Raymond Wu
Sometimes all you need is an existential crisis and a career changing move. I wanted to be in the culinary industry since graduating from Boston University. It took me 9 years to finally pull the trigger. I left a comfortable life in digital marketing to pursue my dreams and attend culinary school. While at The Culinary Institute of America in Hyde Park, I met Weny who is my partner in business and life, and we’ve been cooking, baking and eating together ever since. Since then, I’ve worked at Blackberry Farm in Tennessee, Uncle Boons in New York City and Persimmon in Providence. I draw inspiration from food media, cookbooks and my travels. I can’t say no to a lot of things including noodles, dumplings, pasta, fresh in season fruit, and anything Weny makes me. Please enjoy seeing our work and our story. Hopefully, we will get to eat with you one day.
My favorite thing to do has always been being in the kitchen and baking for the people around me. I did not realize this passion would lead me to where I am now. At first, it was not easy to convince myself that I should choose this industry for my career. There were a lot of things to think about. I had to prove to myself that I could leave my accounting major to pursue my passion in baking. I am thankful that I made the best decision in my life and found my true calling, which also led me to meet my other half. Before I went to The Culinary Institute of America, I went to Le Cordon Bleu in Tokyo. This is where I first expanded my pastry skills and lived abroad. Then, I worked in Shangri-La, Jakarta and moved onto the CIA. During my time there, I worked Café Boulud. After graduating from the CIA, I worked in New York City at one of the best restaurants in the world, Eleven Madison Park. Over the last few years, I learned that baking is not solely creating a fancy or beautiful cake. Baking is my way of communicating and unifying family, friends, and strangers across different cultures. Let me invite you to our next exciting journey.
Weny Halim
