Audrey ChenThe Branding of a Michelin Restaurant: A Conversation with Stefan StillerShanghai is a metropolis defined by its dynamism. Restaurants, bars, and cafés pop up seemingly overnight, and shut down just as quickly…Jan 13, 2019Jan 13, 2019
Audrey Chen5 Things I Learned Working in the Creative Industry in ChinaI spent the summer of 2018 interning at KOLLEKTIV, a boutique creative hub in Shanghai working primarily with food and beverage (F&B) and…Jan 13, 2019Jan 13, 2019
Audrey CheninFUTURE FOOD“Innovative” vs “Conventional” Foods: Hacking TofuIn 2017, the food technology scene is thriving. High-quality, sustainable food is in demand, especially amongst millennials. Alternative…Nov 27, 2017Nov 27, 2017