As the Head Chef and founder of sister cookery school, School of Wok, Jeremy Pang is proud to be working on the first ever Oriental Culinary Institute in the Western world along with his true friend and business partner Neville Leaning, aimed at gearing students up for the professional food trade.
Jeremy and the team have worked with many restaurants and takeaways in the industry, designing full menus and training executive chefs, sales teams and more. The Oriental Culinary Institute is becoming highly respected within the trade as the place to send staff and trainees to give them a true background in Oriental and Asian cuisine.
Jeremy Pang's media career is growing by the day – what with his first book coming out in Spring 2015 – Chinese Unchopped, and his TV presence developing (as guest chef on Channel 4's Sunday Brunch and Nigel Slaters cooking shows), this is an opportunity not to be missed, as Jeremy does indeed teach at the Oriental Culinary Institute. Join now and catch Jeremy whilst he still has the time to teach!
Chef patron Ken Hom, the living legend of Chinese cookery also has a few words to say in support of the Jeremy and the Oriental Culinary Institute and it's potential to help others achieve and succeed:
"The Oriental Culinary Institute (OCI) is the missing piece of the rich culinary tapestry of the London food scene. For the first time, one can get serious training in every segment of Chinese and Asian cuisine. It will be a vigorous, complete and thorough curriculum taught by professional chefs and masters.
I am pleased and delighted that we finally have a school where the great art of Chinese and Asian food will finally get the proper respect it deserves. OCI is the future!"
Ken Hom, OBE|BBC-TV presenter & author
Lee Kum Kee, one of the worlds leading Chinese sauce brands are working very closely on the Oriental Culinary Institute and are fully devoted to promoting both Chinese culinary culture and Oriental culture in general and provide full support to the catering and beverage industry worldwide.
The Lee Kum Kee principle is to give professional chefs and every day consumers a true understanding of authentic tastes and sauces. With their hard work and immense dedication to the industy, Lee Kum Kee have previously set up apprenticeships and training schemes for the underprivileged across China and the Far East. Alongside this, Lee Kum Kee are also sponsoring a nationwide school project with Ming Ai Cultural Institute (A Chinese Cultural Institute) here in the UK, which Head Chef Jeremy Pang is also involved in; teaching school children the simplicity how to cook healthy Chinese food in their own homes.
Such projects demonstrate not only their dedication, but Lee Kum Kee's true passion to share our cuisine and culture with all who are interested across the continent.
For over 30 years, Good Earth Group have strived to set the standard for Chinese food in London and have an avid following of local customers who continue to dine at the Good Earth restaurants and eateries.
The Good Earth reflects the journey that Chinese food has taken in London. From traditional aromatic duck and dry shredded beef to contemporary dishes unique to them, such as Wasabi Prawns and Golden Sands Dover Sole. The Good Earth family business prides itself on building a reputation for exceptional food and service and are keen to relay this message to the up and coming generation of chefs. Their involvement with the Oriental Culinary Institute adds to the quality of partners and generates a key bridge between learning and real life kitchen work that our students will benefit from.