“I started decorating cakes when I was 15 years old.  With growing popularity of cake shows, ballroom dancing and Glee/Pitch Perfect on the big screen, it was my hobby before it became “cool.”  I was decorating cakes, Ballroom Dancing with my Mom on Thursday nights and President/Dance Captain of my show choir in High School.  On a school night, I sculpted a cake of a woman’s torso with a fabulous red Cornelli lace bodice. It looked like Tyra Banks could have worn it down the Victoria Secret runway. I took classes from a local cake decorating supply store in my town with a bunch of old ladies and I actually loved it! I brought that torso cake to school- I thought it looked absolutely faboo and was very proud of it. I showed it off to the Home Ec. teacher and she love-love-loved it! 2nd period, I get sent to the principal’s office (I’ve always been a good boy)….I walk in and the P.E teacher and the rest of the staff were raving about it, especially since it was in the school’s colors. I got in trouble by the Principal, and he said that “It’s very well done and you have great talent, but it’s something I would bring home to my wife, not to Mrs. Kendricks.” I sobbed like a lil’ baby, but at that moment, I discovered that I had an unusual talent.  It was the reaction of every being that got me excited: my emotions, the staff gathering at the office, the principal's and Mrs. Kendrick's.  Something in me wanted to repeat the experience again and again.

 

I developed being a foodie at a young age.  My Dad would make me eat things like Century Egg, Sisig, Balut (boiled duck embryo), and Dinuguan (pig's blood stew).  It was amazing, all of the French and Asian culinary skills my Dad knew; it was as if he was a professional chef.  We would religiously watch Cooking Secrets of the CIA on public television as well as Iron Chef in Japanese (before they made the American version on Food Network).  We'd sneak away for food adventures, getting our favorite Beef Italiano Sandwich (braised beef cubes in Italian gravy, stuffed into a fresh batard of bread, with stinky, melted Provolone), or go shopping at Hoah Binh, a local Asian Supermarket and make our own Banh Mi with extra Pâté.  I'd be his sous chef, putting together the bouquet garni, perfecting how to properly dice an onion, and making the perfect Pancit Miki Guisado on the fly.  Not to mention, my Mom is an amazing cook as well.  She knows all of the standard cooking techniques, secrets and almost made up these rules that take classsic dishes to next level.  Things like, adding a generous amount of minced ginger and reducing the coconut sauce to Ginataang Manok to where the oils from the chicken fat come out.  Or not putting a cover on Pork Adobo in the beginning stages to let the potency of vinegar evaporate, then putting the cover back on in the end, for it to braise for a long period of time and naturally create it's own glossy, thick sauce.  It was brilliant.  It was a science and there a was a method to everything,  At the same time, they made it casual and fun with their passion for food.  They'd plan elaborate meals and make notes on the living room couch for what we'd cook next.  I totally fed on their gastronomic enthusiasm.  I seek that all the time.

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I think I’ve always had an eye for color and design.  When I create, I just love letting go and allowing things to organically manifest.  I get ridiculously excited whenever I complete a project.  I figured out that you can't learn great style, but when you are constantly immersed in a world where people are gifted with it, own it and love it: you develop your own.  I've definitely learned to just love and be obsessed with things and people that fascinate me.  That's what makes you, 'erm, you!  I’m inspired by fashion, design, people who are passionate about food, different cultures and all things "beautiful."  I'm all about making that statement and my ultimate goal is to influence others with my work and try my darndest to master the art of presentation. 

 

​I attended The Culinary Institute of America in Hyde Park, NY and have studied from some of the greatest teachers in the Pastry and Cake industry such as, Betty Van NorStrand and Dieter Schorner (the dude who brought Creme Brulee to America). I’m constantly nudged in a positive way, by people and tangible things every day and continue to discover new techniques and mediums for cooking, crafting and baking.  I am SO grateful to be living my dream as a content creator, cake designer and chef.  I look forward to creating amazing things with each and every one of you!

 

 

​​Muah x 1,000,000

 

Greggy”​