Corinne Trang

As a consultant and project leader, mindfulness is central to my work. I strive to redress imbalances, working from multiple perspectives acquired through years of working internationally.

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I have collaborated on private, public, and NGO projects as a food and beverage professional, writer, editor, researcher, and educator. I've also worked as an executive chef, F&B consultant, product launch and positioning spokesperson for global food brands, grant writer, and business development mentor and advisor for food startups and scaleups.

 

As an author with expertise in Asian cuisines, my research into foodways has taken me to all corners of the world, where I have navigated different cultures and systems. I am particularly drawn to time-tested (often ancient) Eastern food histories, philosophies, and practices—exploring how they can enrich our evolving relationship with food and contribute to greater food resilience.

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Let's meet for tea and a nibble or two and discuss your project. 

 

Consistent with many world cultures, the table is a meeting point, and food is the glue that brings people together. Early in my career, I realized that food is the oldest form of communication. At the table, ideas take shape, plans are drawn and negotiated, and projects evolve and come to fruition.

 

As an adjunct professor at various universities, I often take my students outside the classroom for inspiration, sometimes in cafés. Without fail, the conversation flows effortlessly—and their assignments always read better!

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EDUCATION + CERTIFICATIONS  

• BSc Hospitality Management Culinary Arts and Minor in Business (Drexel University) 

• Certified Holistic Health and Nutrition Counselor (Ayurveda and Chinese Hot and Cold food therapies)

• Impact Measurement and Management for SDGs (Duke University)

• Agile Leadership (University of Colorado) 

• Diversity and Inclusion for HR professionals (University of California, Irvine) 

• The Science of Wellbeing (Yale University)

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