Ching He Huang

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This is a Chinese name; the family name is Huang (Chinese: ; pinyin: Huáng).
Ching He Huang
Born (1978-11-28) 28 November 1978 (age 35)
Tainan, Taiwan
Education Queen Mary, University of London, Bocconi Business School
Culinary career
Cooking style Chinese cuisine, Taiwanese cuisine, British Chinese Cuisine
Website
http://www.chinghehuang.com

Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4; often known in English-language media simply as 'Ching'; born 28 November 1978) is a Taiwanese-born British food writer and TV chef who has appeared in a variety of television cooking shows. Ching has starred in three popular TV series and is the author of five best-selling cookbooks. She has developed a range of Ching-branded Woks, tableware, Chinese cooking and preparation utensils marketed by Typhoon Housewares, as well as branded exotic mushrooms grown in the UK and available through Tesco.

Ching He Huang brand Logo

Early life[edit]

Born in Tainan, Taiwan, Huang spent most of her early childhood in South Africa before her parents moved to London when she was 11 years old. Educated at Queen Mary and Westfield College of the University of London and Bocconi Business School in Milan, Huang graduated with a first class economics degree[1][2] and set up her own food businesses, Fuge Ltd[3] and TZU.[4][5][6]

Cooking[edit]

Ching often reinvents favourite Chinese dishes, and cooks them in a style different from most conventional Chinese restaurants in the UK. This style has proven to be very popular. Her aim is to use fresh and simple ingredients.

Broadcasting career[edit]

Ching is also known for her cookery programmes, her first being Ching's Kitchen which was first shown on UKTV Food in 2005. Other television appearances followed including Daily Cooks, Saturday Cooks and Great Food Live. Huang has also appeared on the BBC's Saturday Kitchen with James Martin, UK Food's Market Kitchen as well as guest appearances on Ready Steady Cook, Cooking the Books and cooked live for Melanie Sykes on Grand Designs Live. She also appears as a regular guest on Sky Television food show Taste, hosted by Beverly Turner.[7]

The Chinese Food Made Easy television series has been licensed into The Cooking Channel (USA), New Zealand, Germany, Iceland, Poland, Australia and Belgium and has been picked up by the BBC’s Lifestyle channel for all its Asian feeds, including China, Hong Kong, Taiwan, Singapore and Korea.[8]

In 2010, Huang fronted a new thirteen part cookery series on Five. The series Chinese Food in Minutes was based on Huang’s title of the same name, published by HarperCollins in September 2009. It included a branded microsite with video, recipes, episode guides and competitions, plus additional exclusive content websites.[9]

In 2011 her 13-episode series Easy Chinese San Francisco by Ching He Huang debuted on the Cooking Channel.

Ching returned to BBC2 in 2012 for Exploring China: A Culinary Adventure which showed her travelling and exploring China’s culinary culture with the godfather of Cantonese cooking, Ken Hom. There is an accompanying book to the series.

On June 2, 2012, Easy Chinese: New York and LA, another 13-part series for Ching premiered on the Cooking Channel.

On February 9, 2013 Ching appeared on BBC TV's Saturday Kitchen with James Martin, where she cooked up a special Chinese New Year dish of Sticky Belly Pork Rice Wrapped in Lotus Leaves.

"Easy Chinese: New Year Special San Francisco" - a one hour special about the Ultimate Chinese Feast which aired on February 10, 2013 on Cooking Channel.

On 10 February 2013 Ching featured on the first season, episode 45 of Channel 4's Sunday Brunch, preparing a traditional Chinese New Year meal of dim sum.

Ching appeared on Channel 4's Sunday Brunch again on June 9, 2013, prior to attending the Daytime Emmy Awards.

Publications[edit]

Ching has launched Click & Cook, an online video recipe library, offering exclusive step-by-step nutritious Chinese fusion recipes for people to cook themselves at home.

In 2006 she published her first recipe book, China Modern, which contained a variety of Chinese influenced recipes.

In 2008, she published a second recipe book to accompany a 6-part peak time television series Chinese Food Made Easy,[10] commissioned and shown by BBC Two and BBC HD.[11] Chinese Food Made Easy aired in June 2008 and was an instant success, attracting millions of viewers.[12] Her book, also called Chinese Food Made Easy,[13] was published alongside the series and was a number 1 bestseller for six weeks.

Ching's third book, Ching's Chinese Food in Minutes, was published on 3 September 2009.[14]

Huang's three books published by Harper Collins, including her most recent work, have sold 250,000 copies in the U.K. and are now available in 20 to 25 countries around the world.[15]

Other writing[edit]

Huang has also written for several food magazines such as Olive,[16] BBC Good Food and Delicious.[17]

Awards[edit]

Chinese Food Made Easy won the award for Second Best Chinese cuisine book in the world at the Gourmand World Cookbook Awards 2009.[18]

Chinese Food in Minutes won the award for 3rd Best Chinese cuisine book in the world at the Gourmand World Cookbook Awards 2010. [19]

Chinese Food Made Easy 2011 NAMIC Vision Awards Winner-Lifestyle Category [20]

Best Food Broadcast Award for BBC 2's Exploring China: A Culinary Adventure at the 2013 Guild of Food Writers Awards

Best Culinary Host nominee for Cooking Channel's Easy Chinese in Daytime Emmy Awards 2013

Gourmand Award 2013 for BBC 2's Exploring China: A Culinary Adventure

Personal life[edit]

Ching lives with her partner, actor Jamie Cho, in Cricklewood, North London.[21]

She is also an avid supporter of Traditional Chinese Medicine. On 5 October 2010, she signed an online petition against the impending European Directive on Traditional Herbal Medicinal Products, adding the comment: "This is absurd! I grew up using herbal medicine. More money into research and let the people decide."

Legacy of Taste[edit]

From 2009 to 2013 Ching-He Huang has teamed up with China's number one selling beer, Tsingtao, to "find the best Chinese dining experience in the UK". Members of the public were invited to nominate their favourite Chinese restaurant. A panel of experts led by Ching then had the role of judging which restaurant among the many nominations would be crowned. The restaurant that wins the Legacy of Taste title is awarded a trophy and framed certificate for display in their restaurant, with awards presented by Ching at a ceremony in London.[22]

Published works[edit]

References[edit]

External links[edit]