Recipe Development and Writing
Following a successful career as a Research and Development specialist, Michelle Tchea is offering her skills for recipes development to meet corporate, editorial and branding demands.
Her credentials and experience are backed by a strong background in food and beverage positions as a Chemist, innovator and creator. Having an appreciation for different cultures and cuisines, Michelle is a confident writer to meet your demands. Her specialties include Asian ingredients and dishes (Chinese, Japanese and South East Asian ingredients), European dishes (breads, pastries and also savory dishes) as well as recipes of current food trends to suit the Western palate.
Looking for creative recipes and delicious ideas in the kitchen?
Simple, Easy to understand, delicious and Original Recipes by Food Professional Michelle TCHEA
Michelle’s background in Biomedical Science and Chemistry, also gives her full flexibility when it comes to writing on nutrition, health and general well-being. She currently writes for a range of international publications such as Clean Eating, Oxygen Magazine, Men’s Health and also Reader’s Digest. Combining healthy eating, seasonal suggestions and sports / fitness makes Michelle a trusted professional.
Services include: recipe development, writing, nutritional features and also topical stories
Recipes are available in English, Chinese, Japanese and also French
Turn around is immediate, deadlines are always met with ease and professional services provided to the highest caliber and standard
Please contact Michelle directly for quotes and queries on her work via firstname.lastname@example.org
Michelle works closely with five star hotels, Michelin-starred restaurants and some of the world’s most talked about chefs. She provides menu consultations to meet new trends, tweaking and revolutionizing menus as well as helping chefs develop innovative dishes using Molecular Gastronomy and scientific techniques in the kitchen. She also provides menu analysis for nutritional and healthy eating requirements in the corporate and commercial environment.