Desserts can be gorgeous and show off, but delicious desserts still have to return to the basics of ingredients. Chef Chang Tzu-Yu, who has been working on the front line all the time, pay attention to the selection and processing of ingredients, let the seemingly simple desserts have connotations and depths, make it seem simple but not so simple.
The founder of Wu Yen Cheng, chef Chang Tzu-Yu has been working in a well-known large chain central factory for more than ten years. She has also served as a technical consultant for raw material suppliers and famous factories. She has often been invited by China, Hong Kong, Taiwan, Singapore and Malaysia to do demonstrations & teaching. She also goes to Japan for further study frequently.
https://www.facebook.com/wuyencheng.tw
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Background :
Taipei Regent Hotel Pastry Chef
85°C Taipei Central Factory Pastry Chef
85°C Taichung Central Factory Australia Region Intern Chef
Kuo Yuan Ye Co., Ltd. Head Chef
OE Cake R&D Specialist
FastFood Company Co., Ltd R&D Specialist
Konig Foods Co., Ltd R&D Specialist
Taipei La Bonbonniere Deputy Chef
Taiwan Master Martini Consultant
Consultant of TransAsia Catering Services, Sheraton Grand Taipei Hotel, Imperial Hotel-Taipei
Dong Lin Food Co., Ltd R&D Consultant
Visiting Pastry Chef - La Terre Kitchen (China)
Visiting Pastry Chef - AO Ankarsrum Singapore (SAAC TRADING)
Visiting Pastry Chef - Prima Flour SG/MY pastry demo events
Founder of Wu Yen Cheng (伍圓宸）Pastry Shop
甜点可以华丽，也可以炫技，但美味的甜点还是要回归到食材的基底。
一直在一线工作的张子渝老师，注重食材的选择和制程，让看似简单的甜点有内涵和深度，让甜点看似简单却不简单。
伍圆宸创办人-张子渝师傅，一路来十多年都在知名大型连锁中央工厂的工作环境，也担任原物料技师，大厂名店技术顾问，經常受中港台、新加坡、马来西亚邀请做大型示范教学，本身也不定期赴日取经进修。
经历背景：
晶華飯店點心部領班
85度C台北中央工廠領班
85度C台中中央工廠澳洲區實習主廚
郭元益主廚
歐藝食品研發專員
華福食品研發專員
金格食品研發專員
日法坊副主廚
台灣麥斯馬汀技術顧問
复兴航空餐饮顾问、台北喜来登大饭店、帝国饭店...
東霖食品企業研發顧問
Visiting Pastry Chef - AO Ankarsrum Singapore (SAAC TRADING)
Visiting Pastry Chef - Prima Flour SG/MY demo events
Visiting Pastry Chef - Royal Baking Academy (KL Malaysia)
新北市八里 - 伍圓宸 創始人
