Food has always played a very important role in my life.  I was fortunate to grow up in a family where everyone loved food and cooking.  I have very fond memories of helping my grandparents and parents make Shanghainese food and bake breads and cookies, and my love of working in the kitchen started from there.  I have always found cooking and baking to be very therapeutic.  My favorite pastime is cooking and baking for friends and family; the satisfaction is indescribable.  And my relationship with baking went to another level when I met the love of my life.  My husband is someone who loves sweets and desserts more than anyone can imagine.  He would often go out to buy packaged chocolate, candies, and cookies.  And you know the story now!  I started to bake for him, and then colleagues, friends, and family.  Even after a long day at work, I would still come home and bake and I could never get tired of it.

After spending over a decade in banking, I took the opportunity of a welcomed break to pursue my passion at Le Cordon Bleu in Paris.  Part of the application process at Le Cordon Bleu was to write an inspiration letter.  It asked what a student plans to achieve after their studies.  I thought it over and over, and the idea of opening a baking studio for children came to mind.  Hong Kong is a city where not every family can have the opportunity to have a good sized kitchen or oven.  And it could also get messy baking at home with the little ones or with their friends.  I thought it would be an amazing opportunity to offer that to families with young children, and I wanted to teach them to get comfortable in the kitchen and learn how to make yummy baked products.  Baking is a science too, so not only would it be fun and tasty, it would also be a great educational experience for kids.  More importantly, I want to share the joy I had growing up in my family’s kitchen and  the passion I have for food and cooking.

Bio:  Kathy Li was born in Shanghai and moved to New York as a teenager.  She received a B.S. in Finance and International Business at New York University Stern School of Business, and worked at major financial institutions in New York, Tokyo, and Hong Kong.  Kathy is fluent in Putonghua, Shanghainese and English and became proficient in Japanese while living in Tokyo.  In 2012, she obtained the Patisserie de Base Certificate at Le Cordon Bleu, and worked with Amber’s Pastry Chef Lionel Bodros at the Landmark Mandarin Oriental for three months after returning from Paris.