Kerlley Bong Siew Sin

Kerlley Bong Siew Sin

  • Teaching Fellow
Department of Culinary and Food Studies

Biography

Chef Kerlley is a Le Cordon Bleu Paris graduate and has worked with Michelin-starred chefs in Paris. She also holds a degree in Biotechnology from Monash University Malaysia. Her primary objective is to perform extensive research and cultivate biotechnology to advance the field of gastronomy. Combining her biotechnology expertise with practical culinary arts experience, she hopes to develop groundbreaking solutions for the food and beverage industry. In addition, Chef Kerlley is also known as a recipe contributor for magazines and newspaper such as Flavours, My Nourishment, Sin Chew newspapers, etc.

Academic & Professional Qualifications

  • Master in Management, Asia e University, Malaysia (current)
  • Bachelor of Biotechnology, Monash University, Malaysia (2006)
  • Diploma de Cuisine, Le Cordon Bleu , Paris, France (2007)
  • Certificate in Patisserie de Base , Le Cordon Bleu, Paris, France (2008)

Research Interests

  • Food nutrition
  • Chocolate art and sugar work
  • Haute gastronomy
  • Food technology

Teaching Areas

  • French gastronomy
  • Patisserie

Courses Taught

  • Classical French Cuisine
  • Patisserie

Professional Associations


2016

  • Won Silver medal in the Good Morning Products competition.
  • On-going recipe contributor for Mei Wei Feng Chai.
  • Recipe developer for Julie’s cookies, Panasonic, etc.
  • TVET speaker for talks relating to education.

2014
The first batch of graduating Diploma in Patisserie students joined the construction of the biggest gingerbread house at Intercontinental Hotel.

2013

  • Assistant for the High Commissioner of New Zealand to Malaysia, Mr David Pine, in a pastry demonstration during the launching of the Diploma in Patisserie in BUCH (Berjaya University of Hospitality).
  • Collaborated with Chef Bertrand Ducauroy (Monin Chef Patissier) for the Monin pastry demonstration in Kuala Lumpur.
  • Judge for Youth Chef cooking competition at Berjaya University of Hospitality. 
  • Chocolate demonstration during the launching of XPI (Excelpolitan International College) in Penang.

2012
Collaborated with Chef Amy Beh (Malaysian celebrity chef) for Yeo’s cooking demonstration in Kuala Lumpur, Malaysia.

2011

  • Bronze award in the FHC Shanghai International Junior Chef Gala Lunch Competition.
  • Recipe contributor for My Nourishment Food and Beverage Magazine in Malaysia.
  • Recipe contributor for Sin Chow Newspaper in Malaysia. 
  • Judging for the Master Chef Challenge in Malaysia.
  • Develop workshops for the Minister of Health Campaign in Malaysia, Les Amis F&B groups(Singapore), and a green culinary workshop from Chef Lawrence Aboucaya from Paris in Banjaran Hotsprings Retreats.