Chef Tselani Richmond

Oregon Culinary Institute

Chef Tse has a love affair with food - one that goes beyond lifting a fork to her lips. Through videos, demonstrations, classes, farmer’s market tours and unique recipes, her job is to inspire people to:

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

After 12 years in marketing, Tse shed her corporate responsibilities and studied cuisine and pastry at Le Cordon Bleu Paris, finishing first in both disciplines. After graduation, she worked in Paris at 3 Michelin star Le Restaurant Guy Savoy and then with world renowned pastry master Pierre Hermé.
 
When Tse returned to Portland, she taught cooking classes at Sur La Table and was a regular guest KATU Channel 2’s AM Northwest. She also worked for Regence BlueCross BlueShield as their healthy cooking ambassador teaching healthy cooking classes, filming videos, and creating recipes. In 2013, she became part of the faculty at The Art Institute of Portland’s International Culinary Program, and in 2015, joined Le Cordon Bleu Portland as a full time chef instructor. She now teaches culinary classes to students at Oregon Culinary Institute and is the first chef to teach at all three Portland culinary schools.