Chef Woo Can Background
CHEF WOO CAN BACKGROUND
I started my introduction to cooking working for my Uncle restaurant in NYC. a suburbia kid looking to do something interesting, exciting and challenging.
I got my wish and arranged to stay with family in Manhattan for the Summer.
I wanted to go to a formalized cooking school, either the French Culinary Institute or even at the Culinary Institute of America, but sometimes, old family perceptions stand in the way.
The closest I got was to work with my Uncle. Yep, I started at the lowest grade by washing dishes by hand. The idea of a dishwasher was me. Air conditioning in the kitchen? Your kidding, none. Pre-packaged chicken cutlets? Here's a chicken and de-bone it. The knives I got were sharper than a razor blade. This was the way it was done. The school of hard knocks!
I shelled bushels of shrimp, clean vegetables, prepare all the meats, did pre frying, made the soups, did inventory, order preparaer so the cook just grabs the order with all the required ingredients for the order and eventually made it to cook.
As cook I was required to taste all sauces used in cooking. From sweet to salty, to spicy and acidic to sour. I had to taste them all. Taste and aroma was key to making a successful dish.
The idea of creating a beautiful with a whole bunch of ingredients and making a delicious was for me very rewarding.
So, what did I get out of being a Summer Intern. Although I spent 15 hours a day, the idea of making a dish from nothing, tasting various flavors as I cook and appreciating the aroma brought out the passion for cooking. in me. Preparing the food showed me that the old fashion way ain't so bad and honestly the less processing there's more natural flavor.
So, come and visit my website at www.chefwoocan.com and enjoy!
Aloha, Ciao,
Chef Woo Can
www.chefwoocan.com
I started my introduction to cooking working for my Uncle restaurant in NYC. a suburbia kid looking to do something interesting, exciting and challenging.
I got my wish and arranged to stay with family in Manhattan for the Summer.
I wanted to go to a formalized cooking school, either the French Culinary Institute or even at the Culinary Institute of America, but sometimes, old family perceptions stand in the way.
The closest I got was to work with my Uncle. Yep, I started at the lowest grade by washing dishes by hand. The idea of a dishwasher was me. Air conditioning in the kitchen? Your kidding, none. Pre-packaged chicken cutlets? Here's a chicken and de-bone it. The knives I got were sharper than a razor blade. This was the way it was done. The school of hard knocks!
I shelled bushels of shrimp, clean vegetables, prepare all the meats, did pre frying, made the soups, did inventory, order preparaer so the cook just grabs the order with all the required ingredients for the order and eventually made it to cook.
As cook I was required to taste all sauces used in cooking. From sweet to salty, to spicy and acidic to sour. I had to taste them all. Taste and aroma was key to making a successful dish.
The idea of creating a beautiful with a whole bunch of ingredients and making a delicious was for me very rewarding.
So, what did I get out of being a Summer Intern. Although I spent 15 hours a day, the idea of making a dish from nothing, tasting various flavors as I cook and appreciating the aroma brought out the passion for cooking. in me. Preparing the food showed me that the old fashion way ain't so bad and honestly the less processing there's more natural flavor.
So, come and visit my website at www.chefwoocan.com and enjoy!
Aloha, Ciao,
Chef Woo Can
www.chefwoocan.com