School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs since birth, Jeremy developed his passion for food early on, 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 Chanel 4’s Sunday Brunch, ITV’s This Morning, and features in several of Nigel Slater’s cooking series.
His latest undertakings include serving as Executive Development Chef for newly opened London restaurant Cha Chaan Teng; a 170 cover a modern interpretation of the post-WWII Hong Kong East-meets-West diner, and Zing Zing Take Away group; offering customers an msg-free healthier takeaway experience.
But perhaps the achievement he is most proud of 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 Unchppped. Jeremy’s second book Hong Kong Diner has newly been released September 2017 and features recipes and insight into Hong Kong’s vibrant street food and diner culture.
Jeremy’s ability to bringing food to life with a refreshing laid back, straight-forward approach has helped him to build an ever-growing and thriving specialist cookery school, develop and produce delicious recipes, and create innovative teaching techniques that are making their way through the culinary world.
His favourite phrase: Ni Chi Fan Le Ma “Have you eaten yet?”