En-Ming studied studio arts at Skidmore College in New York and culinary arts at the Culinary Institute of America in Hyde Park. She has a unique ability to apply her artistic style to pastry. She is one of the world’s most accomplished pastry chefs with numerous achievements and awards, including the Gold Medal at the World Pastry Cup in Lyon, France, where she served as the United States Pastry team’s captain in 2001. Throughout her career, En-Ming has worked in some of the finest establishments as an educator and pastry consultant for many institutions around the world, including now The Butter Book. Other distinguished awards include the “Lifetime Achievement Award” in 2008, “Distinguished Visiting Pastry Chef” in 2007, “Best Pastry Chef in Chicago” in 2003 by Chicago Magazine, “Best Pastry Chef in Chicago” at the Jean Banchet Chef’s Gala in 2002 & 2004, and “One of the Top 10 Pastry Chefs in America” in 1998 & 2001 by Pastry Art & Design and Chocolatier magazines and the list goes on. She is a member of the les Dames d’Escoffier and L’Académie Culinaire de France. En-Ming brings her keen sense of style and unique design to our team.
Featuring world-renowned guest chefs and expert contributors
Our contributors and guest chefs are professionals who have studied at the most prestigious culinary institutes in the world, and who’ve put that practice to work in famed pastry kitchens. Collectively they bring decades of experience, technical knowledge, and insider tips to guide you as you perfect your craft.
Learn About the Authors