On my graduation day in late May 2014 with Chef Paul Dickens on the right.

On my graduation day in late May 2014 with Chef Paul Dickens on the right.


MON VOYAGE CULINAIRE

My full name is Marcelina Nadya Selamat. I was born in 1996, in a small city in Sumatra, Indonesia called Palembang. However, I was raised in Jambi until I was 13 years old before I moved to Singapore to continue my Education. I finished my secondary school and received the 'O' Level Certificate when I turned 16.

The chef's life and kitchen life have made me curious since I was 14 and it had me started making small cakes for fun. I remember the very first time I found out about Le Cordon Bleu. I saw it on the back of a magazine while I was on a ferry to Singapore. At that moment, it was the first time in my life that I found something that I really want more than anything. I called that falling in love.

I finished my secondary school at a very young age, which made it difficult for me to find a culinary school that would want to accept me. I was not allowed to travel very far on my own so I moved to Melbourne, Australia in February 2013 with my mother. I studied Hospitality and Patisserie at William Angliss Institute for one semester.

I moved to Le Cordon Bleu Wellington, New Zealand by myself in October 2013. It was a dream come true. I was in Le Grand Diplome course which is a combination of two courses such as Diplome de Cuisine and Diplome de Patisserie. I decided to do both at the same time and it was the best decision that I've ever made. I graduated in May 2014 when I was 17.

 
 From learning professionally to finally cook at home again.

From learning professionally to finally cook at home again.


NANA CAKE BOUTIQUE

After I graduated, I initially planned to continue my education in Paris. For some reasons, it did not work out and I ended up in Jakarta, Indonesia. I was confused at first, was not sure what to do. I started taking cake courses and local food courses. On 20th January 2015, I have officially established Nana Cake Boutique. No, I did not start off the business with a beautiful logo and cake photos taken under the perfect light.

It all started with a pinch of courage and a dash of love.