From Global Inspiration to Vegan Innovation — Interview with Hollywood Food Stylist Anna Lee

Welcome back to our exclusive interview series with the incredibly talented food stylist, Anna Lee, whose travels and immersion in diverse cultures have shaped the culinary creations. Last month, we took a peek into Anna's fascinating world of food styling in Hollywood, and this time, we continue our conversation, delving into her international inspirations and culinary adventures.

A Global Palette of Flavors: Traveling the World Through Food

"My traveling started very early," Anna reflects. It all began back in Taiwan, when she worked as a travel show producer for the Discovery Channel's "Fun Taiwan." As the show gained in popularity, it expanded beyond its initial scope and she had the chance to travel globally. It was during these trips that Anna began to appreciate the vastness of international cuisines and the intricate flavors they offered.

From then on, Anna's exploration of the world shaped her unique perspective on food. "I think my strong suit is that I travel so much, and I read a lot of diverse material," Anna shared with us. "I am full of inspiration from all around the world and foods from all kinds of eras."

The Melting Pot of Los Angeles: A Cultural Playground for Creativity

Later on, moving to the vibrant and multicultural city of Los Angeles for her food stylist career has further enriched Anna's creative process. The city's booming culinary scene serves as a playground for Anna's imagination, where she can draw inspiration from the rich tapestry of flavors and ingredients. "LA is such a melting pot of cultures!" she exclaims. The proximity to diverse communities, such as the Filipino and Indian neighborhoods, has been sparking her imagination. "I am just a ten-minute drive away from all these different cultural influences," she shares.

This unique cultural diversity allows Anna to infuse her creations with a multitude of international influences, making her recipes truly unique.

Unveiling the Joy of Ethnic Cuisine: Social Media's Impact

As an avid observer of culinary trends, Anna highlights the influence of social media platforms like TikTok in fostering exploration of ethnic cuisines. "Thanks to platforms like TikTok, we now have access to street food from around the world," she observes. "People, in general, are more educated on ethnic cuisine now and they are more curious.”

Social media's reach has created a platform for lesser-known dishes to step into the limelight. Anna recounters the story of a Chinese snack that gained overnight popularity through TikTok. "It blew up on TikTok. Some influencer posted it, and a few months later, I went to an Asian grocery store near LA, and saw the exact same product for sale. Before that, that snack was completely unheard of here!"

The power of social media to connect people through food and expand culinary horizons is undeniable, inspiring both food stylists like Anna and passionate food enthusiasts to explore unique flavors from around the world.

Anna's Collab with Chewco: Vegan Wonders

Anna's culinary adventures take a plant-based turn with her collaboration with Chewco. Together, we embarked on a quest to create exceptional vegan recipes that would delight both vegans and non-vegans alike. Through her unique vision and Chef Frank's expertise, we unlocked the full potential of Chewco's baking mixes and expanded the horizons of plant-based baking.

One of her exceptional creations is the vegan Gulab Jamun Donut, crafted using Chewco's vegan mochi donut mix. Anna's inspiration drew from the traditional Indian dessert, infusing fragrant rose syrup into the vegan mochi donut balls. Adding her own twist, she incorporated flavors from her Taiwanese upbringing, creating a beautiful fusion.

The Indian specialty visually reminded her of Tang Yuan (湯圓), a Taiwanese dessert soup made with glutinous rice balls and 'tian jiu niang' (甜酒釀), a sweet fermented rice that she decided to incorporate into her creation. "It was the perfect combination!" Anna exclaims.

Continuing on the journey of culinary fusion, Anna introduces us to the stunning Ube Mont Blanc. This showstopper combines the vibrant purple hues of ube, a creamy root vegetable, with the classic French Mont Blanc dessert. “Ube already has a creamy texture, so it's very easy to make a vegan filling from it," Anna shared. Drawing inspiration from the stringy topping of the French delicacy, Anna's artistic touch brings a burst of color to the iconic pattern, resulting in a treat that is as visually captivating as it is delicious.

Anna's collaboration with Chewco has pushed the boundaries of vegan cuisine, introducing innovative and mouthwatering delights that showcase the artistry of plant-based baking. Stay tuned for more innovative recipes!

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