After 12 years in marketing and sales, Tse shed her corporate responsibilities and headed to France. There she studied both cuisine and pastry at Le Cordon Bleu Paris, finishing first in both disciplines. After graduation, she turned her sights on Parisian kitchens, completing a grueling internship at Le Restaurant Guy Savoy, a three Michelin-star restaurant. She then studied pastry at the internationally famous Pierre Hermé making macarons, cakes, and composed desserts.

When she returned to the US, Tse was a regular guest KATU Channel 2’s AM Northwest cooking seasonal ingredients with the hosts. Tse also became the Healthy Cooking Ambassador for Regence BlueCross BlueShield teaching cooking classes, filming videos, doing demos and creating recipes. In January 2013, she became part of the faculty at The Art Institute of Portland's International Culinary Program, and in February 2015, she joined Le Cordon Bleu Portland as a full time chef instructor. Two years ago, she became a chef instructor at Oregon Culinary Institute and is the first chef to have taught at all three Portland culinary schools. She is now a Culinary Consultant for Sysco’s Portland location and loves her job! For inspiration and ideas, follower her on Instagram at Chef.Tse.