Angel Liu has always liked to work with her hands, follow her heart, and eat good food.
Already trained in Chinese cookery through a vocational school in Guangzhou, China, where she grew up, Angel came to New Zealand in 2012 to learn about Western cooking.
“I found there were a lot of Western-style restaurants and five star hotels in China with amazing, totally different food. I wanted to know more about the food and how to make it myself.”
Moving to Whanganui to study cookery was a big change for Angel but she says her homestay mother supported her all the way through. “We watched all the cooking shows together – the same ones I used to watch in China which contributed to my love of food.”
When she graduated with a Cookery Diploma from Whanganui UCOL, Angel had gained over 200 hours industry experience as well as a desire to keep learning.
Having accepted a job as Commis Chef at Wellington’s reputable Hippopotamus Restaurant and Bar soon after graduating, Angel is building on her passion for fine-dining.
“I did two weeks work experience there for my programme and loved it. I’m really pleased to get a job so quickly and it’s such a good chance - to start out in a really good restaurant.”
Angel has a particular interest in baking and desserts – cakes, etc.
“I’m sure I can learn a lot. I want to make the dishes you see in magazines – the ones you really look at, enjoy looking at, and can’t wait to eat.”
The Hippopotamus Restaurant based in the Museum Art Hotel, Wellington, New Zealand, offers award-winning exquisite French influenced cuisine in a glamorous environment. The establishment caters from fine dining to high tea, and holds the title as the global winners of the 2015 Dilmah Real High Tea Challenge.