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Chef Prish

9 years

Bio

I love working with food and I love working with people. My background in performance arts and life skills education has helped my create a food brand, NAKEDFOOD, that is unique and inspiring to all my customers. Some of my past clients include Royal Salute Whiskey, the Haitian Embassy, the European Union, Prudential Insurance, Standard Chartered, American Institute in taiwan (AIT), Huanan Bank, London School of Economics Alumni, Berkeley University Alumni, 10/10 Hope, Neal's Yard, Aesop and SKII. In January 2018, my restaurant, NAKEDFOOD was nominated as one of eight of the world's most inventive vegan restaurants by New York luxury travel and lifestyle magazine, "Electrify Magazine with a subscription rate of over 70, 000. In December 2017, I was honoured to be nominated by wandersnap.co as part of "Women Leaders in Asia: 50 Girl Bosses who Inspire". I was invited to speak at TEDxTungHaiU in 2016 on the dynamic force of raw and fermented foods. The Theme was "Changing Perceptions". I also presented to a 200-strong audience at the International "Women in Business" conference in 2016.

What was your inspiration to get into cooking, food and teaching how to cook?

I started my career with teaching workshops and even though so much has changed in between, teaching raw, vegan cooking workshops has always been a consistent passion of mine. I also LOVE meeting new friends from around the world!

What excites you the most about your work?

Happiness from teaching comes from the exchange of energy between people and the collective passion for good, healthy, decadent food!

How do you select the menu for you classes?

I usually just feel into what I want to work with in an intuitive way. It is seasonal and fun!

What do you love the most about cooking?

I love the creative process of composing a brand new dish. The layers of flavours and inter-connectedness and harmony of specific ingredients coming together always surprises and delights me. It's so technical yet so mysterious.