Chef Hafiz
After his National Service, Chef Hafizh decided to try baking as his first career move. A move that has been permanent ever since and he made up his mind that he wanted to specialize in the artisan way of baking European styled breads. Along the way, he has also pick-up essential pastry and cake baking skills when baking with pastry colleagues in hotel establishments. He graduated from The French Culinary Institute, New York and was taught by luminaries of the bread baking world such as Jeffrey Hammelman and Didier Rosada during his several sabbatical leave in the States.
During the 10 years of baking, Hafizh has had stints at Simply Bread, Corduroy & Finch and CA California. He has also worked in the baking departments of The Inter-continental hotel and The Shangri-la. He was also a lecturer at SHATEC and at the private baking school, Creative Culinaire to name a few.
During the 10 years of baking, Hafizh has had stints at Simply Bread, Corduroy & Finch and CA California. He has also worked in the baking departments of The Inter-continental hotel and The Shangri-la. He was also a lecturer at SHATEC and at the private baking school, Creative Culinaire to name a few.
