I am Chef Anand Kumar — a Psychologist turned Culinary Artist, born in India and settled in Malaysia. My journey into the world of edible art began with a passion for flavours, aesthetics, and creativity.

My Malaysian restaurant in Chennai was proudly listed among the Top 10 Vegetarian Restaurants by The Hindu in 2006. With an Advanced Diploma in Patisserie & Gastronomic Cuisine from Taylor's University, I discovered my love for Sugar Craft & Botanical Art.

Today, I craft premium handmade sugar flowers and teach floral artistry globally. I specialize in:

• Sugar (Gum Paste) Flowers
• Wafer Paper Florals
• Korean Jelly Flowers
• 3D Encapsulated Jelly Art
• Chocolate & Easy Paste Art
• Wedding Cake Floral Designing
• Temari Japanese Cakes