with Reds Hair Salon. I often styled famous celebrities in Singapore like Zoe Tay, Fann Wong’, etc. during my work with Reds Hair Salon. A few years later, I opened my own hair salon named “Prediction Hair Salon” and worked with Japanese companies like Isetan, Elf’s Studio, Hakuhodo Inc…etc. styling hair and make-up for their advertising models. I also specialized in bridal hair and make-up, and have styled and done make-up for many brides.
After 7 years later, I switched my career and worked in the law industry as a Legal and Conveyancing Executive for about 20 years. In 2013, I decided to follow my heart and took a Diploma in Pastry and Bakery course at At-Sunrice Global Chef Academy. I graduated with “Overall Best Student of the Year” and was awarded a 2 weeks Training at L’École Valrhona in France.
During my course, I interned at 2am Dessert Bar, and Janice Wong’s Sweets Factory. I have learned a lot from my Mentor Chef Janice Wong and Chef Julien Perrinet (who is now an Executive Pastry Chef at Grand Hyatt Taipei). After graduation, I worked at Forlino Italian Restaurant for a couple of months. Now I am a Pastry Chef at Hotel Miramar Singapore.”
“My mission is to create cakes and desserts with minimal artificial ingredients and coloring. I want to bake and create healthy sweets with fresh and natural ingredients yet nouveau and delicious.” Pastry Chef Sabrina C.K.
FOLLOW Chef Sabrina CK’s sweet culinary journey on Instagram @sensorysensation
Which one do you want to try?
I say, all of the above!