about

From an aspiring accountant in Bangkok, Thailand to a professional baker in San Francisco, this may seem an odd career path for others. However, the decision to pursue in this industry was right for me. Since I was a kid, I always liked art. I should have studied Culinary Arts or Photography instead of Accounting.

I was born in Bangkok, Thailand and moved to San Francisco in 2003. After living here almost 3 years and in the middle of my second degree in accounting, my husband and I decided to escape the corporate world and open a bed and breakfast in Bonaire, an island in the Netherlands Antilles. While enjoying the laid back lifestyle in the Caribbean, I found myself enjoy baking as a hobby.

When we moved back to San Franciso, I realized that baking was what I wanted to do for a living. I appreciated the art behind baking and I felt passionate about it. I wanted to research, explore and learn more about it. I decided to turn my hobby into my new career by attending the Baking and Pastry Art program at California Culinary Academy. My family in Thailand was surprised when I told them I wanted to be a chef since I rarely cooked or baked at home. But they were also excited because now I can teach them how to bake.

I started blogging in 2007 right before I graduated from Culinary School. I named it "Bonbini" to refer myself when and where I started my first baking experience. Bonbini is the Papiamentu language that only spoken on the Caribbean ABC islands (Aruba, Bonaire and Curacoa). It means welcome. Blogging is also the way I keep tracking my pastry work. My blogging involved photographing dishes, and this was how I began my hobby as an amateur photographer. As you can see, my blog isn't all about food. I also like sharing my experiences about photography and travel.

Most of the recipes are based on seasonality. First, I'll choose the main ingredient, then start working with other flavor pairings. I tend to like the combination of classic and modern, so some of the recipes use a molecular gastronomy technique. To be creative, it's important to experiment with different forms of technique and work outside of the box.

After graduation, I was fortunated to work for a Michelin starred restaurants, Cortez and Luce. I'm currently teaching French macaron classes in my kitchen. You can check out my schedule online here or follow me on facebook.

I hope you enjoy reading my blog. In case you have any questions, feel free to contact me at mrspaine@gmail.com

Thank you!

Thip
June 2010


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