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Shermay
Lee is an investment-banker-turned award winning cookbook author,
having won 2 awards at an international competition. She is also
the Managing Director and culinary instructor at her own cooking
school, Shermay's Cooking School. Her second cookbook, The New Mrs Lee's Cookbook Vol. 2: Straits Heritage Cuisine, was launched in Oct 2004. Both cookbooks were on the Borders and Kinokuniya Top 10 Best-Selling list.
Shermay's cookbooks received strong reviews in The Straits Times, The Sunday Times, Business Times, EasyStreats, Wine & Dine, Cuisine & Wine, Elle, Prestige and Tatler in Singapore, as well as in newspapers and magazines in Japan, Korea, Malaysia and Thailand. Her recipes have also been featured in Home & Decor and Singapore Women's Weekly; and she was featured as the Singapore Master Chef in Oriental Cuisine magazine.
In 2004, Shermay was part of the team sent as Singapore's culinary ambassadors to the Culinary Institute of America in Napa Valley, California to participate in the 'Worlds of Flavour International Conference' where she gave talks and demonstrations on Singaporean cuisine. A 6th generation Peranakan with a strong culinary tradition, Shermay started cooking at the age of 5. She learnt the rudiments of cooking first from her grandmother, Mrs Lee Chin Koon, who was considered the doyen of Peranakan cuisine and was the author of the famous cookbook, Mrs Lee's Cookbook, a kitchen stalwart published three decades ago. She later attended the renowned classical French culinary institute, Le Cordon Bleu. Prior to that, she graduated from Brown University, USA, with a degree in Political Science and History.
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| Copyright ©2003 Shermay's Cooking School (S) Pte Ltd. All rights reserved. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
