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about Chef Ryan Khang
Chef Ryan Khang is a food nutritionist and research chef of The Cooking House. He is also the creative editor of
the latest food fournal - Culinary World. Ryan has spent his previous years in America studying food science and
nutrition and also researched on food ingredients, their functional properties and their effects on human biology.
Apart from being a food nutritionist, Ryan is also a talented cook. He has been contributing recipes and nutritional
articles to magazines and he enjoys providing culinary training to his students. He specializes in organic, healthy
cooking that utilizes regional and fresh ingredients in his cuisine.
Chef Ryan has created many interesting recipes that have become the favorites of many. His recipes are clever in
their simplicity but never compromised.
the latest food fournal - Culinary World. Ryan has spent his previous years in America studying food science and
nutrition and also researched on food ingredients, their functional properties and their effects on human biology.
Apart from being a food nutritionist, Ryan is also a talented cook. He has been contributing recipes and nutritional
articles to magazines and he enjoys providing culinary training to his students. He specializes in organic, healthy
cooking that utilizes regional and fresh ingredients in his cuisine.
Chef Ryan has created many interesting recipes that have become the favorites of many. His recipes are clever in
their simplicity but never compromised.
