Belinda Leong

America

In 2007, the new star pastry chef Belinda Leong, a native of San Francisco, was very interested in culinary art as a child, but always regarded it as a hobby. Leong recognized the many similarities between the two and therefore debated whether to focus his career on graphic art or culinary art. In 1998, she believed that the best choice was to pursue her interest in culinary arts through an internship at Aqua. This internship gave Leong a real understanding of the catering industry and has 8 months of culinary experience under the leadership of pastry chef Jason Gingold. After Aqua graduated, Leong immediately participated in the formal training of the San Francisco City College's Hotel and Restaurant Program. Shortly before graduating in 1999, she began an internship at the newly opened Gary Danko (Gary Danko). There, Leong spent more than a year slowly entering the team and conducting experiments at different stations. When she learned the working skills of the pastry department, she realized that pastry is her mission. Instructor Gary Danko commissioned Leong to create part of the dessert menu and officially recognized her as a pastry chef in 2001. In between these two, Leong has improved her skills in the work experience of Daniel, Aureole, Fauchon and Citrella in New York. She eventually transferred to Manresa as the head of the pastry project, and then moved there permanently after doing part-time pastry for Bar Agricole for a period of time.

Leong left New York to open his own French pastry shop b in Europe. A patisserie in my hometown. People who have been nominated for the James Beard Award five times won the "Baker Outstanding" Medal in 2018.

Belinda Leong

American Pastry Chef