<b style="font-size: 14px;line-height: 1.5em">Magdalena Wong is a pastry chef-instructor in Hong Kong. She has worked in several prestigious Michelin star rated kitchens throughout the United States, Europe, and Asia, including Gramercy Tavern, Bouchon Bakery, Ladurée, and Spoon by Alain Ducasse. She is now teaching at a government-subsidized culinary school in Hong Kong and in the process of exploring how she can turn her passion for pastry into her own business.
How did you become a pastry chef?
After studying economics in college, I moved to New York to work in marketing at Canon. A few years later, I enrolled in a pastry diploma program at the Institute of Culinary Education. Around this time, I also became a Christian, so I started praying about my vocation and where God wanted me. Upon completion, I began my internship at Gramercy Tavern in Manhattan. Then I decided to jump the corporate ship and dive into the world of pastry—even though it meant a significant salary decrease. Since then God has been faithful to open doors and provide for me.
What do you think makes someone a good pastry chef?
In the 10 years that I’ve been a pastry chef, I’ve experienced unique cuisines from various regions around the world. I’ve also tried to learn as much as possible about the different culinary histories and traditions together with food science. Even with my experience and knowledge, however, I know I can’t be a good chef without quality ingredients that are fresh and seasonal. Only then I can treat the food with the utmost respect for how God made it—from fruits to eggs—while also avoiding waste that is generated by producing food too quickly.
How have you used your baking as a means to love others?
When I was living in San Francisco, I volunteered with my church’s meals ministry. People who needed food—sick congregants, new moms, non-believing neighbors—signed up to receive meals, and about 25 of us would rotate serving them. When it was my turn, I would try out new recipes and always include dessert. Serving in the ministry surprised me because I didn’t know that I could bless so many people through a home-cooked meal. Sharing in their joy was worth the shopping at the market, hours in the kitchen, and driving or getting lost during delivery.
Why did you always include a dessert in your meals?
I’ve always loved dessert, but it’s never been just about the taste for me. God has given each of us a variety of senses, and we use them to experience food in different ways. Whether we’re talking about sweet or savory foods, we always eat with our eyes first. And this is especially true for desserts, because there are so many ingredients that chefs can manipulate to create a beautiful dessert. In other words, a chef doesn’t have to create a particularly complicated dessert in order to make it delicious.
What are some significant challenges that you face in your work?
Being a chef means a hard lifestyle. It means working long hours and intensive labor. Being a chef also means working with a diverse group of talent and socioeconomic status, which calls for a lot of countercultural grace along the line. Additionally, the lifestyle often includes experiences of camaraderie, along with drugs, drinking, and foul language, which makes it hard to remain faithful—especially for young chefs who want to be accepted. I’ve never been held back professionally for not participating in this lifestyle because God has been faithful to me. The best day without God in my life could never surpass the worst day with him.