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2 years ago
Photo by ≽^•⩊•^≼ on July 03, 2024.
Photo by ≽^•⩊•^≼ on July 03, 2024.
Photo by ≽^•⩊•^≼ on July 03, 2024.
Photo by ≽^•⩊•^≼ on July 03, 2024.
Photo by ≽^•⩊•^≼ on July 03, 2024.
Photo by ≽^•⩊•^≼ on July 03, 2024.
Photo by ≽^•⩊•^≼ on July 03, 2024.
Photo by ≽^•⩊•^≼ on July 03, 2024.
40
Posted On: July 3rd 2024, 01:06 pm
Hello everyone 🥳

Firstly, thank you to Team @lemuelchocolate, my friends, new pals, and the whole of the CDLC2 production team, judges and contestants thus far for the wonderful opportunity to be a part of #糖朝冠冕 2! It was an unforgettable experience of growth and fun 🤍

But I'd also like to apologize.

I feel like this round was not my best at all, and it ended up falling short of expectations, including my own. I had so many things lined up in my life such that I wasn't able to practice and prepare for this last round, but it wasn't an excuse. I should have done better as a competitor to the excellent @limyonglu , whose experience and expertise really shone in this final. 佩服!✨ congrats to him and @cocobless.patisserie 🥳

In my life, I was always a "Whalien" (iykyk), and I felt constantly alone in my journey in pastry. I barely had friends who shared my interest, but even if they did, they couldn't empathize with my struggles fully. I felt just like the lonely whale who couldn't communicate on others' frequency.

At the time of an all time low, mentally and emotionally, I decided to go on a spontaneous solo trip to Australia, where I felt rejuvenated and gained strength to revisit the crossroads I was at – to Pastry or not to Pastry 🥴 hence this Aussie "Avo Toast" dessert was borne.
🥑 Avocado White Chocolate Gelato
🥑 Greek Yogurt Mousse
🥑 Avo-lime Pureè
🥑 Acacia Honey Tuile
🥑 Caramelized Macadamias
🥑 Espresso Jelly
🥑 Bruleèd Brown Sugar Sponge
🥑 Fingerlime Caviar
🥑 Nasturtium, Fennel Fronds

I wanted to evoke the freshness of Australian produce, that I enjoyed every day I was in Sydney. It was a trip that re-energized me and refuelled my strength to face my difficulties, and I will always remember it as my "beginning".

To all the bakers who couldn't or didn't end up in pastry school or some fancy hotel apprenticeship, I'd like to say keep at it. Taking the long route has its downsides, but as long as you keep practicing, keep honing your techniques, finding challenges and internships, jobs and mentors, it's gonna always be upwards headed for you 🔥

Thank you for watching us and showing us so much love and support. With love, Nat 🤎
Comments (40)
immatongster 2 years ago

immatongster

🔥❤️

hahad951697 2 years ago

hahad951697

U did a great job, ❤️❤️❤️

iamting0705 2 years ago

iamting0705

Today is my Birthday can get a wishes from u? @littlebignoms 😄

iamting0705 2 years ago

iamting0705

I watch u from first Episode. U did so well 👏👏 @littlebignoms

fannaiaiwong 2 years ago

fannaiaiwong

Well done❤️

florencelim15 2 years ago

florencelim15

You did good . I love ur pastry ❤️ don’t give up and keep it up 👍❤️

piggyeffa 2 years ago

piggyeffa

So incredibly talented, well done 👏🏽🎉❤️

chewxjovelle_ 2 years ago

chewxjovelle_

You did great!! ❤️🙌

clarra_tang 2 years ago

clarra_tang

Truly inspiring!!! You have done well!! ❤️❤️❤️

teckyen_ 2 years ago

teckyen_

You are very creative, talented & amazing through the whole competition! Jia you!

pomelo2304 2 years ago

pomelo2304

Small in size but big in strength. You look so passionate when you are working on your desserts. Amazing job!

rachelhansj 2 years ago

rachelhansj

You did great! ☺️

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