In college, I began working in Italian restaurant ten years ago. I left my science college, enrolled in a culinary school and never regretted it. I have worked in restaurants, cafes, bakeries, and executive corporate kitchens. Currently, I am a stay at home mother taking a break from my career. My study was Pastry Arts- classical french. Yes, I can put out crossaints, tarts, and beignets - But creating my own recipes is more fun. I specialize in organic, all natural desserts. I also specilize in vegetarian dishes - salads, soups, and entrees. Living in the Middle East the past years has influenced my cooking style greatly. At home, I eat Korean food- Our family traditions are kimchi, bindaeduk, pajun, soondooboo, miyukgook. I am vegetarian and Korean food is mainly based on seafood, stir fried or pickled vegetables. My pastries used to sell very quickly; there were disappointed customers on the 1 day I did not work. I was warming 5 liters of cream with vanilla. Suddenly, management informed me of a pop up catering order for 200 pastries that needed the whipped cream. I had to deliver the goods within 30 minutes. As you know, warm cream does not whip. However, I did make the cream cool enough to be whipped and did make the deadline.