Baking & Pastry
Baking & Pastry Instructor
The Art Institute of San Antonio, a branch of The Art Institute of Houston
Becoming what you always wanted to be is 10% talent and 90% effort. JiYoung Daily , Baking & Pastry Instructor
, The Art Institute of San Antonio, a branch of The Art Institute of Houston
Was there a defining moment when you knew you were destined to become a creative professional?
It happened when I worked at Panya Bakery, a Japanese Fusion Bakery in New York City, under pastry chef Tina San. She helped ignite my passion, curiosity, knowledge, and love for the art of baking and pastry.
How do you weave your professional background into the classroom experience?
My 15 years of pastry chef experience makes me aware of what kind of culinarians the industry is looking for. Sharing what I’ve learned from working in the world of hotels, catering firms, restaurants, private clubs, wedding cake businesses, and chocolate shops helps give my students a feel for the real world.
What class assignment exemplifies your approach to teaching and mentoring?
In my Chocolate and Showpiece class, students are make an edible showpiece of chocolate or sugar. I encourage them to have a plan including a sketch, all the steps, color scheme, and tools they need to make the showpiece. While they’re working on their project, I make my own showpiece with them to demonstrate various techniques and artistry.
How do you inspire students to push themselves beyond their perceived limits?
In the beginning, they’re a little overwhelmed working in a medium they’ve never used before. But by encouraging them to have a plan, and by mentoring them along the way, it becomes manageable. At the end of the project, students are proud of what they’ve accomplished—and they’re inspired to do more.
How does collaboration contribute to students’ success?
One successful person can be powerful, but a team of people is even more powerful. Learning synergy and teamwork shows students the importance of working together to accomplish a goal.
What’s the most important thing you impart to students to help them succeed in class and the real world?
Pastry Art is a field that lets you express who you are as a person and as an artist. I encourage students to have fun and be proud of themselves.
What’s the most critical advice you would offer any student embarking on a creative career?
Love what you do, and focus on your goal. Becoming what you always wanted to be is 10% talent and 90% effort.
Anything else you’d like to share?
I’m passionate about sharing my baking and pastry experience with my students. I love helping them shape their future as a pastry chef, baker, chocolatier, culinary manager, or food artist.