Majored in Art & Craft Design and worked in the clothing industry for 5 years. Although working in the clothing industry allowed me to enhance my sense of aesthetics and time management skills, I didn't find significant satisfaction in my work. As a result, I began to focus on my desires to find something that would enhance my sense of accomplishment and overall quality of life. I started contemplating what brings me joy and what kind of work would allow me to contribute meaningfully as a member of society.Since childhood, I had a habit of having dessert after meals. I discovered that I experienced happiness when indulging in delicious desserts. Eager to share this joy, I began home baking, not only making the desserts by myself but also gifting them I made to others. I found immense satisfaction and enjoyment not only in the act of having desserts but also in the process of making them. As a result, I obtained qualifications in Pastry and Baking, leading me to transition my career.My career as a pastry chef has been a continuous journey of joy right from the start. The more I worked, the more I wanted to excel and create products that were not only more delicious but also of higher quality. Recognizing the need for professional education to achieve this, I decided to complete a Pastry Diploma at Le Cordon Bleu. During my time at Le Cordon Bleu, I had the opportunity to learn not only technical skills but also the attitude of a pastry chef. Now, I have now set a goal to become a competent international pastry chef.