About Chef Tse


I have a love affair with food - one that goes beyond lifting a fork to my lips. Through videos, demonstrations, classes, farmers market tours and unique recipes, my job is to inspire you to:

1. Buy and cook with real, seasonal ingredients.
2. Understand and care about where your food comes from and how its grown or made.
3. Cook with confidence by mastering reliable, approachable techniques.

After 12 years in marketing, I shed my corporate responsibilities and headed to France. There I studied both cuisine and pastry at Le Cordon Bleu Paris, finishing first in both disciplines. After graduation, I turned my sights on Parisian kitchens, completing a grueling internship at Le Restaurant Guy Savoy, a three Michelin-star restaurant. I then studied pastry at the internationally famous Pierre Hermé making macarons, cakes, and composed desserts.

For several years, I was a regular guest KATU Channel 2‘s AM Northwest cooking seasonal ingredients with the hosts. You can watch my technique-focused cooking videos on YouTube called Cooking with Tse. For social media fans, I invite you to follow on Facebook where I regularly share cooking tips, recipe ideas, food news and seasonal suggestions. In January 2013, I became part of the faculty at The Art Institute of Portland’s International Culinary Program, and in February 2015, I joined Le Cordon Bleu Portland as a full time chef instructor. I now teach at Oregon Culinary Institute where I'm am the first chef to have taught at all three culinary schools.