Pastry Chef Amber Seah graduated from National University of Singapore Business school and had a few years of marketing experience under her belt before deciding to change her career as a pastry chef. She began her formal training with Le Cordon Bleu Japan – Tokyo working with award winning Master Chefs from Japan and France to achieve impeccable skills in french pastry. Chef Amber is a certified flowercake master and is specialised in creating handmade sugar flowers and buttercream floral piping, insisting on a all edible choice on her cakes.

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