Episode 102 - How humility and courage are two of the most important traits to have in a kitchen with Executive Pastry Chef Kay-Lene Tan

Episode 102 - How humility and courage are two of the most important traits to have in a kitchen with Executive Pastry Chef Kay-Lene Tan

Episode 102 - How humility and courage are two of the most important traits to have in a kitchen with Executive Pastry Chef Kay-Lene Tan

Melbourne-born, and Singapore-raised - This unique combination has fuelled the inspiration for Pastry Chef Kay-Lene Tan's dessert creations. Growing up in a Peranakan household, she was always surrounded by great food. She started her culinary journey in Singapore, working for some of the world's best chefs such as Chef Joel Robuchon, and Chef Andres Lara.


She is currently the Executive Pastry Chef of Tonka and Coda in Melbourne. She was the recipient of the Hostplus Hospitality Scholarship 2018, which gave her the opportunity to work with Dominique Crenn at Atelier Crenn (San Francisco), and Ana Ros at Hisa Franko (Slovenia). She was also the winner of the Rising Star award at the FoodService Magazine Women In FoodService Awards 2017, and the first runner-up in the San Pellegrino Young Chef Pacific 2015. Chef Kay-Lene creates desserts that are reminiscent of her time spent roaming the vibrant streets of Singapore with her family.


I know you are going to love this podcast as we navigate through discussing team culture, leadership, resilience to get a product to market quickly, and the importance of trust. This is an inspirational podcast.




Please connect with Kay-Lene Tan here:


Instagram: https://www.instagram.com/kaylenetan_/


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Episode 62 - How hospitality training will move more online with Jonathan and Tony from Typsy

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Episode 59 - Nick Stone from Bluestone Lane Coffee

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Episode 58 - Our industry needs more thoughtful voices like Wendy Hargreaves

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Episode 57 - How to build a hospitality brand for all the right reasons with Mr Yum founder Kim Teo

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Episode 56 - Richard Docherty from Laneway Greens / Part 2

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Epsiode 55 - How can venues survive and grow after COVID-19

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