Her goal is a Singapore spot in the mode of France's Le Cordon Bleu or America's Culinary Institute.

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Schwartz experienced a similar struggle when he was accepted into Le Cordon Bleu College of Culinary Arts in Los Angeles.

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After training at the prestigious Le Cordon Bleu culinary school, they worked in Michelin-starred restaurants for two years, before opening their home restaurant.

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She enrolled in cooking classes at Le Cordon Bleu, where she realised that French cuisine was not about national origin, or some mythical connection to la France profonde: it was about technique.

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