Passion for Real Food / Apple Food Concept

od industry for many years, including several five-star hotels. Dedicated to promoting the very eating culture of Hong Kong, Nico worked with the Hong Kong Tourist Association in delivering Chinese cooking classes for Japanese tourists. She was interviewed on many occasions by various media in Japan; including the Cable TV, Japan and SHE Magazine. Nico’s recipes appear regularly in the monthly publication of the (Japanese Club of Hong Kong) as well as in the (EZ-life website). She also holds cooking classes for Japanese ladies in Hong Kong. Over the years, many have learned the very art and essence of Chinese cooking from her. With Nico’s passion for quality foods, possession of acute cooking senses and substantial hands-on experience, coupled with her extensive travel to various countries in Europe and South East Asia, she has been able to harmonize the meeting of the eastern tastes with western tastes, always coming up with very special dishes of uniquely tasty dishes. In recent years, Nico has developed tremendous interests in studying the health maintenance and revitalizing aspects of Chinese medicine. She has acquired a good wealth of relevant knowledge and insights in using herbs to regulate body functioning to enhance physical and mental health holistically. Nico now heads a food technology company, responsible for production of festival foods, seasonings as well as the development and production of high quality food products. At her leisure, Nico loves to share her cooking experience with others. She is a part-time cooking lecturer in the Home Management Centre of the Hong Kong Electric Co., Ltd; she also teaches cooking in the newspaper “Apple Daily” and in the “appledaily.com”. in Food Science (University of Guelph) and a M.Sc. in Food Industry Marketing and Management (Imperial College of Science, Technology & Medicine, University of London). Committed to putting her professional knowledge into practice, she has served in the food industry for more than twenty years. Linda worked for several sizable food production companies responsible for quality assurance and operations management as well as research & development. She took charge in the new development of the XO sauce and the cheese cocktail sausage and sausage products. When she was the consultant for Traditional Soy Sauce Company. Linda rejuvenated the old-style and traditional sauces into a series of new sauces for classic dishes. Linda travelled extensively in China, tasting a wide spectrum of flavors from the authentic dishes of different provinces - from sweetness in the south to savory in the north; from sour in the east to spiciness in the west. All these flavors mingled with Linda’s fond memories will always sit in her heart. Having worked in China for so many years, Linda is inspired by the very spirit that foods and medicine are in fact of the same origin. She devotes herself to studying the use of medicine and natural herbs in food dishes and has learnt to appreciate the healing effect of food-cum-medicine dishes. Apart from running the food technology company which Linda set up with Nico, she also takes up consultancy work in food industry. In addition, she is the part-time Food Science instructor of the Hospitality Industry Training & Development Centre and Chinese Cuisine Training Institute. The course aims at equipping students with the needed knowledge on food safety and hygiene which would qualify them to be a hygiene supervisor recognized by the FEHD (Food & Environmental Hygiene Department) of the Government. She is also registered as an approved RSPH (Royal Society of Public Health, England) trainer and invigilator of Level 2 & 3 Awards in Food Safety in Catering and Nutrition for healthier food and special diets
During the Beijing 2008 Olympic Games, Linda was appointed as Food Safety Manager in the Games Services Division responsible for overseeing a full spectrum of preparatory work in ensuring the safety of foods served at the competition venues of the equestrian events. Drawing on her expert knowledge and professional experience, Linda has put in place a high standard of food safety and monitoring system for the competition venues at Shatin and Beas River; prepared safety-conscious food menus with much variety; provided training on food hygiene and safety for the Caterer and relevant personnel; conducted frequent safety inspections and audits to the central kitchen and serving areas; and enforced the improvement measures on logistics delivery of food materials and operation of the food preparation and serving areas. In the fulfillment of the goal of “ Zero Food Poisoning” Linda played a pivotal role in enabling the achievement.