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I ntroducing Michelle TCHEA

Frontier Natural Foods. I ntroducing Michelle TCHEA. Food p rofessional and branding i ntelligence expert: c hanging the way we eat. Hungry?. Encourage cooks to EAT and not just try your products Capture Start a buzz – initiate interest

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I ntroducing Michelle TCHEA

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  1. Frontier Natural Foods IntroducingMichelle TCHEA Food professional and branding intelligence expert: changing the way we eat

  2. Hungry? Encourage cooks to EAT and not just try your products Capture Start a buzz – initiate interest Associate and RelateBring food trends to the people of Japan From pancakes to hamburgers; Spanish tapas to Scandinavic smoked fish … what will the Japan eat next? DroolBring food concepts to life with a simple, yet engaging menu More than just a recipe, create a family favourite

  3. Food ConceptsWhat is the next food trend?

  4. Frontier Natural FoodsFind that special ingredient FNS 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

  5. ServicesReaching 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

  6. New Ideas, new talentFood 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

  7. 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

  8. 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

  9. Michelle TcheaCredibility • 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/

  10. credits Books: Building a Meal (Marshall Cavendish / Penguin Books) Signature Dishes (New Holland Publishers) New Title for 2013-14 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)

  11. Career Highlights publications 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) 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)

  12. More than just foodFrontier Natural Foods Spicy and Crunchy Peanut and Radish 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 Peanut sauce 1 Tbsp Roasted peanuts 2 Tbsp, crushed + more for tossing Garlic 3 cloves, peeled Frontier Bird’s eye chillies - dried 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. 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.

  14. Contact Details how to reach me Michelle Tchea Email: m.tchea@gmail.com

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