After training in the UK as a classical Western chef, Celia Plender became interested in Japanese cuisine. This led her to become head chef at Feng Sushi, Kensington and later to pursue her passion for food as an apprentice chef in a Tokyo ryotei (Japanese haute cuisine restaurant). She now works as a caterer, food writer and cookery teacher cooking with both Asian and Western cuisine.

She teaches cookery classes on a large number of topics. These include: Traditional British cookery classes aimed at visitors to the UK; basic cooking techniques from fish filleting to making stock; sushi rolling and basic Japanese cuisine; and much more.

She has also edited a number of cookbooks and written for various websites and magazines. She is currently working on her own seaweed cookbook, which has given her the opportunity to teach numerous chefs (including Michelin starred) how to cook it. Find out more: www.celiaplender.co.uk, www.seaweedodyssey.blogspot.com