As I’ve always said, Cooking is a philosophy, it’s not a recipe – unless it’s a pastry & then it’s chemistry. – So therefore it’s not just teaching them how to cook, it’s sharing your philosophy & your vision with them. It’s as simple as that. A good chef is a pied piper, they follow him.
CATherina Hosoi said : “Lifestyle means Feel it, Live it & Enjoy it. Like what I am doing daily with great passion.”
CATherina Hosoi said, “Experience an enriched lifestyle through food culture.” This is my belief and teaching which I have been sharing to all my students who attend cooking courses at my studio, “Culinary Hobby Class”.
Food is a gateway to a country’s culture. As a wife to a Japanese husband who is an architect, I strongly feel the responsibility of promoting Japanese culture through Japanese cooking to both local and non-Japanese nationality and also to introduce our South East Asian and Chinese culture to all my foreign friends and students.
Combining her love for food and teaching, CATherina Hosoi (“CAT”) is a food consultant and cooking teacher since 1985. Operating from an independent cooking studio for more than 30 years, CAT has been developing recipes for regional food companies and conducting cooking classes for locals, expats and travellers to Singapore.
CAT also sits on the judging panel of cooking competitions, serves as the Chief Food Consultant for a five-star Balinese resort – Ubud Green. For many decades, CAT has been contributing her recipes to several magazines and cookbooks such as Her World, Appetite, Bakery Indonesia, Gourmet Guru’s Mini Cookbook series, MCYS Foster Mothers’ Cookbook, etc.
By the invitation of a renowned international publisher Marshall Cavendish, CAT has written and published a cookbook, “Cooking Classics – JAPAN” which features a collection of 42 recipes which she often cooks for her loved ones.
This book is a culmination of her 35 years’ research work on Japanese cuisine and is now available in leading bookshops and also online worldwide via www.amazon.com. Autographed copies of the cookbook are available at Culinary Hobby Class.
For several years, CAT also appeared on multiple national TV and radio shows to share her culinary knowledge and recipes to the local audience. Also, she has served as culinary mentor in volunteer projects by Ministry of Social and Family Development, Nanyang Technological University and several churches.
Having completed a Confinement Nanny Training Programme conducted by WINGS and KK Women’s and Children’s Hospital in October 2015, CAT’s latest research interest is in the areas of pre-natal, pregnancy and post-natal culinary knowledge and recipes.
Although new fusion cuisine is emerging everyday, CAT strongly believes that we must not forget to preserve the traditional flavours. Besides working as an F&B consultant, teaching is her greatest passion. She said, “I am glad to have a platform to impart my culinary skills and knowledge and creating new dishes at the same time. It is a great joy to see my past students growing from being fearful and ignorant in the kitchen to cultivating love and gourmet in the kitchen; some have even ventured into food business or followed my footsteps to set up their own cooking studio with my blessings. I am happy to be their mentor and friend.”
Do explore this Blog@CatherinaHosoi.com for more ideas and interesting recipes.
Please subscribe to this BLOG@catherinahosoi.com and get inspired to follow CATherina Hosoi Healthy Lifestyle and read all the Eat Happy Live Healthy 健康愉食(EHLH) recipes that she created.
CATherina Hosoi’s CV
Radio & TV Program:
Since 1991 till 2012, CATherina Hosoi had been having regular weekly radio
programs on several different radio stations, namely NTUC Voice Radio
FM1003 (Mandarin); FM 91.3 (English); MediaCorp radio stations: FM95.8
(Mandarin); FM97.2 (Mandarin); FM96.3 (Japanese), FM93.8 (English).
Also from 1995 till end of 1997 on Singapore TV station Channel 8
(Mandarin), a weekly TV cooking program for 3 years.
From March 2011, invited by Radio LOVE972 to do a weekly LIVE
program on air, answering questions from listeners from Singapore &
Malaysia on culinary matters & sharing of recipes on the air.
Being the longest local Radio cooking program celebrity for more than
20 years and 3 full years on TV cooking program, through Mass Media, it
was indeed a good opportunity for CATherina to share her culinary
knowledge to people from all angles.
Magazines & Periodical:
From time to time CATherina was invited by different publisher to
contribute her recipes & food photos to their Food Magazines. Till
March 2003 a locally published Japanese magazine gave her a monthly
column to present her work.
For May 2003 issue of ‘HER WORLD’ magazine CATherina was
featured on the topic of teaching to male professionals who learned &
cooked for their wives on Mothers’ Day.
In 2007 October issue of APPETITE magazine, CATherina was featured
on Seafood Recipes under the title “Satisfying Seafood Craving”.
In June 2010 & July 2010 issues of ‘BAKERY INDONESIA”, a leading
culinary magazine in Indonesia for professional chefs & bakers,
CATherina Hosoi was interviewed & featured under the title “CATherina
Hosoi – the Food Researcher who inspires & enriches people’s lives,
(Part 1 & Part 2).
In 2010: For MCYS (Ministry of Community Development, Youth &
Sports) Fostering Dept: initiated & developed the Foster Mothers’
Cookbook for the promotion & awareness of Fostering activities in
Singapore. The cookbook was launched in November 2010.
In 2010 June & November and 2015 November, invited by PARENTS’
WORLD magazine to conduct Cooking Events for their readers based
on recipes developed by CATherina Hosoi.
In 2011, CATherina contributed recipes for Gourmet Guru’s Mini
Cookbook series, published by Marshall Cavendish, as part of her
project work in helping the under-privilege group.
