Pastry & Purpose: how Vivian Wang turned TAFE lessons into a dessert empire
SUCCESS in the culinary world is usually a mix of timing and talent, but for Vivian Wang, it’s always been about the grit. After a phone call from her godmother and long-time TAFE mentor, Linda Schacher, I knew I had to see Vivian’s work for myself. What I found was a powerhouse founder and young woman who balances the technical precision of a high-end pastry chef with a sharp entrepreneurial brain.
It’s a formula that is clearly working; Vivian recently cleared the boards at the latest awards, taking home a staggering seven medals—including four Gold, one Silver, and one Bronze—alongside a coveted Champion Award. From the high-pressure kitchens of Seta to the helm of her own brand, V’s Desserts, Vivian is proving that when you combine trade school foundations with a relentless work ethic, you get something truly world-class. We sat down with the champion herself to see what makes her tick.
The Profile: Vivian Wang, Founding Force, V’s Desserts
Your Roots? Born in Sydney, 1996.
Education? Bachelor of Management (UTS) & Cert IV in Commercial Cookery (Ultimo TAFE).
Which kitchen truly shaped you? Seta. It is an incredible environment, staffed by deeply knowledgeable chefs and equipped with world-class technology. It’s where I truly mastered the art of precision and the necessity of absolute attention to detail.
Your must-have kitchen tool? The kitchen scale. It’s proof that in the world of pastry, accuracy isn’t just a preference, it is the most important ingredient.
Classic or Modern? Modernity allows for incredible creativity, but a perfectly executed classic will always be the benchmark. It’s hard to beat perfection.
A proud moment for Vivian, handing over a slice of the famous Basque Cheesecake. With a dedicated gluten-free fan club that stretches out the door.
What keeps you going? Caffeine, culinary passion, and the non-negotiable mission of keeping my dog in the lifestyle to which he has become accustomed.
Creamy, Dreamy, and Award-Winning: This is the one that started it all.
What defines the V’s Desserts menu? Our signature Basque Cheesecake range and our artisanal gluten-free focaccia. These are the creations that defined our identity from day one.
Vivian Wang and Linda Schacher sharing a moment together at V’s Desserts.
Vivian Wang finding her rhythm in the legendary Seta kitchen.
How has travel influenced your palate? Europe was a masterclass in respecting tradition and perfecting classic techniques. Asia, conversely, taught me the delicate art of balance—in flavours, in ingredients, and in life.
Before the Basque: Vivian back in the day at Seta.
Your advice for young graduates? Adopt an entrepreneurial mindset. Identify your unique gift and pursue it relentlessly. Everyone is made for something; the secret is having the grit to become the best at it.
Gold Standard: Vivian Wang with her award-winning Basque Cheesecake.
Current obsession ingredient? Vanilla. It’s the ultimate silent partner—subtle on the palate, but it brings a profound, quiet depth to every creation.
Vivian Wang with Head Teacher of Ultimo TAFE, Scott Wilson at Cookery Graduation Certificate 4. Talent is nothing without the backbone to back it up. TAFE taught me the basics, but the kitchen taught me the grit to master them.
How do we attract the next generation of culinary talent? By illuminating the horizon. We have to show them that a career in food isn’t just a job—it’s a passport to global innovation and total creative freedom.
The 2026 Sydney Royal Cheese & Dairy Produce Show Judges at work.
The secret to a great purveyor relationship? Simple: Treat them like the essential partners they are.
Sweet Support: Vivian Wang shares a moment at the with her mother, Dana, the quiet force behind the scenes of the V’s Desserts journey.
The Champion’s Tally: Four Golds, a Silver, a Bronze, and the Champion Award. A huge congratulations to Vivian Wang.
V’s Dessert’s
Shop 22/2b Francis Street
Dee Why (Northern Beaches) Sydney, Australia.
Opens Thur-Sat 8.30-4pm
Sun 8-3.30pm
Phone: 0414 524 726