Q：In the beginning of the start-up, were you under pressure? How did you face the music?
I didn't really care about the revenue but tried my best to make the desserts which the local could be satisfied with.
"Lay a solid foundation. Everything is started with the heart." I would launch the products only when my family and I enjoy tasting them. Some customers befriend me, yet some don't. At that moment, I would abide by my principle, "70% of the customers could be fond of my products." Whether the desserts are to their taste, it depends on individual preference.
Q：What's the special meaning of your interior design?
Actually, I don't decorate the house overall. As a traditional house, it has its own aroma. I have lived here and my family has made desserts here since I was little. Now, it's hereditary. I want to make my customers feel at home.
Q：Compared with the chain stores, how do you deal with the low season?
There are some differences between the chain stores and Pâtisserie. Most of the products of the chain stores are from the central kitchen, but Pâtisserie only makes Pâtisserie-style desserts. Due to the uniqueness, our bussiness could go well in the low season.
Each shop needs to face the low season, however, I can use the revenue of high season to cover the deficit of low season. Pâtisserie can't shut down because of the less performance. Lots of challenges are waiting for us. I believe that launch the new products continuously with ingenuity must attract customers.
Q：Please offer some suggestions for the youth who intend start up.
I think they must thoroughly realize and be keen on their careers. That is, they must be the Shokunin. You will pay off only if you make an all-out effort to work.
Q：You have learnt how to make Chinese desserts in your childhood. When you were a vocational senior high school student, you studied in the Department of Electronic Engineering. What motivated you to make western desserts?
My family has made the Chinese desserts for many decades. I assisted in making the desserts so I gave up the playtime. Therefore, I became resentful. When I was in the vocational senior high school, I decided to study electronic engineering without enthusiasm. I asked myself, "What do I really want?" Then, I returned food service!
National Kaohsiung University of Hospitality and Tourism enrolled me. At first, I intended learning Chinese meal because of the saying, "Bread is the staff of life." Finally, I studied in Department of Baking Technology and Management. Addtionally, I gave up to be a volunteer military and started learning how to make western desserts.
Q：What's the special meaning of your interior design?
Actually, I don't decorate the house overall. As a traditional house, it has its own aroma. I have lived here and my family has made desserts here since I was little. Now, it's hereditary. I want to make my customers feel at home.
Q：What's your plans for Pâtisserie?
The world keeps transforming, hence, it's too early to jump to conclusions. In addition, I might change my mind. What I can do is basically maintain the quality of the products. If the market expands, we will increase the sales offices. It's predictable. By the way, I really want to collaborate with the students from the Department of Food Science of National Quemoy University. It's certainly good to research the unique ingredients which I could add to the products.