In 2012, By the invitation of a renowned international publisher Marshall
Cavendish, CATherina has written and published a cookbook, “Cooking
Classics – JAPAN” which features a collection of 42 recipes which she
often cooks for her loved ones. This book is a culmination of her 35
years’ research work on Japanese cuisine and was sold in leading
bookshops and also online worldwide via www.amazon.com.
Autographed copies of the cookbook are now available at Culinary
In 2014 Aug, CATherina’s Healthy recipes were featured in North West
Cohesion, a bi-monthly publication by the Northwest Community
Development Council. The magazine is distributed to residents
residing in northwest area of Singapore.
In 2015 May/June issue of ‘The Food Journal’, an local food magazine,
CATherina was featured under the title “Cooking with Love”, where she
shares her love for cooking and two delightful recipes.
In 2016 April issue of Oishii Magazine, an informative magazine, (20,000
copies in circulation) from Singapore, that brings Japanese cuisine and
culture to the world, CATherina shares two of her beloved recipes
which showcase her love for Japanese cuisine.
Judging Food Competitions
For 4 consecutive years from 1997 till 2000 CATherina was invited to
be a judge by the Singapore Chinese Restaurant Association to judge
on their SINGAPORE GOURMET HUNT competitions.
Besides this, she is often invited to judge FOOD COMPETITIONS by clubs, Peoples’ Associations, schools, etc.
Since 2007, she has been invited by “SIMPLY DINING”, a Food Directory for 3 consecutive years to be their panelist for food tasting at hotels, restaurants and eateries.
Also, from 2014-2017, CATherina also was one the judge for Parents World Junior Chef competition, a yearly event to promote and encourage love of
cooking to young children.
CATherina also works as a Consultant with manufacturers on Food,
developing recipes to suit to their products. Some of the brands she
worked with used those recipes which she developed & compiled them
into recipe booklets to be distributed to their consumers:
1) SWANSON’S CHICKEN BROTH: developed 3 recipe booklets, A5 size,
24 pages fully coloured: Series 1 in Year 2004, Series 2 in Year 2005,
Series 3 in Year 2007.
2) MIZKAN, an established Japanese seasoning company: participated
as their consultant conducting their in-house training on using their
range of Vinegar products & seasoning products, developed recipes for Recipe Leaflets, Recipe Booklets, Mizkan Calendar & conducted cooking events (3~4 session yearly) for product awareness
3) KWONG WOH HING SOYA SAUCE: developed recipes using the
products & conducted cooking events for awareness.
4) SUNBEAM SUNFLOWER COOKING OIL & LEILA PURE GHEE:
developed recipes using the products & conducted cooking events for
5) ASIAN HOME GOURMET SEASONING PRODUCTS: developed recipes using the products & conducted cooking events for awareness.
6) YAMIE RICE, a rinse-free flavoured rice manufactured in Singapore:
developed recipes using the products & conducted cooking events for
7) AEROGAS ELECTRICAL APPLIANCES, products including a wide range of Kitchen equipments: developed recipes suitable to be used on their products & conducted cooking events for awareness.
8) Japanese prefecture: For Kumamoto prefecture and Shizuoka
prefecture to promote their products into Singapore market by
developing recipes using their local products, conducting food testing
sessions and conducting cooking events for awareness.
CATherina was also involved in Project Consultancy assisting owners of eateries for Menu setting advice & Taste Maintenance of the dishes.
Cooks are sent to her for training. For the past few years, she has been
invited to teach cooking in Indonesia on an exchange program.
Besides teaching “GROUP DEMO WORKSHOPS” for local participants,
She has been teaching foreign participants on ”HANDS ON
WORKSHOPS” to individual and small groups from Canada, USA,
Australia, New Zealand, Holland, Germany, Italy, Switzerland, France,
Turkey, Japan, India, Myanmar, Cambodia, China, Indonesia and
Every year CATherina will block some time from her busy working
schedule to be involved in volunteering work using her culinary
1) MCYS (Ministry of Community development, Youth & Sports) Foster
Mothers’ group: conducted regular culinary workshops in cooking &
baking. She has been doing this for more than 6 year.
2) Invited by several churches to conduct culinary workshops to
prepare their members for their fun raising activities.
3) March 2011 invited by LAKESIDE FAMILY CENTRE to conduct
HEALTH AWARENESS program to their senior citizen group members
through Health Talk cum Cooking Demo.
4) Since beginning of 2011 have been involved as Adviser on PROJECT
GOURMET GURU by the invitation of NTU SIFE, a community project to
help low income family housewives to be trained as Cooking Teachers
so as to churn out extra income to help their families.
In 2015, CATherina completed a Confinement Nanny Training
Programme conducted by WINGS and KK Women’s and Children’s
Hospital. Now, CATherina’s latest research interest is in the areas of
pre-natal, pregnancy and post-natal culinary knowledge and recipes.
CATherina also developed a Health & Weight Lifestyle Program known
as EH.LH (Eat Happy. Live Healthy) 健康愉食. Through this program, she
encourages people to eat selectively & mindfully towards a healthy
As from 2010, CATherina together with her partners started a Resort
business in Ubud, Bali. This resort is known as UBUD GREEN, a 5 stars resort with 16 villas, a spa and a restaurant. CATherina is the F&B consultant of Ubud Green.
To see all of CATherina Hosoi’s activities in Singapore and overseas, including recipes which she created, please like her Facebook page: www.facebook.com/CATherinaHosoiFanPage
To know more about CATherina Hosoi’s cooking studio in Singapore, please like: www.facebook.com/CulinaryHobbyClass or visit www.culinary.com.sg
To know more about CATherina Hosoi’s resort activities in Bali, visit : www.ubudgreen.com