China
4h. Other countries I have lived
China, since I was born. Australia from 1991. I also lived in Canada for 3 months.
In 1993, after 10 years continuous service in Adult Education, I received the Long Service Award during Adult Learning Week.
At an early age I worked in the family’s restaurant. I was always fascinated by the way my mother prepared traditional yum cha delicacies. It was a real artwork. Cooking is one of my passions. Through my work as a journalist, I tried out many Chinese cuisines throughout China. I always recalled what I tried and practiced them at home.
In my cooking workshop students will be provided with in-depth knowledge about yum cha; they will also gain the feel of the ingredients. Demonstration, hands-on and sampling are the ways we finish off the class. Participants will work in groups with small numbers as this ensures that everyone gets individual attention. My students always tell me that the dishes they make 'look good – the tastes are even better!'
I have my food experiment party every now and then. My children and colleagues are the lucky guinea pigs. Cooking is like taking a creative adventure. I am always researching and experimenting new recipes and methods. Tea is essential to the Chinese culinary experience. For this reason I offer many types of teas of superior quality, directly imported from China.