Jack had his first culinary exposure at the early age of 16 when he was accepted as cook at a rotisserie restaurant. It was then that Jack quickly realized his interest in food wasn't just a spark anymore, but it had grown into something much greater. A love and passion for food had developed. Having to have attended Humber Collage for Culinary, Jack has spent this last 8 years cooking his way through the fine dining kitchens of Toronto, Canada with his focuses on Modern French Cuisine and French pastries.
In 2010, Jack’s studied at French pastries in Chicago at the renowned French Pastry School, with M.O.F Chef Sebastien, World Champaign Chef Dimitri, World Champaign Chef En-Ming, and other top French pastry chefs. And in 2011, still young, Chef Jack eagerly returns to Taiwan to continue to share his passion for food in both French cuisine and French pastries.
My thoughts on cooking and my life:
Jack: "The great culinary experience is all but selfish. It is an experience that will drive you out of this world, and bring you the utmost high of a life time. It is also an experience that will pound you down to the core, where weren't it not for true love and passion of the culinary arts, one would most definitely have thrown in the towel. Whichever the case may be, the culinary experience often leads to the humbling acknowledgement that food and cooking were meant to be shared. To be enjoyed amongst the company of friends and loved ones"
There's just something about wearing a chef uniform, clean whites, blue aprons and kitchen shoes that makes me smile. With every sparkle of an idea, followed by notes of harmonic flavors, and onto the sizzling pan. I am my own creations in the kitchen I dominate. I am free.