Aaron Lee Kwang Yuen, Head Pastry Chef, Penang Marriott Hotel
In this interview, Aaron Lee Kwang Yuen, Head Pastry Chef at Penang Marriott Hotel, shares some funny stories from behind the scenes and his growth in the industry.
What do you do?
I prepare desserts, develop new recipes, adorn pastries, oversee ingredient inventory, maintain equipment, supervise staff, and ensure adherence to health and safety regulations.
How did you get into the industry?
When I was young, my mom frequently bought cakes for us, and I always loved indulging in them. As I grew older and contemplated my career path, I thought, “Why not give this industry a shot since I enjoy it so much?”
Share a story from behind the scenes.
While preparing the dessert station, chaos ensued when a bowl of chocolate ganache slipped and shattered, leaving us no backup. With time ticking away and a limited supply remaining, panic began to set in. Instead of succumbing to despair, we brainstormed a different approach. Initially hesitant, we had no other choice but to take a chance. Instead of the chocolate ganache, we used exotic fruit crémeux, so it became an exotic Napoleon instead of a rich chocolate Napoleon as planned. With anticipation, we plated the desserts, cautioning the servers about the unexpected alteration. To our astonishment, the response was overwhelmingly positive. The fusion of two distinct flavours created a culinary sensation that delighted the diners. It soon became a guest favourite, born out of necessity and innovation.
What food memory from your childhood or travels stands out?
The cheesecake my mom purchased for me and my younger brother.
What’s the best/ worst part of your job?
The most rewarding aspect is seeing the joy on guests’ faces when they enjoy the pastries, which are typically beloved by most people. The most challenging aspect is when the pastries don’t turn out as expected.
Aaron Lee Kwang Yuen’s favourite food and beverage pairing?
Steak and wine
What’s one of the most comical things you’ve seen behind the scenes?
One of the most comical moments I’ve witnessed backstage was when a staff member accidentally toppled a bucket of flour, transforming himself into a “flour ghost.” Initially, it appeared to be a minor accident, but what ensued turned the scene into sheer hilarity. As the flour cascaded onto the floor, the cook slipped and tumbled right into the spill, completely coating himself from head to toe in a layer of white powder.
The perfect day off would be…
Spending time with my family members.
What does Aaron Lee Kwang Yuen do for fun?
I experiment with new recipes and assess whether they turn out well or not.
What would you like guests to know about Marriott?
It’s top-notch hospitality at its finest.
How have you grown in your profession? What have you learned from your start in the industry until now? Any misconceptions?
A significant aspect of professional growth for pastry chefs involves nurturing creativity and innovation. This encompasses mastering techniques for working with dough, tempering chocolate, piping decorations, and crafting various dessert types, all while pushing the boundaries of flavour combinations and presentation to craft unique and memorable creations.
Throughout my journey, I’ve acquired valuable lessons in time management, organisation, and teamwork, which are fundamental for thriving in the fast-paced kitchen environment.
Regarding misconceptions, there’s a common belief that pastry chefs solely bake and decorate cakes. However, the reality is far more multifaceted. We must possess a profound understanding of baking science, precision, and meticulous attention to detail to consistently produce top-tier desserts. Moreover, pastry chefs often play pivotal roles in menu development and business operations, necessitating a diverse skill set beyond artistic talent.
What do you want people to know about being a chef as a profession?
Being a chef encompasses much more than what’s portrayed on television or simply cooking food; it’s a challenging and fulfilling career path that demands a wide range of skills, substantial effort, and extensive hours of dedication.
What’s your view on the F&B scene in Penang?
Over the past few years, Penang has witnessed the emergence of upscale dining venues, chic cafes, and inventive restaurants, catering to both residents and visitors in search of distinctive gastronomic adventures. These establishments frequently fuse traditional tastes with contemporary methods and presentations, highlighting Penang’s culinary ingenuity and forward-thinking approach.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
I consistently prioritise sourcing seasonal ingredients from local suppliers, reducing food waste in my kitchen. Additionally, I’m mindful of energy and resource consumption by incorporating energy-efficient appliances, employing water-saving techniques, and ensuring proper waste management through recycling and composting. Even small adjustments in kitchen operations can substantially reduce our environmental footprint. Through these initiatives, as a pastry chef, I aspire to play my part in fostering a more environmentally conscious and socially responsible food industry.
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