B RAND : V ITASOY With Food Expert and bestselling author Michelle Tchea

V ITASOY IDEAS Recipe Magazine / Brochure New, updated and appetizing images Delicious, Simple Recipes Healthy Recipes to suit vegans, vegetarians and health enthusiasts Credible, well known international face to represent / promote Vitasoy Tofu and other products in your line Services Available (Rates vary) Recipe Development, Testing and Writing Translations / Language adaptations Production: Professional content services (layout / style ) Photographs and Images

S ERVICES R EACHING 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

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 W HO IS MICHELLE TCHEA ?

I KNOW W HAT 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 ALL cuisines, cultures and demographics 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 Tweak menus to be more healthy and nutritious

S AMPLE RECIPE I TALIAN - INSPIRED C RISPY T OFU AND C APONATA Caponata: Homemade Caponata (recipe provided) Signature Crispy tofu: 340g Vitasoy Tofu- Firm 120g corn flour, sifted Oil for deep frying For caponata, heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add eggplant and stir occasionally until golden. Remove and set aside. In the same pan, add another 2 tablespoons of olive oil and cook the onions until translucent. Add the garlic, celery, chili flakes and roasted capsicum and continue to cook for another 5-7 minutes, until everything softens a little. Return the cooked eggplant and add tomatoes, sugar and a splash of water. Simmer until the sauce thickens, about 5 minutes. Stir through capers, olives, raisins and vinegar. Season to taste with pepper and extra vinegar and sugar to achieve the sweet and sour caponata flavor. For crispy tofu, cut Vitasoy Tofu into 8 cubes or 16 rectangles. Lightly coat with cornflour, shaking off any excess flour. Heat oil for deep-frying to 190C. Carefully drop tofu pieces in batches remembering not to overcrowd the pan. Fry tofu for 1 minute or until golden and crisp. Drain tofu on a wire rack. To serve caponata, stir through parsley before spooning over crispy tofu. Drizzle with extra olive oil and serve.

S PICY OMELETTE WITH KIMCHI AND TOFU FOR MOTHER’S DAY 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 VitasoyTofu, 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.

DOUBLE GRILLED CHEESE AND TOFU SANDWICH MELT ( SERVES 4) 8 1/2-inch thick firm white sandwich bread 2 large eggs 1/2 cup heavy cream ½ packet of VitasoyTofu, lightly mixed in a bowl 1 teaspoon fresh thyme, leaves 1 teaspoon coarse salt A grating of nutmeg 1/4 cup extra-virgin olive oil 2 tablespoons unsalted butter Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares. In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Add in the tofu and whisk until blended. In a 10 to 12-inch non-stick sauté pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.

M ICHELLE T CHEA C REDIBILITY  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 Writer’s Association (Global) -CnnGO (Asia)

C AREER H IGHLIGHTS 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)

C ONTACT D ETAILS HOW TO REACH ME Michelle Tchea