Some people are aware that Chan just started working as a pastry chef at the age of 41 eight years ago. She was actually a lender evil chair in the past.
The renowned pastry chef explained to CNA Women how her firstborn’s foods allergies caused her to change dessert recipes in her own home for years. She eventually gave up her business career to open a restaurant and patisserie that served clean-eating desserts.
TO PASTRY CHEF FROM WEEKEND BAKER
In a sense, it could be said that Mad About Sucre was born on the same day that Chan gave beginning to Richard, her oldest brother, in 2004. He was born at 37 months earlier and weighed 2.2 kg at birth. He was smaller than average as a child and frequently developed coughs and colds. He was diagnosed with pneumonia when he was about one year older.
We discovered that he would develop runny nose, watery eyes, and a coughing fit after eating meals that was too nice. A pediatrician also informed us that artificial food coloring may cause asthma problems, Chan said.
Chan was employed full-time at a bank at the time. But every trip, the devoted mother had put in a lot of effort in the kitchen, changing dessert recipes to get her newborn rid of common allergens.
A low-sugar citrus European roll made with wheat bread was one of her initial modified recipes. In order for her child to enjoy meat pies and power bars without experiencing any allergic reactions, she likewise modified them.