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24<br />
Queen Mary, University of London<br />
Some notable Queen Mary graduates<br />
Many Queen Mary graduates have gone on to establish inspiring<br />
and distinguished careers. These are just three of the best.<br />
Ching-He<br />
Huang<br />
The television chef<br />
and entrepreneur<br />
Ching-He Huang<br />
graduated from Queen<br />
Mary with a First<br />
Class Honours degree<br />
in Economics in 1999.<br />
Born in Taiwan and<br />
brought-up in South<br />
Africa and London,<br />
Ching-He, a selftaught<br />
cook, was<br />
heavily influenced by her grandmother and mother’s<br />
traditional style of home cooking and their use of<br />
fresh ingredients. As a <strong>student</strong> she noticed a gap in<br />
the market for Chinese-style lunch foods so, at the<br />
age of just 21, Ching-He set up her own company,<br />
Fuge Ltd to produce high quality fresh and healthy<br />
noodle salads. This was followed by the launch of<br />
Tzu, a healthy soft drinks range.<br />
In 2005, Ching-He was given a cookery series,<br />
Ching’s Kitchen, on UKTV Food, now the Good Food<br />
Channel. In 2008, she presented a six-part BBC<br />
series Chinese Food Made Easy which showcased<br />
her with wok in-hand cooking for the British public in<br />
locations around the country. She has also appeared<br />
on BBC’s Saturday Kitchen, ITV’s Saturday Cooks<br />
and ITV’s Daily Cooks, as well as making guest<br />
appearances on Five’s Cooking the Books and<br />
Ready Steady Cook.<br />
In 2006 she published her first cookbook China<br />
Modern; this was followed by Chinese Food Made<br />
Easy and more recently Ching’s Chinese Food in<br />
Minutes which was published in September 2009.<br />
She has also written for food magazines such as the<br />
BBC’s Good Food Magazine, Olive, Delicious and<br />
Sainsbury’s Magazine. For the latest news about<br />
Ching-He Huang, including recipes and details of<br />
her latest book, see www.chinghehuang.com<br />
Lord Robert<br />
Winston<br />
The world-renowned<br />
fertility expert and<br />
member of the House<br />
of Lords, Professor<br />
Lord Robert Winston<br />
qualified in Medicine<br />
in 1964. Robert<br />
Winston was one<br />
of the pioneers<br />
of IVF (in-vitro<br />
fertilisation) as<br />
well as gynaecological microsurgery. His work on<br />
the preimplantation of genetic diagnosis has made<br />
a huge difference to families carrying hereditary<br />
gene defects; their children have been born<br />
without fatal illnesses.<br />
Robert has also carved out a successful TV career.<br />
He has presented several award-winning BBC<br />
television series, including The Human Body, The<br />
Superhuman and, most recently, A Child of our Time.<br />
The Human Body won a record three BAFTAs, an<br />
Emmy nomination and a Peabody Award. He is the<br />
author of no fewer than 14 books, many of which<br />
have won prestigious prizes. What Makes Me, Me won<br />
the Aventis Prize in 2005; in the same year The Human<br />
Mind was also shortlisted for the Aventis and won the<br />
BMA (British Medical Association) first prize for the<br />
Best Popular Medicine Book. It's Elementary also<br />
received a shortlisting for the Aventis prize in 2008.<br />
Robert has been a visiting professor at a number<br />
of American, Australian and European universities.<br />
He was Chairman of the British Fertility Society from<br />
1984-87, Dean of the Institute of Obstetrics and<br />
Gynaecology for eight years, and President of the<br />
British Association for the Advancement of Science<br />
in 2005. He is currently a member of Council and<br />
Chairman of the Societal Issues Panel at the<br />
Engineering and Physical Sciences Research Council.<br />
Throughout the course of his career Robert has<br />
received numerous awards and honours, including<br />
honorary doctorates from 16 universities.<br />
In June 2008, he was voted ‘Peer of the Year’ by<br />
his fellow parliamentarians for his expertise and work<br />
on the Human Fertilisation and Embryology Bill.