Fuchsia has appeared as a cook, author, Chinese food expert and keynote speaker at at events all over the world, including:

Culinary Institute of America Worlds of Flavour (Napa Valley), Asia Society New York. Museum of Chinese in America (New York), New York Public Library Library Lunch with The New Yorker's editor David Remnick, MOFAD (Museum of Food and Drink, New York), James Beard House Dumplings and Dynasties (New York), Milk Street Kitchen (Boston), Washburn University (Topeka, Kansas), Williams College (Massachusetts), Conversations with Tyler (Washington DC), LA Food Bowl (Los Angeles)

 Melbourne Food and Wine, Sydney International Food Festival, Adelaide Book Week

 Singapore Writers’ Festival, Singapore International Conference on Chinese Cuisine and Wine

Asia Society Switzerland (Zurich),  Low Food Symposium (Amsterdam), Kerrygold Ballymaloe Literary Festival (Ireland), Transart (Bolzano, Italy), Cuinasia (Barcelona), Slow Food Terra Madre (Turin), Restaurangakademien (Stockholm), Surfers restaurant (Stockholm), GDI Food Innovations conference (Zurich), Kitchen on the Edge of the World guest chef (Norway ); Niche Centre for Environmental Humanities, Ca’ Foscari University (Venice); La Sapienza University (Rome), MAO Museum of Asian Art (Turin),

British Library Food Season (London), FT Weekend Festival (London), Edinburgh Book Festival, Manchester International Festival, Abergavenny Food Festival, British Museum, Oxford Literary Festival, EA (East Anglia) Festival, King’s College China Week (London), University of Oxford China Centre Distinguished Speaker; Asia House (London); Great Britain China Centre (London),  Asia House (London); Great Britain China Centre (London); Salesforce guest chef and speaker (London)

Hong Kong Literary Festival, Shanghai Literary Festival, Bookworm Festival (Beijing, Chengdu, Suzhou), Perfect Pairings (Beijing, Shanghai), Wynn Palace Hotel Sichuan Moon (Macau)Ubud Writers and Readers Festival (Bali), Fairway Galle Literary Festival (Sri Lanka)