Chef Woo Can Background
CHEF WOO CAN YOU CAN TOO! (www.chefwoocan.com)
Every Sunday my family would drive into NYC Chinatown to visit my grandparents and grandma would be busy preparing the evening meal early. I never knew how much time was involved in food preparation. Since my Mom's brothers and their respective girlfriends would be joining Sunday dinner with additional take out food from my Uncle's restaurant, it was always a festive time with lots and lots of food and so many different flavors. Grandma only used a few main sauces to bring out the natural flavors of the ingredients used. Never overwhelmed or dominated the natural flavors only enhanced them.
So, I always watched grandma prepare her favorite herb soup, it was delicious and very natural. What was noticeable was the ginger flavor permeating the herb soup creating a great taste. This concept of using a little sauce to enhance the natural flavor of the ingredient has stuck with me today.
I started working for my Uncle's restaurant by washing dishes without a dishwasher, all by hand, scrubbing, rinsing and racking them up. During this process in a non air conditioned kitchen sweating bullets
Preparing inventory coming in from peeling shrimp, deboning chicken, to cleaning fish and preparing fresh frog legs to cleaning crabs, vegetables to prepping individual orders to cook, to cooking.
The experience taught me that using fresh ingredients made better dishes tasted better and well worth the effort in the preparation process.
I took my experience and started to cook for my family. You know when you make a meal and at the end of lunch or dinner, all the food is gone? That means everyone approved of the meal or it just was delicious.
My confidence level was at an all-time high. Cooking was my thing. I cooked for my roommates in college, friends and relatives after college.
I started teaching continuing education non credit courses at 2 Maryland community colleges and even published an e-book on Amazon via Kindle
I expanded into making confection candies like Chef Woo Can Gourmet Peanut Brittle, Pecan Turtles, Holiday Pretzel Rods, a variety of condiments and Italian cookies (Biscotti).
Check my other tabs that may be of interest to you and finally I'm a YouTuber under "Chef Woo Can"
#chefwoocanbackground, #Grandmainfluencein chinesecuisine, #Restaurantbusinessandhardwork, #Youtuberchefwoocan, #www.etsy.com/shop/creationsbywoo,
Aloha, Ciao,
Chef Woo Can
www.chefwoocan.com
#chefwoocanbackground
Every Sunday my family would drive into NYC Chinatown to visit my grandparents and grandma would be busy preparing the evening meal early. I never knew how much time was involved in food preparation. Since my Mom's brothers and their respective girlfriends would be joining Sunday dinner with additional take out food from my Uncle's restaurant, it was always a festive time with lots and lots of food and so many different flavors. Grandma only used a few main sauces to bring out the natural flavors of the ingredients used. Never overwhelmed or dominated the natural flavors only enhanced them.
So, I always watched grandma prepare her favorite herb soup, it was delicious and very natural. What was noticeable was the ginger flavor permeating the herb soup creating a great taste. This concept of using a little sauce to enhance the natural flavor of the ingredient has stuck with me today.
I started working for my Uncle's restaurant by washing dishes without a dishwasher, all by hand, scrubbing, rinsing and racking them up. During this process in a non air conditioned kitchen sweating bullets
Preparing inventory coming in from peeling shrimp, deboning chicken, to cleaning fish and preparing fresh frog legs to cleaning crabs, vegetables to prepping individual orders to cook, to cooking.
The experience taught me that using fresh ingredients made better dishes tasted better and well worth the effort in the preparation process.
I took my experience and started to cook for my family. You know when you make a meal and at the end of lunch or dinner, all the food is gone? That means everyone approved of the meal or it just was delicious.
My confidence level was at an all-time high. Cooking was my thing. I cooked for my roommates in college, friends and relatives after college.
I started teaching continuing education non credit courses at 2 Maryland community colleges and even published an e-book on Amazon via Kindle
I expanded into making confection candies like Chef Woo Can Gourmet Peanut Brittle, Pecan Turtles, Holiday Pretzel Rods, a variety of condiments and Italian cookies (Biscotti).
Check my other tabs that may be of interest to you and finally I'm a YouTuber under "Chef Woo Can"
#chefwoocanbackground, #Grandmainfluencein chinesecuisine, #Restaurantbusinessandhardwork, #Youtuberchefwoocan, #www.etsy.com/shop/creationsbywoo,
Aloha, Ciao,
Chef Woo Can
www.chefwoocan.com
#chefwoocanbackground