introducing michelle tchea food professional and branding intelligence expert: changing the way we...
TRANSCRIPT
Introducing
Michelle TCHEAFood professional and branding intelligence expert: changing the way we eat
Frontier Natural Foods
Hungry?Encourage cooks to EAT and not just try your products
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
More than just a recipe, create a family favourite
Food ConceptsWhat is the next food trend?
Frontier Natural Foods
Find that special ingredientFNS for wholesalers and home cooks Recipes for wholesale business ideas Encourage cooks to shop Frontier Natural Foods for special ingredients ie:
ingredients unique to Europe Create the next trend with Frontier
FNS is DIVERSE Target Multi-cultural groups to create mum’s traditional meals: five spice,
creole spices etc
FNS is HEALTHY Make your kitchen healthier with Frontier Natural Foods: salt-free shakers Spice up your meals without salt or oil
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
Established Food and Beverage ProfessionalBackground: Research and Development ChemistWell connected with international chefs and
restaurateursAbreast latest food and eating trendsCurrently writes for global publications on Health,
Nutrition, Travel and Culture
http://michelletchea.wordpress.com/home/
creditsBooks:
Building a Meal (Marshall Cavendish / Penguin Books)Signature Dishes (New Holland Publishers)
New Title for 2013-14My 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)
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 foodFrontier Natural Foods Spicy and Crunchy
Peanut and Radish 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 DressingPeanut sauce 1 TbspRoasted peanuts 2 Tbsp, crushed + more for tossingGarlic 3 cloves, peeledFrontier Bird’s eye chillies - dried Sugar 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.
Provence DOUBLE GRILLED CHEESE SANDWICH MELT
SERVES 4
• 8 1/2-inch thick firm white sandwich bread• 2 large eggs• 1/2 cup heavy cream• 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. Whisk until well 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.. Cut in half, and serve immediately.
