I was always interested in the culinary arts. Perhaps it was my mom who I can fondly remember that got me into this. I’d always be the right-hand man for the job whether it was beating eggs, separating the whites from the yolks, sifting flour or licking the mixing spoons of the left-over batter.

A few years after, I ended up mixing chemicals instead and got a degree in Chemistry. I majored in Physical Chemistry and started a career in research of novel materials. I’d say it’s somewhat close to cooking still, mixing stuff and coming up with strange useful stuff.