Introducing

Michelle TCHEAAUTHOR, ESTABLISHED WRITER AND FOOD

PROFESSIONAL: RECIPE DEVELOPMENT

Food, Glorious FoodAudience outreach with delicious recipes

Capture Start a buzz – initiate interest

Associate and Relate Can a good cook become a great cook with your products? Does food taste better with better cookware? YES.

Drool Bring food concepts to life with a simple, yet engaging menu

Change the way people eat and cook

Food ConceptsWhat is the next food trend?

Services Reaching goals Project implementation Expanding networks Increasing audience awareness and food association with brands Production management Quality management Insight and trend forecasting Brand strategy New concept creation Producing new menus and recipes from Western culture for the Asian

palate Generating positive response to new menus Creating new menus that are gender specific, trend setting or culture driven Improving and double checking menus to increase business

New Ideas, new talentFood Expert: Michelle Tchea

Professional Food and Beverage ExpertRecipe Developer and Innovation SpecialistClients in Europe, Australia and United StatesSuccessful business relations with food and beverage brandsSuccessful business relations with Luxury Hotels and Michelin RestaurantsUnsurpassed knowledge in European food, American cuisine and Asian tastesTrained Western and Eastern palate

Multi-lingual: English, Chinese and proficient in French

From entrée to dessertWhat do people want to eat?

Talents of Michelle Tchea:

Simple ingredients into delicious mealsRecipes catering to a wide demographicInitiate positive associations with your brand with recipesDevelop new menus and recipe ideas to fit in with ‘in’ trendsWiden your current demographicTarget specific target groups, financial / cultural or age specific groupsTarget international diners e.g.. Expatriates etc.Healthy and Nutritious recipes availableProfessional advice on healthy eating habits and recipes

Get people back in the kitchen with my recipes and your brand

Still hungry? Recipes for every occasion: simple to gourmet, ingredient

specific, themed, trend-setting recipes

Cater to all demographics - meets all budgets, introduces new items, target specific groups – women, corporate executives, expatiates, people with high income

Create recipes and menu ideas that are ingredient specific or driven by current food trends

Michelle Tchea Credibility

EducationBachelor of Biomedical ScienceMasters in Physical Chemistry –The University of Melbourne, Australia (Summa Cum Laude)

Career: Research and Development Scientist :ChemistryFood and Beverage ProfessionalMarketing and Branding intelligence expertEstablished writer and editor (food / travel / Healthy& Nutrition)

Established Food and Beverage Professional Highly sort after professional Background: Research and Development Chemist Well connected with international chefs and restaurateurs On top of the latest food and eating trends Currently writes for global publications on Health, Nutrition, Travel and Culture

http://michelletchea.wordpress.com/home/

Best seller Books

A two-throng approach to becoming the home chef you always wanted to be.

Delicious, yet simple recipes from Entrée to

Dessert

The piece de resistance of Australia and New Zealand’s best chefs.

A must for all food and travel lovers

New York, New York. Surrounded by delicious eateries and cafes, cook

up a storm in the heart of NYC. Don’t let space dictate what you eat,

anything goes in My Little SoHo Kitchen

Credits and Resumeo Publications that reach over 800,000 readers a dayo Extensive Social Media Outreach o Generating over 20 million readers for online applications

Food&Beverage:-Savour Magazine (Singapore)-Food and Travel Magazine (Asia)-PIE Magazine (Canada)-French Provincial Magazine (Australia)-Connoisseur Magazine (Australia)-Honest Cooking (USA / International)-TASTE Magazine-Appetite Asia Magazine-Food&Travel Magazine-New Asian Cuisine (United States of America)-Crema Coffee Magazine (Australia)-International Food, Wine and Travel Writer’s Association (Global)-CnnGO (Asia)

Career Highlights publications

Travel

Malaysian Airlines: MAS TravellerEmirates Airways: Open Skies (Dreamscapes ( Luxury Travel)Splendia Online Magazine (Europe / UK)MASTraveller Magazine (Asia)Asahi Weekly - Travel (Japan)Kyushu Walker (Japan)PIE Magazine (USA and Canada)IFWTA (Global)

Health / Nutrition and Fashion SHAPE Magazine (Singapore)Harpers Bazaar (Malaysia)Heart Wise Publications (Australia)ABC HEALTH (Australia)Women’s Health and Fitness Magazine (Australia)SCMP: South China Morning Post Newspaper (China)Longetivity Magazine (South Africa)IMPACT Magazine (USA and Canada)

More than just pancakesSpicy Crunchy Peanut Salad

Serves 2–3 Carrot 1, juliennedBean sprouts a handful, tails removedChinese cabbage 2 handfuls, shreddedCoriander leaves a small handful, coarsely choppedLime slices for garnishing DressingSugar 1 TbsPeanut sauce 1 TbspRoasted peanuts 2 Tbsp, crushed + more for tossingGarlic 3 cloves, peeledBird’s eye chillies 2Sugar 1 tspFish sauce 1 tspLime juice from 2 limes + more if needed 1. Mix carrot, bean sprouts and Chinese cabbage together.2. For the dressing, pound all ingredients with a mortar and pestle. Mix well and drizzle over the vegetables. Add more lime juice if too dry, or a splash of hot water to loosen the salad. Toss with more roasted peanuts.3. Garnish with coriander and lime slices. Serve. 

Spicy Omelette with Kimchi

SERVES 2

0 Butter 30 g (1 oz), melted0 Cream (optional) 1 Tbsp0 Eggs 30 Cooking oil 2 Tbsp0 Grated cheese or baby spinach to serve

Add the butter and cream into the eggs. Beat slightly with a fork. Heat oil in a pan and add the egg mixture. Tip the pan to distribute the eggs, so they completely cover the bottom. As it starts to firm up, run a spatula under the edges, bunching the mixture toward the centre so the remaining liquid can cook. The eggs should cook slightly yet still remain moist on top.If desired, fill the omelette with your favourite topping—chopped kimchi as well as other favourites! Turn off the heat and fold the omelette. Slide it onto a plate.Serve immediately.

Sample Recipes:Sticky Maple Syrup Chicken Wings

Chicken wings 1 kg (2 lb 3 oz)

Marinade1 tablespoon absolute pure maple syrupGarlic 5–8 cloves, peeled and choppedLight soy sauce 3 TbspOyster sauce 1 TbspSherry, Port or water 1 TbspGround white pepper 1/2 tsp

1. Wash chicken wings under cold running water. Drain well.2. Mix marinade ingredients in a bowl.3. Place chicken wings in a clean bag and pour in marinade. Lightly squish the bag to coat chicken wings evenly. Leave to marinate for at least 2 hours.4. Preheat oven to 180˚C (350˚F).5. Line a baking tray with foil and arrange chicken wings over. Reserve leftover marinade sauce.6. Bake for about 25 minutes, until chicken wings are slightly charred on the outside. Pour leftover marinade over the wings and continue to bake for another 10 minutes, until chicken wings are crusty on the outside.7. Serve immediately or you'll be left hungry!

Contact Details how to reach me

Michelle Tchea

http://michelletchea.wordpress.com/home/

Email: m.tchea@gmail.com