School of Wok founder, author and TV chef Jeremy Pang comes from a long line of chefs and culinary enthusiasts. Despite the first few years of life where eating was a task rather than a pleasure, Jeremy soon developed his zest and curiosity for food, following his family’s move from the UK to Singapore at age ten. After whetting his palate amidst the bustling hawker centres, Jeremy soon realised the correlation between basic cooking skills and eating well. He attributes his love of food to his father, who approached food with excitement and was eager to share his joy and curiosity with his children.
Over the years Jeremy’s expertise in the food industry has continued to gain recognition and awards, including the British Cookery School awards and the Housewares Innovation Awards for his new wok range; School of Wok by Dexam. His recipes and work have been featured in a wide variety of national and international publications, along with TV appearances; from Food Network’s Big Eat, to regular appearances on Chanel 4’s Sunday Brunch, ITV’s This Morning, features in several of Nigel Slater’s cooking series, and most recently Saturday Kitchen alongside the Hairy Bikers.
Jeremy has consulted with a wide range of brands and businesses; from one person start ups to international corporations, all whilst keeping good food at the forefront of each undertaking.
Jeremy’s first cookbook Chinese Unchopped, helps readers demystify Chinese cooking by providing useful tips and ingredient ‘swapsies’ and unpacks some of the fundamental techniques in Chinese home cooking. His second Hong Kong Diner, is a love letter to Hong Kong itself; both its food vibrant street food and diner culture and includes both recipes and travel tips for those with a sense of adventure.
Jeremy’s ability to bringing food to life with his infectious and relaxed approach has helped to fuel a dynamic specialist cookery school, develop delicious authentic recipes, and create innovative teaching techniques and equipment that are taking the culinary world by storm.