Featured Community Member: DollyDoesDesserts

Written Saturday, November 14th, 2009 by Theresa H Hall

This young pastry artist caught my attention the first time I saw her work, and I was excited to learn she is just sixteen years old. This raw talent is coming from within. Her mind sees what she wants to prepare and her willingness to try a dessert, even if it doesn’t work out at first, is very courageous. I wouldn’t be surprised if one day we see her as a contestant on the FoodTV Channel.

Dolly Does Desserts. Is Dolly your given name?

No, My name is Doreen. Dolly is my pet name, given me by my clique in school. My blog is called Dolly Does Desserts.

I just read you landed a new holiday job. Are you excited about working in a professional restaurant? What are some of your duties and what is your job title?

Yes I am!! Work begins on 20^th November, and I’ll be working as a Junior Pastry Cook, in the kitchen. Besides making desserts, I’ll also be helping to prepare some of the simpler appetizers. As I’m going to be working in an Irish-Italian restaurant, I believe it will be an excellent opportunity for me to learn about the different food cultures. I can’t wait!

Your Wasabi Cheesecake is exciting and new. What gave you the idea to use this strong ingredient in a dessert?

It was simply an inspiration that came to me when I was having Japanese cuisine with my mum. I decided to introduce this ingredient into desserts and that was how my Wasabi Cheesecake came about.

For someone your age, unless you are part of a family restaurant business or attending culinary academy, one is not usually exposed to these artistic food tricks. Where have you learned the advanced plating of desserts that I have seen on your blog?

-laughs- I don’t know, seriously! Maybe it is because I love to read baking books and visit the online food gallery every day. It has become a routine and I think perhaps this is how plating desserts comes naturally to me.

How long have you been blogging? Do you see yourself blogging in the future? How has it affected you and your family life? Do you get emotional support from family and friends?

I started my food blog six months ago. I’m not too sure about my future blogging, but I will definitely keep it going for as long as I can manage. I enjoy sharing what I bake online and receiving comments on how I can make improvements. It does takes up more of my time spent online now, but I am really enjoying it. Also, my parents and friends are extremely supportive of my passion. They’re always full of encouragements whenever I offer them what I’ve made!

You are on holiday, yet planning to work. When do you return to school and when are you going to graduate?

Well, I’ll only be working till February end as I have other plans (read below!) Anyway, I’ve just graduated from High School this year.

You mentioned your sports abilities. Which ones do you like to play?

Basketball! I play basketball for my school and my team has played a very important part in shaping me to be who I am now, especially my perseverance towards baking! I really treasure all our competitions and trainings together very much.

Which tips would you suggest for young cooks and bakers that might be reading this? What would you say to encourage them to get cooking in their kitchen, or to try what you are doing?

Hmm, I think your passion and love for food are the most crucial to keep you going in the kitchen. Never give up!

I know you love desserts and baking. Are you just as interested in the savory side of cooking or more interested in the sweet side of food?

BOTH!!

What are six ingredients do you simply have to have in your kitchen?

Eggs, butter, flour, sugar, chocolate chips and vanilla.

Please name three key products (name brands), if you wish to mention, that you use on a regular basis.

Phoon Huat for my baking equipments and Jason’s Marketplace for my ingredients, as they provide both local and imported goods. I can’t think of any specific brands’ products, so these are just two of my favorite shopping spots in Singapore.

If you are not presently attending culinary school, do you plan applying to a particular one?

Yes. Actually, if everything proceeds smoothly, I shall be studying Classic Pastry Arts at the prestigious French Culinary Institute, in New York City! School starts in March 2010, which explains why I’m stopping work by February. Furthermore, I’m most interested in French Pastries. I believe my course there will be the best time for me to learn all the amazing things related to French style desserts.

You are right about that Doreen. It is the number two culinary school located in the USA. What are your goals over the next five years?

Do well in culinary school and, if possible, I’d love to get an apprenticeship at a good French restaurant!

How did you hear about Half Hour Meals?

I found it online by coincidence!

When and why did you decide to join?

It was only a few months back. It seemed like an excellent food site so I joined immediately!

Which features of the site do you enjoy the most?

I believe it is the Community column. Of the topics discussed, I read the ones that appeal to me most, as I am getting to know a lot more about food. It certainly helps me since the forum is opened to all the members and their comments are always constructive.

Have you tried any recipes the other members have posted or written about on their blogs?

Not at the moment, but I’ve clicked favorite for some of the recipes I’m interested in. I can’t wait to try them out!

If asked, what would you tell your friends or family about Half Hour Meals?

Oh, fabulous! You can share your recipes, exchange pointers, and publicize your blog, too. What’s there not to like? Also, I love how the editors interact with the members as it creates a very friendly touch! I’ve enjoyed all the features in Half Hour Meals and I’m very sure they would, too.

*I want to thank you Doreen, most sincerely, for allowing us to find out about you and what your everyday life is like. You are very interesting and I hope over the next few years, that many more people will get to know about your passion for desserts. Keep at it, because mastering anything takes true desire and talent, for which I believe you have both.