Maxine's journey into the world of baking began in her family kitchen, where she was captivated by the aromas and processes of her mother's baking. However, it was during her university years in Australia that she discovered her true passion for baking, thanks to the abundance of fresh produce available. Despite lacking formal culinary training, she embarked on her culinary adventure at the prestigious Les Amis restaurant, mentored by renowned pastry chef Cheryl Koh. Maxine continued to hone her skills, working at Michelin-starred establishments, including Joël Robuchon Restaurant, and then as the Head Pastry Chef at Vianney Massot's restaurant. During her career, she crafted beloved signature desserts like the Beehive.