1. Introducing Michelle TCHEA AUTHOR, ESTABLISHED WRITER AND FOOD PROFESSIONAL: RECIPE DEVELOPMENT

2. Food, Glorious Food Audience 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

3. Food Concepts What is the next food trend?

4. 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

5. 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

6. From entrée to dessert What do people want to eat? Talents of Michelle Tchea: Simple ingredients into delicious meals Recipes catering to a wide demographic Initiate positive associations with your brand with recipes Develop new menus and recipe ideas to fit in with ‘in’ trends Widen your current demographic Target specific target groups, financial / cultural or age specific groups Target international diners e.g.. Expatriates etc. Healthy and Nutritious recipes available Professional advice on healthy eating habits and recipes Get people back in the kitchen with my recipes and your brand

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 Tchea Credibility 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)  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/

9. 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

10. Credits and Resume o Publications that reach over 800,000 readers a day o 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)

11. 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) Women’s Health and Fitness Magazine (Australia) SCMP: South China Morning Post Newspaper (China) Longetivity Magazine (South Africa) IMPACT Magazine (USA and Canada)

12. More than just pancakes Spicy 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 1 Tbs 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 Omelette with Kimchi SERVES 2 0 Butter 30 g (1 oz), melted 0 Cream (optional) 1 Tbsp 0 Eggs 3 0 Cooking oil 2 Tbsp 0 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.

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. Contact Details how to reach me Michelle Tchea http://michelletchea.wordpress.com/home/ Email: m.tchea@gmail.com