Introducing

Michelle TCHEAFood professional and branding intelligence expert: changing 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 JapanFrom 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

Change the way people eat

Food ConceptsWhat 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 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

I know What do people want to eat?Talents of Michelle Tchea:

Simple ingredients converted into delicious mealsExperience caters to a wide demographicExtensive experience in catering to a specific audienceImprove your current menus to widen your audienceCreate new menus and recipes to drive in more eatersTarget international diners e.g.. Expatriates etc.Improve restaurant operationsCollaborate with existing chefs on menu improvementsEstablish new recipe ideas with current chefs that start new food trends.Improve quality and operations in the kitchen and in the dining room for customersChange 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

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 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/

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 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)

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 and Tofu

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

0 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.

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!

What else? Other servicesMystery Shopping: Cutting down restaurant bottlenecksHow 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/

Contact Details how to reach me

Michelle Tchea

Email: m.tchea@gmail.com