It's not easy to run a business in one of the most competitive industries in Malaysia, especially during a pandemic. Once a Sous Chef and now founder, owner and head chef of Elevete Patisserie, Edwin Chan shares with us his journey of going from preparing food in his parents kitchen at 5 am in the morning, to serving over 60,000 desserts from his own central kitchen.

Produced by: Richard Bradbury

Presented by: Richard Bradbury

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Categories:  Personal Finance,  Investments,  Financial Literacy,  Young Finance,  Personal Development,  Entrpreneurship

Tags:  f&b,  desserts,  pandemic,  central kitchen,