Program:††† Advanced Baking & Pastry
Years of Experience:† Over 40
ďPastry is a wonderful and creative art. Taste, aesthetic and overall wow factor can be achieved freely if you have the passion and proper foundation of skills.† Pacific Institute of Culinary Arts is your playground to start creating your dream. I love contemporary art, fashion and architecture, which are expressed, in my artful pastry creations. With my expertise and experience working abroad; I am excited to move into this next phase of my pastry career to create and share my experiences with the next generation of chefs.Ē
* Born in Kyoto, Japan, Chef Ted channeled his creativity as a Graphic Designer before changing his medium to Baking & Pastry Arts.
†* Apprenticed in Japan prior to opening his own pastry shop & cafť business, which he ran successfully for more than 15 years.
†* One of Chefís biggest dreams was to live, work and experience Canada.† He relocated and became the Pan Pacific Hotelís Executive Pastry Chef in Vancouver for over 20 years.
* Always hungry for a challenge, Chef has represented Canada several times in International competitions.
†* Passionate about sharing his knowledge and experience, Chef joined our team to guide future professional chefs in achieving their dreams.
What inspired you to get into the food industry?
Itís all about the art. Look, taste, texture, presentation.
What made you decide to become a Chef Instructor?
It was a new challenge! It was a way for me to share my passion with the next generation of baking and pastry chefs.
What do you enjoy most about teaching?
What I find most interesting is how to teach in the most effective way possible. I enjoy sharing my expertise and seeing how students interpret the skills and performs them.
To be a successful baking and pastry professional, itís important to respect individual tastes and to have your own personal flare. Itís fun to teach and lead students as they learn their own personal style when producing their creations.