Travel with purpose and learn from it.
He was travelling throughout the year to pursue a different aspect of travel experiences. He has been fortunate to be presented with many opportunities in this world. However, his story of travelling was not always a bed of roses. On his first solo trips, he noticed that he forgot his wallet when he landed in Sydney. He has lost his luggage on the coldest Christmas in Strasbourg with all shops are closed. He accidentally got on the scammer’s car in Ho Chi Minh City. Getting robbed while he is travelling solo in London. Although he tokes those “profound and expensive lessons.” He is still exploring the world and not planning on stopping anytime soon. To him, those imperfect journeys are what makes his memories perfect.
From cooking through to styling and events.
Evan has worked across many food brands, layered by the Cuisine, Bakery, Pastry, Confectionery, Wine, Coffee and Nutrition knowledge. He wanted to take a step further on presenting food. Food aesthetics and vibes act an essential role. He counted, a total dining experience should involve Sight, Aroma, Tactile, Taste, Sound. In 2018, he further studied food styling and photography in Le Cordon Bleu London, featuring Alan Donaldson.
Food and Flower
He had this innate connection to culinary arts since he was a child. After completing a baking and pastry course in Japan's largest cooking school, he further studied different cuisines and techniques around the world. He believes there is no wrong way to cook things. There are various culinary traditions. Some method of cooking rice may not as traditional as you know, but that is not wrong. The Japanese style baking concept and procedure are entirely different from the French style. However, we can still make a nice Baguette with a crispy crust and open crumb using the Japanese style method. It is just about finding the recipe you like and the taste you love.
He never imagined that he would engage in floral design. He completed a diploma in sugar flowers but deep down still are left feeling his work are not good enough. After one year of practising and self-taught all kind of flowers, cakes decorating techniques, e.g., bean paste pipping, wafer paper, chocolate clay. He knew he has to acquire more flowers knowledge to make his sugar flowers more realistic. He was then awarded his first certificate in professional florist and opened the door to the fabulous world of flower design. He felt he could further improve his flower matching skill and encounter more flowers varieties because of his perfectionistic tendencies, and He decided to work in a flowers shop. Luckily, he has the opportunity to work in a prestigious french florist for over three years.
With his strong foundation in Japanese-style cooking concept and French-style floral design knowledge. It helps him develop a keen eye for detail and composition abilities to ensure beautiful imagery and outcome. His work is characterised by various cultures and incorporating both classic and novelty techniques.
Baking and flower arrangement was his most enjoyable activities on the planet. He believes that no matter what happens. We should still bring up the food & drinks, bring back our smile and share happiness with others around the beautiful dining table.