The global manufacturer of Satin ice Rolled Fondant, and the leading commercial producer of rolled fondant in North America, Satin Fine Foods has requested for Rosalind Chan, Malaysia’s International Celebrity Chef to be its brand ambassador.
Owner and Founder of Malaysia’s International Centre of Cake Artistry and SugarTiers in Canada, Rosalind Chan was also conferred the prestigious “A Satin Ice Artist of Excellence” award which is bestowed upon an accomplished cake artist of outstanding reputation.
“I am deeply honoured to represent such a prestigious global brand which exudes such high quality and excellence in the baking world, and it certainly inspires me to continue to perform the best I can to sustain the eminence of this prominent brand,” said Celebrity Chef Rosalind Chan.
“I have always encouraged my students and friends to use Satin Fine Foods products, as I myself find it really an excellent brand in terms of the quality of its products with fine ingredients and of course it is definitely a product that brings about solid decorative facets, being very easy to use,” she added.
A Certified Master Sugar Artist, she was recently nominated as an outstanding and worthy candidate for the 2013 RBC Canadian Women Entrepreneur Awards.
Rosalind Chan is a world-class cake designer, international instructor, adjudicator and entrepreneur who is setting international new standards in wedding cake designs and cake decorating.
Most recently, Rosalind was invited to star in ‘Storage Wars’ and ‘Four Senses’, by local Canadian TV Production houses. The programme will be aired sometime late fall or end of the year.
She was inducted into the President’s Club at Wilton USA, which is the second highest recognition or level in the Wilton Hall of Fame. She was requested to be a judge at the 2011 Canadian Good Food Festival together with no other than Food Network’s Celebrity Star, Duff Goldman of Ace of Cakes.
She also met up with Buddy of Food Network’s Cake Boss in Toronto during his recent tour to Canada.
Her wedding cakes were featured in episodes of the Canadian wedding reality shows, “In Law Wedding Wars” and “Four Weddings” on the Canadian Television Network “Slice”. You can also check her out on Cake Walk – A Wedding Cake Edition on the Slice Network. Many of her cake designs have also been featured in international publications such as “Wedding Cakes – A Design Source”, American Cake Decorating magazines and Pastry and Baking magazines.
In 2013, she was awarded the “Best 2013 Cake Designer in Markham, Ontario and Top 10 Best Cake Designers in Canada from the Wedding Industry Experts (Canada). In November of 2013 she was featured in Canadian Teresa Kruze’s number one best seller book on Amazon “The In-Credibility Factor” which featured the top 13 entrepreneurs in Canada.
She was also featured on “Ask the Experts” an online video by Four Weddings Canada production house.
In the Fall of this year (2014), her first cake decorating book to be published by Whitecap Publishing Co. (Canada) will be launched and distributed around the world. In conjunction with the launch of her first book, Rosalind has also developed and created her own first set of stainless steel modelling tools which will also be available for sale as of October 2014 at her outlet in Kota Damansara (ICCA). Besides this, Rosalind has also developed and designed her own sets of non stick mats which are heat resistant to be used for sugarcraft work as well as for French macarons.
She has conducted countless cake-decorating courses and demonstrations for people from various walks of lives ranging from homemakers and professionals to pastry chefs in countries such as Canada (Toronto), Japan (Tokyo), China (Shanghai, Harbin and Guangzhou), Korea (Seoul), United States, United Kingdom, Singapore and Malaysia.
She is a member of solid standing with the British Sugarcraft Guild, Canadian Society of Sugar Artistry, Canadian Pastry Chefs Guild as well as a regular demonstrator and adjudicator for the International Cake Exploration Societe(ICES) in the United States.
Her impressive credentials include a Masters in French Pastries and a Certificate in the Art of French Pastries from the renowned Ritz Escoffier in Paris, an advanced Wilton Method Instructor Certificate, Masters Diploma in Cake Decorating from the renowned Wilton Cake Decorating School in Chicago (U.S.A), Diploma in Advanced Australian Method of Cake Decorating, Diploma in the Art of Royal Icing and a Diploma in The Lambeth Method of Cake Decorating just to name a few.
In 2010, she gained the additional status of “Certified Sugar Artist” and in 2011, she gained the highest status of “Certified Master Sugar Artist” from the International Cake Exploration Societe in the USA, making her the first Asian to achieve this status in the cake decorating industry.