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I ntroducing Michelle TCHEA

I ntroducing Michelle TCHEA. Food p rofessional and branding i ntelligence expert: c hanging the way we eat. Hungry?. Simplicity can be perfection Capture Start a buzz – initiate interest Associate and Relate Bring food trends to the people of Japan

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I ntroducing Michelle TCHEA

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  1. IntroducingMichelle TCHEA Food professional and branding intelligence expert: changing the way we eat

  2. Hungry? Simplicity can be perfection Capture Start a buzz – initiate interest Associate and RelateBring food trends to the people of Japan From pancakes to hamburgers; Spanish tapas to Scandinavic smoked fish … what will the Japan eat next? DroolBring food concepts to life with a simple, yet engaging menu Change the way people eat

  3. Food ConceptsWhat is the next food trend?

  4. ServicesReaching goals • Project implementation • 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

  5. New Ideas, new talentFood Expert: Michelle Tchea Professional Food and Beverage Expert Recipe Developer and Innovation Specialist Clients in Europe, Australia and United States Successful business relations with food and beverage brands Successful business relations with Luxury Hotels and Michelin Restaurants Unsurpassed knowledge in European food, American cuisine and Asian tastes Trained Western and Eastern palate Multi-lingual: English, Chinese and proficient in French

  6. I know What do people want to eat? Talentsof Michelle Tchea: Simple ingredients converted into delicious meals Experience caters to a wide demographic Extensive experience in catering to a specific audience Improve your current menus to widen your audience Create new menus and recipes to drive in more eaters Target international diners e.g.. Expatriates etc. Improve restaurant operations Collaborate with existing chefs on menu improvements Establish new recipe ideas with current chefs that start new food trends. Improve quality and operations in the kitchen and in the dining room for customers Change menus that are healthy and nutritious

  7. 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

  8. Michelle TcheaCredibility • Established Food and Beverage Professional • Background: Research and Development Chemist • Well connected with international chefs and restaurateurs • Abreast latest food and eating trends • Currently writes for global publications on Health, Nutrition, Travel and Culture • http://michelletchea.wordpress.com/home/ education Bachelor of Biomedical Science Masters in Physical Chemistry – The University of Melbourne, Australia (Summa Cum Laude) career: Research and Development Scientist :Chemistry Food and Beverage Professional Marketing and Branding intelligence expert Established writer and editor (food / travel / Healthy& Nutrition)

  9. Best seller Books 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 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

  10. Credits and Resume • Publications that reach over 800,000 readers a day • Extensive Social Media Outreach • Generating over 1 million readers for online applications Food and 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)

  11. Career Highlights publications 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) Travel Malaysian Airlines: MAS Traveller Emirates 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)

  12. More than just pancakesSpicy Crunchy Peanut Salad Serves 2–3 Carrot 1, julienned Bean sprouts a handful, tails removed Chinese cabbage 2 handfuls, shredded Coriander leaves a small handful, coarsely chopped Lime slices for garnishing Dressing Sugar 1Tbs Peanut sauce 1 Tbsp Roasted peanuts 2 Tbsp, crushed + more for tossing Garlic 3 cloves, peeled Bird’s eye chillies 2 Sugar 1 tsp Fish sauce 1 tsp Lime 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.

  13. Spicy omelettewith kimchi and Tofu SERVES 2 • Butter 30 g (1 oz), melted • Cream (optional) 1 Tbsp • Eggs 3 • Cooking oil 2 Tbsp • Grated cheese or baby spinach to serve • 1 packet Tofu, firm, sliced into batons, lightly fried 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 and lightly fried Vitasoy Tofu, as well as other favourites! Turn off the heat and fold the omelette. Slide it onto a plate. Serve immediately.

  14. Sample Recipes:Sticky Maple Syrup Chicken Wings Chicken wings 1 kg (2 lb 3 oz) Marinade 1 tablespoon absolute pure maple syrup Garlic 5–8 cloves, peeled and chopped Light soy sauce 3 Tbsp Oyster sauce 1 Tbsp Sherry, Port or water 1 Tbsp Ground 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!

  15. What else? Other services • Mystery Shopping: Cutting down restaurant bottlenecks • How can I keep my staff in check? • What can be improved? • Are my employees following guidelines, meeting expectations and making sure the true experience is being met? • Get feedback from a marketing intelligence expert and food professional through POPintel Group • LEARN MORE: http://michelletchea.wordpress.com/talents-and-services/other-services/

  16. Contact Details how to reach me Michelle Tchea Email: m.tchea@gmail.com

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