Famous alumni

Fuchsia Dunlop(伏霞 邓禄普)

 

 

Introduction:
Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).
Fuchsia writes for publications including The Financial Times, The New Yorker, Gourmet and Saveur. She is a regular guest on radio and television, and has appeared on shows including Gordon Ramsay’s The F-Word, NPR’s All Things Considered and The Food Programme on BBC Radio 4. She was named ‘Food Journalist of the Year’ by the British Guild of Food Writers in 2006, and has been shortlisted for four James Beard Awards. Her first book, Sichuan Cookery, won the Jeremy Round Award for best first book; Shark’s Fin and Sichuan Pepper won both the Jane Grigson Award in the US, and the Kate Whiteman Award for Food and Travel in the UK.
She is a consultant to the popular Barshu Sichuanese restaurant in London, and has also consulted and taught Chinese cookery for companies including Williams Sonoma, Sharwoods and Marks and Spencer. Fuchsia has spoken and cooked at conferences and events in China, Barcelona, California, New York, Sydney and Singapore, and as part of the Transart festival in Bolzano, Italy.

Link of her website: http://www.fuchsiadunlop.com

Hu Xiaojun(胡小军)

 

Introduction:

Hu Xiaojun, a graduate of Sichuan Higher Institute of Cusine, was elected as “the “100 Most Powerful Chicagoans” of 2012” by The famous Chicago-Chicago Magazine. Hu Xiaojun is the only Chinese decedents elected this year.
He had made an unreachable accomplishment in introducing Chinese culture to Chicagoans through Chinese gourmet. Based on running the seven time-honored restaurants, he’s becoming a key member of the booming Chinese business circle. The paper points out that he’s been the most outstanding Chinese Cook in Chicago.

Links of Hu Xiaojun’s News:
http://paper.people.com.cn/rmrbhwb/html/2012-01/30/content_999024.htm

http://news.xinhuanet.com/video/2012-01/24/c_122618151.htm

Katya Knyazeva(张霞)

  

 

Introduction:
Katya Knyazeva is a journalist and fine artist born in Siberia. Katya studied Chinese cuisine in Sichuan Higher Institute of Cuisine in April and May, 2012. She has lived in South Korea and the US and currently resides in Shanghai. Ms. Knyazeva has produced illustrated books, animations and a graphic novel; her work has been published throughout East Asia and the EU. She currently writes articles on cuisine, culture and urban form.
Link of Katya’s Blog and website:
http://guodao.livejournal.com/
http://www.avezink.com/

DIANE DREY

 

Has been involved in the food industry for over thirty years as President of a bottled water manufacturing company operating in New York metropolitan area. In 2008 she sold the business to an international firm and joyfully entered early retirement. Diane holds an MBA in Finance and is a graduate of the Harvard Business School OPM executive education program.
Since "retirement" Diane has become a volunteer business counselor with Score (www.score.org) a resource partner of the US Small Business Administration. She advises entrepreneurs wishing to start or expand their company on finance, marketing, personnel development and strategic planning.
Diane's passion has always been traveling, and she has traveled extensively.  In early 2009 she spent two months touring southwest China and visited the Sichuan Institute for Higher Cuisine. She recognized the school was a hidden treasure and westerners would greatly enjoy studying at the school, but at that time classes were only given in Chinese. She started this program to give English speaking people the opportunity to study authentic Sichuan cuisine as did well known food writer Fuchisa Dunlop.
While Diane organizes the cooking program with the School, participants will also have the benefit of local Chengdu residents and tourism professionals who will lead the non-cooking activites.  Diane's main goal is to create a memorable experience for all participants and spread the love of Sichuan cuisine around the world.  

www.cookingschoolinchina.com

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