Chef of Chef Works – Celia Chan

Celia is the founder and chef of ‘Cooking Fever Cooking Studio’ and her mother, who cooks very well, influenced her cooking talent and instinct.

Celia initially had her dream job of being a flight attendant when she graduated from school and it gave her a great opportunity to explore different cuisines and experience different cultures around the world.

Although she did not have any formal cooking training in either a culinary school or professional kitchen, she started cooking when she was 15 years old. Celia would often cook for herself at home and always tried different kinds of cuisine which built up her passion and interest in cooking.

Celia believes “dreams don’t work until you do something about it”. In order to chase her dream, she decided to quit her current job in the real estate industry (although the money was good) to open a cooking studio, ‘Cooking Fever’ in April 2015 to teach cooking classes and share her passion with others.

Celia specialises in Fusion Western Cuisine and loves adding some new elements to traditional dishes. Her cooking classes are not too complicated and the ingredients are easy to find. She believes that simple and delicious food encourages people to cook.

Over the past 12 months, she has had 152 cooking classes and taught over 2,500 people including individuals and corporate clients.

Celia has also worked with many renowned brands and a vaiety of media on recipe development, food styling and recipe videos.

Your restaurant/business?
Cooking Fever. It’s one of the biggest cooking studios in Hong Kong.

 

Describe your kitchen?
It’s a cozy and homey kitchen with a touch of natural light. People enjoy themselves while experiencing the cooking class with me.

 

Favorite Chef  Works item and why?
Marbella Women’s Executive Chef Coat , I loved the pink color; it’s slim cut , soft and comfortable even if I wear it all day long and makes me look professional and stylish.

 

First job?
Flight Attendant for Cathy Pacific, it was totally different to what I am doing now, but as a Flight Attendant, it gave me a valuable opportunity to explore different cuisines and cultures.

 

Your favorite cookbook?
Raymond Blanc.

 

Your Awards
Nil 😉

 

Your cooking inspiration?
Dining out or watching the foodie programmes on Netflix.

 

Your speciality dish?
Adding the Chinese or Hong Kong styles to Western cuisine. I try add a new twist to traditional food.

 

Favorite dish to eat?
Desserts, always craving for sweets: from gelato, cheesecake to Chinese sweet soup.

 

Weirdest thing you ever ate?
Spider.

 

Favorite ice cream flavor?
Pistachio.

 

Favorite drink?
Flat White, or any drink with coffee.

 

Favorite wine (be specific)?
PERRIER-JOUËT BLASON ROSÉ.

 

Who would you most like to cook for?
My love, family and friends.

 

Who would you least like to cook for?
Those who don’t treasure food and those who waste food.

 

Favorite things to do when not cooking?
Watch the food network and go to Instagram or Pinterest to look for cooking inspiration.

 

Your latest project?
Writing a cookbook and will have a pop up restaurant in Q3.

 

Favorite city and why?
Paris, it’s a romantic and historic city with great food and culture, ranging from fine dining to fresh baguettes.

 

Your greatest indulgence?
Always exploring and trying different kinds of food.

 

Your all-time best culinary tip?
Cook what you love, trust your instinct and follow your heart . Always try cook and eat from seasonal foods.

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