Louise Chien
From:
I was born and raised in Brazil. I lived there for about 14 years. Stores/restaurants:
No, but I’d love to own one in the near future, especially now that there’s a baby coming. Culinary education:
My mom’s family is very big on cooking. They never baked, however. I originally went to Cal Poly Pomona and majored in animal science. I wanted to be a veterinarian. My mom was opposed to that and convinced me to attend the Cordon Bleu culinary school in Pasadena. During the schooling I did an externship at a French restaurant called La Cachette, where I discovered my passion for pastry. I wasn’t very good at it, and I remember the sous chef telling me that I may not make it in this industry. Nobody ever tells me that I can’t do something. I asked him to give me another chance so I could prove him wrong. Interests:
I love to read novels, magazines and anything that is pastry related. I also love to spend time with my husband and my six gigantic dogs. Culinary inspirations:
Richard Ruskell and En Ming Su Culinary secret weapon(s):
I don’t really have one Favorite restaurants:
My favorite restaurant is a Brazilian barbecue called Agora Churrascaria Favorite food:
I love tofu and vegetables Food you won’t go near:
Anything that’s beside the norm, like: sweet bread, brain, rocky mountain oysters Weirdest thing you’ve ever eaten:
I’m a very finicky, picky eater. So, I don’t ever put anything in my mouth unless I know what it is. Alternative dream job:
Being the executive pastry chef/owner of my own dessert shop. Best cooking/baking advice you’ve ever received:
Just have fun. Awards:
Best sugar artistry in the National Pastry Competition. Why you should win this challenge:
Because I have what it takes to win this Challenge. I’ve proven that I’m talented by winning the best sugar artistry on my first competition. And because I have one of the best pastry chefs, Richard Ruskell, mentoring and supporting me.
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