Presentation on theme: "Introducing Michelle TCHEA Food professional and branding intelligence expert: changing the way we eat MAPLE SYRUP."— Presentation transcript:
Introducing Michelle TCHEA Food professional and branding intelligence expert: changing the way we eat MAPLE SYRUP
Hungry? Encourage East to meet West with delicious results How to enjoy Maple Syrup? Does it work with Asian ingredients? Capture Start a buzz – initiate interest Associate and Relate Bring food trends to the people of Japan From pancakes to hamburgers; Spanish tapas to Scandinavic smoked fish … what will the Japan eat next? Drool Bring food concepts to life with a simple, yet engaging menu More than pancakes…maple syrup is key to success in the kitchen
Food Concepts with Maple Syrup What is the next food trend?
Services Reaching 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
New Ideas, new talent Food 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
I know What do people want to eat? Talents of 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
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 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
credits Books: Building a Meal (Marshall Cavendish / Penguin Books) Signature Dishes (New Holland Publishers) New Title for My Little SoHo Kitchen (Marshall Cavendish Publishers) Food and Beverage: -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 Writers Association (Global) -CnnGO (Asia)
Career Highlights publications 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) Health / Nutrition and Fashion SHAPE Magazine (Singapore) Harpers Bazaar (Malaysia) Heart Wise Publications (Australia) ABC HEALTH (Australia) Womens Health and Fitness Magazine (Australia) SCMP: South China Morning Post Newspaper (China) Longetivity Magazine (South Africa) IMPACT Magazine (USA and Canada)
More than just pancakes Crunchy Peanut and Maple Syrup 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 Maple Syrup Dressing Pure Maple Syrup 2 Tbs Peanut sauce 1 Tbsp Roasted peanuts 2 Tbsp, crushed + more for tossing Garlic 3 cloves, peeled Birds 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.
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!