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Chef Jeremy Pang has collaborated with housewares distributor Dexam to release a range of woks, accessories and kitchen textiles.
He is the founder of School of Wok in London, which is Europe’s only award-winning Asian and Oriental cookery school.
Following a year of testing and designing, ‘School of Wok by Dexam’ aims to combine the School’s ethos of learning how to make cooking Asian cuisine at home easy, exciting and fun, with Dexam’s experience and know-how.
The range includes multiple woks, designed and manufactured to an authentic Asian specification, in a variety of sizes.
They are accompanied by utensils such as a spatula and ladle that have been purposefully designed to match the angle of the woks for efficient cooking.
There is also a ‘skinny wok’ for health-conscious consumers. It features a textured wok base that allows for less oil to be used during cooking without compromising the taste or quality of the final dish.
Jeremy said: “We wanted to give people the right tools to make learning how to cook at home fun and exciting, rather than intimidating and overwhelming. It’s what School of Wok is passionate about, and there’s nothing we all love more than sitting down to a good meal shared with friends and family.”
Jeremy comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, he developed his passion for food and cooking at an early age. After graduating as a biochemical engineer and working for various companies, he went to the Le Cordon Blue Institute, where he had the opportunity to reinforce his food knowledge and cooking techniques.
After working in several restaurants and spending time as a travel journalist in Southeast Asia, in autumn 2009 he established School of Wok in London: a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes. With help from sponsors, School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden near the capital’s Chinatown.
Recently he achieved finalist places in two categories of the British Cookery School Awards: Best Young Rising Star and Best Specialist Cookery School.
