Jeremy Pang
School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well. He attributes his love of food to his father, who was keen for him to experience exciting flavours and exotic foods whilst he was a young boy.
Over the years Jeremy’s expertise in the Chinese food industry has continued to gain recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. His recipes and work have been featured in a wide variety of national publications, along with a growing number of TV appearances; from Food Network’s Big Eat to regular appearances on Sunday Brunch, and features in two different Nigel Slater cooking series. Perhaps the achievement he is most proud of, however, is having gained endorsement and mentorship from Chinese culinary expert and legend Ken Hom, both for School of Wok, and by way of a written foreword for Jeremy’s first cookbook; Chinese Unchopped.
Whilst Chinese Unchopped helps demystify Chinese cooking by unpacking some of the fundamental techniques in Chinese home cooking, his second book, Hong Kong Diner, is a love letter to Hong Kong itself; both its vibrant street food and diner culture.
His favourite phrase? Ni Chi Fan Le Ma, 'Have you eaten yet?
School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well. He attributes his love of food to his father, who was keen for him to experience exciting flavours and exotic foods whilst he was a young boy.
Over the years Jeremy’s expertise in the Chinese food industry has continued to gain recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. His recipes and work have been featured in a wide variety of national publications, along with a growing number of TV appearances; from Food Network’s Big Eat to regular appearances on Sunday Brunch, and features in two different Nigel Slater cooking series. Perhaps the achievement he is most proud of, however, is having gained endorsement and mentorship from Chinese culinary expert and legend Ken Hom, both for School of Wok, and by way of a written foreword for Jeremy’s first cookbook; Chinese Unchopped.
Whilst Chinese Unchopped helps demystify Chinese cooking by unpacking some of the fundamental techniques in Chinese home cooking, his second book, Hong Kong Diner, is a love letter to Hong Kong itself; both its vibrant street food and diner culture.
His favourite phrase? Ni Chi Fan Le Ma, 'Have you eaten yet?
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