"The general public have high knowledge about what food they want to consume. So to me it's the way to go," says Jared JiannLih Chuah, Pastry chef, chocolatier and Confectioner. Everyone, it's not just for pastry chefs, not just for me as a confectioner, for chefs, for who ever is working with the Food and Beverage business. We need to be more conscious about what food we are actually producing to sell to costumers, because that actually has a very big impact on how we live." Jared is talking about the concept he developed of making confectionary with natural colour and flavourings. He also give some insight into the work of a pastry chef in a restaurant and how he decided on the choice of deserts to make. Hear more about Jared's sweets business he developed during the pandemic and also what inspired him to become a pastry chef. He is now starting a new job at a Hotel in Oslo called Sommero House and he is telling more about the renovation of the Art Deco building and what his job as a Pastry chef there would entail.

https://www.sommerrohouse.com/en/