Jordan Ting

Background

About Jordan Ting

Jordan has always had a passion for the culinary arts. Her original studies were focused on hotel and restaurant management, where she earned a Bachelor of Science in Business Administration at Oklahoma State University. She went on to post-graduate studies in Gastronomy at the University of Adelaide and Le Cordon Bleu in South Australia, where she mastered the basic and advanced culinary techniques of master chefs. Jordan is a native of Malaysia, exposed to a local cuisine that consists of a “mélange of traditions” with flavors derived from major Malaysian, Chinese, and Indian ethnic groups. Malaysia’s cuisine, as with all global cuisine, has evolved in tandem with its multicultural and multilingual people. Jordan has acquired more than 25 years of experience in fine dining, casual dining, and catering. She has practiced her craft as a chef in Melbourne Australia since 2004. Profoundly influenced by 2-Star Michelin Chef Meyjitte Boughernout, whom she worked under as Chef De Partie at Salut Restaurant and Wine Bar in Singapore, she was exposed to the creation of exceptional haute cuisine and experimentation with flavors and textures. Today Chef Boughernout is recognized for pioneering the introduction of haute cuisine to the Gold Coast. A multi-culturist fluent in four languages, Jordan practices "avant-garde" cuisine, pushing the boundaries of modern international cooking techniques, eager to surprise her guests by transforming simple products into stylized gourmet dishes, dressing the plate while embracing the natural charm and goodness of the ingredients selected. Currently, Jordan is a Culinary Trainer at Box Hill Institute of Culinary Art and Hospitality. She is a mentor and teacher of aspiring culinary professionals, providing instruction in foundational kitchen techniques, knife skills, international cuisine preparation, and business skills associated with the industry.