The Life of the Brand Ambassador: Baking and Home Visits with Lynn Ong
Meet Lynn Ong, our Brand Ambassador for Gaggenau in Singapore. Here she tells us how she’s managed to combine her love for cooking and baking with her love for BSH appliances.
Lynn Ong is a former Singapore Airlines Flight Attendant who is passionate about cooking and baking. She has been working as a Brand Ambassador at our Centre for Consumer Centricity in Singapore for the past 5 years. Today, her customers and friends in Singapore know her as the face of Gaggenau – our luxury home appliances brand – a title she has earned through extensive home visits to new and existing clients.
When Lynn first started working with BSH she was responsible for undertaking home demonstrations for all local customers in Singapore who owned Gaggenau appliances, regardless of how and where they had bought them. The initial intention behind these home demonstrations was to “take the luxury brand to the next level and enhance the individual customer’s experience with their appliance” she says.
From very early on, these home visits represented an opportunity for Lynn to arm her customers with specific product knowledge, something she really enjoyed doing. She took pride in the fact that whether they wanted to know the ideal cooking temperature for cooking their Christmas turkey, or advice on the optimum temperature to store a special bottle of Petrus in their wine cabinet, she had this information for them, and more.
Sharing her love for cooking
Her visits gradually evolved to include cooking demonstrations too. Since the average home demonstration takes an average of 2-3 hours, Lynn really gets to know her customers and their individual likes and dislikes, along with their food preferences and allergies. So, for her, visiting customers began to feel like visiting close friends and she started to take baskets of fresh food with her to share her passion for cooking and her culinary knowledge with them too.
The Committed Brand Ambassador
Today, Lynn’s job involves a number of different things. She regularly visits kitchen dealers to learn about their needs and any issues they might have. She provides home cooking demonstrations and refresher courses for 10 potential and existing customers every week. She also attends luxury-networking events to expand her personal network and increase the general brand awareness of BSH and Gaggenau in Singapore. The final aspect of her job involves organizing private dining sessions with special customers.
When she’s not working as a Brand Ambassador for BSH, Lynn loves to bake. She regularly makes customized birthday and wedding cakes for her loved ones and often bakes for charity events too. She shares this love for baking with treasured customers who have become good friends by surprising and delighting them with her signature gluten-free birthday cake for their birthdays and other sweet treats during the year. Below you will find one of her favorite recipes – for red velvet cupcakes that she would like to share with you. Enjoy!
Lynn’s red velvet cupcakes with cream cheese frosting
• 2 large eggs, separated
• 190g cake flour
• 1/2 tsp baking soda
• 10g Valrhona cocoa powder
• 1/4 tsp salt
• 60g unsalted butter
• 180g caster sugar
• 120ml Olive oil
• 2 tsp vanilla extract
• 1/2 tsp distilled white vinegar
• 1 tbsp red gel food coloring
• 120ml buttermilk, room temperature
CREAM CHEESE FROSTING:
• 225g cream cheese, softened
• 60g unsalted butter, softened
• 180g icing sugar
• 2 tbsp cream or milk
• 1 tsp vanilla extract
1. Preheat the Gaggenau oven to 180°C, top and bottom heat.
2. Whisk the 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
3. Sift the cake flour, cocoa powder and baking soda together in a bowl. Set aside. Add salt to the dry ingredients
4. Using a mixer fitted with a paddle attachment beat the butter on high speed until smooth and creamy, about one minute
5. Add the sugar and beat on high speed for two minutes until fluffy. Scrape down the sides.
6. Add the oil and beat on high for 2 minutes.
7. Add 2 egg yolks and the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides. Beat in the vinegar and the food coloring.
8. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix.
9. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
10. Spoon batter into the cupcake case and place the chocolate truffle inside and top up with the batter until 2/3 full. Bake for 20-21 minutes or until you can insert a toothpick in the center and it comes out clean.
11. Make the frosting: Using a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the icing sugar and 1 tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more tbsp cream if needed to thin it out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving.
**chocolate truffle – 115g chocolate, 90ml whipping cream, 15g butter, a dash of cognac Heat cream and butter and bring just to boil. Immediately pour it over the chocolate pieces and allow it to stand without stirring for a few minutes. Stir gently until smooth and chill till it becomes fudgy. Form into balls with a melon scoop and freeze.
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