Join us as we dive into the journey of Eigen Ting, co-founder of a Sucre du Jour, a French fine patisserie, as he navigates the challenges of starting a business in a niche market, learning to navigate life after the death of his mother and travelling around the world in the hospitality industry.

In this episode, we explore his experiences, becoming independent at an early age, and the hurdles he faced in the culinary world.

- Starting a bespoke cake business with minimal capital and secondhand equipment.
- The significance of building a community and understanding cultural backgrounds through sweets.
- Overcoming the challenges of finding a location and capital amid COVID-19.
- The impact of family dynamics on career choices and personal growth.
- Insights on working with a partner in the same industry and managing dynamic roles.

00:00 - Intro
01:53 - Eigen's Upbringing
04:02 - Sibling Dynamics, Processing Trauma, Parental Pressures
11:58 - Eigen Telling His Dad He Wants to Go Into Hospitality & The Culinary School Experience
15:09 - Diving Into Eigen's Relationship With His Dad, Leaving Malaysia and Taking an Internship in Singapore
21:44 - The Hospo Experience + Working for Joël Robuchon
28:52 - Eigen's Positive Mindset
31:19 - The Nuances of Having a Partner in Business
38:38 - How Eigen Ended Up in Australia
47:14 - Gaining Perspective Through Travel + Davie's Story Stepping Up in The Family
53:30 - Launching Sucre Du Jour During COVID
01:00:11 - Eigen's Pearls of Wisdom for The Younger Gen + Sucre Du Jour's Trial & Errors
01:07:43 - How Eigen Handled a Bad Review in His Business
01:13:15 - Eigen's Last Meal on Death Row
01:14:18 - Outro

Sucre du Jour website: https://www.sucredujourofficial.com/online-ordering

Instagram: https://instagram.com/sucre.du.jour?igshid=ZGUzMzM3NWJiOQ==

Eigen Ting: https://www.instagram.com/eigenting/