It all started when I took the 2 year pastry program at George Brown College in Toronto.
I went to France in May 2011, straight after graduating.
I stayed until April 2012, working in a couple of the best kitchens in the country. First, at Restaurant Regis et Jacques Marcon (3***Michelin), and then with Jacques Genin, one of Paris’ top pastry chefs.
I returned to Toronto and started my own little candy company, Keo Confiserie.
The company was an expression of my career path so far, combining the best of Toronto and Paris.
I moved to Hong Kong January 2013 with the love of my life and got a job at L’Atelier de Joël Robuchon (3***Michelin).
I’m now back in Toronto to make my dreams happen.
I’m wildly passionate about food, new destinations, coconut anything and naps.
The path I’m on, the people I love, the things I cannot stop eating, lessons from the kitchen and outside it- I document here.
Please feel free to contact me: beemsterxoxo@gmail.com
or follow me on Instagram: Stephanieduongg
avec chantilly 
You have amazing passion, and I’m so envious of you having the chance to work with M. Jacques Genin. He’s a genius and I hope to work with him one day too!
Love your background and your posts, Avec Chantilly! Will be following and hope to see you (or at least taste your creations!) at Robuchon..
Oh, and thanks for stopping by hongkongfong! Much appreciated
Thanks for dropping by as well, Deb! And a belated welcome to Hong Kong 🙂
Hi there – I hope you don’t mind, but I nominated you for a Liebster Award! Here is my post about it. Enjoy! (And in case you prefer not to be mentioned, just say the word, and I’ll remove)
http://hongkongfong.com/2013/10/14/treasuring-my-first-blog-award-the-liebster/
Hey Deb, congrats on the nomination and thank you for tagging me! I’m looking forward to answering your questions and paying it forward
My pleasure!