I grew up in a Chinese language food-loving household, consuming my first restaurant meals in Oakland’s vibrant Chinatown. My love of meals however lack of cooking expertise led to me Le Cordon Bleu in Paris, the place I graduated with a Diplôme de Delicacies in French cooking.
After culinary faculty, I realized the best way to check and edit recipes in check kitchens at Cook dinner’s Illustrated and CHOW, falling in love with the method of rigorously testing recipes to ensure they have been foolproof for the house cook dinner. I’ve labored with hundreds of recipes over the previous 15 years, together with creating recipes for the James Beard-award profitable Mister Jiu’s in Chinatown cookbook.
Dwelling within the scrumptious range of San Francisco, I by no means get bored with discovering new elements or cuisines to strive. My favourite sort is Cantonese residence cooking — I am on a quest to recreate the dishes my grandmother used to make. All of the meals I check at house is eagerly tasted and loved by my husband, Hayden, and daughter, Sophie, whereas our little canine, Mochi, appears wistfully on.
