Culinary Consultant, CMT
Summary
• Culinary Director for Yan Can Cook, Inc.
• Training consultant in Hospitality, Vietnam
• Culinary and Restaurant Menu Consultant, Vietnam
• Chef/Instructor CCA/Le Cordon Bleu San Francisco
• Product Evaluator / Master Taster America’s ChefsBest
• Chef/Instructor Art Institute of San Francisco
• Restaurant consultant, San Francisco
• Product / Recipe Developer / Chef Consultant Center for Culinary Development
• Infomercial Television Chef Nu-Wave oven
• Team Building Executive Chef Le Culinaire Concierge
• Demonstration Chef General Electrics
• Studio Set Coordinator / Executive Chef Yan Can Cook Show
• Advising Chef Martin Yan’s Culinary School China
• Recipe Developing Cookbook Chef Yan Can Cook
• Chef/Instructor Draegers, San Mateo
• Chef/Instructor Ramekins, Sonoma
• Private Caterer
Culinary Books and Publications:
Culinary Writer / Consultant Chinese Cooking For Dummies, Asian Favorites and Martin Yan’s China Cook Books by Television Master Chef Martin Yan of Yan Can Cook published 2000 IDG
Culinary Column Writer The Culinarian Chef Magazine
EXPERIENCE
Culinary Director
Yan Can Cook, Inc.
March 2015 – Present (4 months) San Mateo and the Bay area
In Chef Martin Yan's new TV series, 'Taste of Malaysia', in charge of contacting chefs, hotels and restaurants regarding ingredient procurement, cooking demos, food ingredients and culinary tools.
Local language translator.
Setting up cooking demo areas for Malaysia and the US on-location and studio filming.
Liason for the step-by-step presentations and food requirements between the kitchen and the studio.
Food stylist for final plating and beauty shots.
Research, recipe tester and writer for the up-coming cookbook.
Master Taster
America's ChefsBest
December 2000 – Present (14 years 7 months)
Trained in sensory evaluation, earning the title of Certified Master Taster; evaluate nationwide products and appliances.
Chefs' Council
Center for Culinary Development
2000 – Present (15 years)
In some projects I was able to create the recipes for products and packaging of those products.
Facilitated brainstorming sessions with representatives of Fortune 500 companies in search of ideas to develop and increase market share products. Assisted in the projects’ budget plans.
Chef Instructor
California Culinary Academy/Le Cordon Bleu
December 1999 – Present (15 years 7 months)
Taught Basic Skills, Garde Manger, Principles of Asian Cuisine, Cuisines Across Cultures, Foundations I and II, Consumer Master Courses
Vice-president
A Sip and a Taste
February 1999 – Present (16 years 5 months)
A consulting company specializing in food and beverage, recipe development, cook book writing, cooking classes (private and public), and much, much more…
