The hottest Chinese chef of the moment and known to her audience as ‘Ching’, international TV chef and cookery author, Ching-He Huang, is an ambassador for Chinese cooking around the globe.
Ching is recognised as a foodie entrepreneur having created her own food businesses and has become the face of Chinese cookery internationally through her TV shows, books, tableware range and involvement in many high profile campaigns and causes.
Ching’s culinary ethos centres on fresh, ethically sourced ingredients, Chinese heritage and modern flavours - her food is the perfect fusion of tradition and innovation. Ching makes Chinese cooking accessible and healthy, appealing to East and West alike.
Born in Taiwan but raised in South Africa and London, Ching moved to Britain when she was eleven years old. Cookery was a vital connection between Ching and her Chinese heritage; from an early age she developed a great passion for learning about Chinese food, preparing it and sharing this skill with others. Today, cookery is still the means by which Ching stays in touch with Chinese culture.
A self-taught chef, Ching launched her own catering company, Fuge Ltd, straight out of university. The large-scale London-based kitchen supplied food to blue chip companies (1999-2009) and it was from here that Ching quickly progressed to a career in TV. By 2005, she was tipped as the UK’s hottest new Chinese chef, starring in her first TV series.
Ching’s dynamic approach to modern Chinese food is evident in her immensely popular TV work. Her earliest shows included Ching’s Kitchen (Good Food Channel, 2005), Chinese Food Made Easy (BBC2, 2008), and Chinese Food in Minutes (Channel Five, 2010). Subsequently she has enjoyed huge success with her Easy Chinese format: an original series entitled Easy Chinese: San Francisco (Cooking Channel, 2011) led to later series Easy Chinese: New York & L.A.(2012) and Easy Chinese: New Year Special (2013) (both Cooking Channel). More recently Ching returned to UK screens with Exploring China (BBC2, 2012), a collaboration with Ken Hom which was licensed on networks throughout the world. In addition to UK and US exposure, Ching’s programmes have been aired in Australia, Belgium, Germany, Iceland, New Zealand and Poland, as well as through BBC Lifestyle’s Asian feeds in China, Korea, Hong Kong, Singapore and Taiwan.
In autumn 2013, Ching is shot her fourth show in partnership with the Cooking Channel. This exciting new series is provisionally titled Restaurant Redemption: over the course of thirteen half-hour episodes, Ching travels across the US to meet failing restaurateurs and help them save the businesses they love.
Ching has published five best-selling cookbooks to date, and has another one planned in 2015. Her current books are: Exploring China (UK), Ching’s Fast Food (UK) and Everyday Easy Chinese (US), Ching’s Chinese Food in Minutes (UK), Chinese Food Made Easy (UK) and China Modern.
Products and website
In 2010, Ching brought out her signature range of homeware products; these are now available in most UK department stores. In 2014, Ching plans to grow this licensing range further.
In 2013, Ching launched a great new online video recipe library for her fans: “Click & Cook”. This cookery teaching resource runs through her website www.chinghehuang.com, offering subscribers exclusive step-by-step cook-along recipes and an online community of support. This innovative feature has already increased Ching’s online reach and she plans to build on this success in 2014, growing her online community and partnerships further.
In August 2013 Ching teamed up with Wendy Wu, the number one travel operator in the UK, to curate and design a deluxe foodie tour of China’s culinary highlights. The Ching-He Huang “Taste of China” tour is currently being promoted and will launch in 2014.
Ching was nominated for a Daytime Emmy in 2013, as best culinary TV host in the US.
Ching’s activity is extensively covered in the media - she is a regular on the BBC1’s Saturday Kitchen and has had multiple appearances in national press features in Independent on Sunday, Observer Food Monthly, The Telegraph, a three-week serial in The Times and a red carpet report from the Emmy’s for Grazia. With recipes featured in Hello! magazine and across websites such as Good Food Channel and Food Network.
Ching is a Buddhist and she supports multiple charities including the International TZU-CHI charity.
For more information about Ching, please visit www.chinghehuang.com or contact Kate Heather on firstname.lastname@example.org T: 07974 114 870
You can also download my Bio (pdf).