Chef Woo Can Background
CHEF WOO CAN YOU CAN TOO!
Background History (Get to know Chef Woo Can)
I was raised on Long Island in the town of Massapequa Park, NY. I guess I was the only Chinese guy in the town back in 1957. As I was growing up in the suburbs it was typical, may friends, played ball in the street, hang out with friends not worrying about being hurt by strangers but I always remembered on Sunday we always took a trip to Manhattan, Chinatown where my grandmother and grandfather lived in a tenement that they owned. That was our version of Sunday dinner with a twist. Instead of grandma slaving over the stove, we would order a traditional take out meal with my mom's brothers and or their girl friends.. It was a festive occasion, lot of food made differently with delicious sauces that went well with delicious rice. A little fish, chicken, beef, lobster, fresh vegetables and the best thing was during special holidays, special cakes, and pastries.
I was always fascinated by the different flavors, and styles of Chinese Cuisine, I guess preparing something from nothing has always astonished me. This curiosity lead me to get job experience.
Now imagine a suburban kid working in the heart of Chinatown for one of my uncle's restaurant. Naive, green and knowing nothing about the restaurant business, I went through the school of hard knocks. No air conditioning in the kitchen, where's the dish washer, where is any mechanical device to help in preparation? Everything was hand done from deboning a whole chicken to killing fresh ingredients. But sometimes, learning the hard way prepares you and appreciate cooking later on.
This knowledge prepared me for my passion of cooking. My family was my experiment to my new meals. First lesson is if all plates ae clean, everyone loved the meal.
In college on the weekends making my famous Bacon fried rice. The guys loved it. To this day they always bring up my Bacon fried rice.
Quickly did I realize that for some cooking was relaxing. Focusing on the ingredient preparation, the marinating to presentation and taste to stir frying for me relaxed me.
I started Adult continuing education then worked my way to cooking demonstrations at private homes prior to Covid-19 then deciding to do this full time, the Pandemic took its toll on me and my future. But for every door closing another door opened just by me sending emails to other community colleges that offer non credit courses. So as of February 2021, I'll be holding virtual classes mid February. At the same time I added my own virtual classes for a small fee but I'll have to work on marketing that.
I learned about what kind of person I am. I enjoy talking to people, somewhat a social butterfly, people feel I'm approachable and feel very comfortable talking to me. And most of all I have a passion when I explain my cooking. People love that and enjoy the class even better.
Through the years I became a restaurant critic, food blogger and foodie extraordinaire. I love to teach cooking to any students. But, we know that the Covid-19 has shut down my operation.
So, I'm constantly reinventing myself by offering home cooked meals from my kitchen to you.
So, come and visit my website at www.chefwoocan.com and enjoy!
Aloha, Ciao,
Chef Woo Can
www.chefwoocan.com
#chefwoocanbackground
Background History (Get to know Chef Woo Can)
I was raised on Long Island in the town of Massapequa Park, NY. I guess I was the only Chinese guy in the town back in 1957. As I was growing up in the suburbs it was typical, may friends, played ball in the street, hang out with friends not worrying about being hurt by strangers but I always remembered on Sunday we always took a trip to Manhattan, Chinatown where my grandmother and grandfather lived in a tenement that they owned. That was our version of Sunday dinner with a twist. Instead of grandma slaving over the stove, we would order a traditional take out meal with my mom's brothers and or their girl friends.. It was a festive occasion, lot of food made differently with delicious sauces that went well with delicious rice. A little fish, chicken, beef, lobster, fresh vegetables and the best thing was during special holidays, special cakes, and pastries.
I was always fascinated by the different flavors, and styles of Chinese Cuisine, I guess preparing something from nothing has always astonished me. This curiosity lead me to get job experience.
Now imagine a suburban kid working in the heart of Chinatown for one of my uncle's restaurant. Naive, green and knowing nothing about the restaurant business, I went through the school of hard knocks. No air conditioning in the kitchen, where's the dish washer, where is any mechanical device to help in preparation? Everything was hand done from deboning a whole chicken to killing fresh ingredients. But sometimes, learning the hard way prepares you and appreciate cooking later on.
This knowledge prepared me for my passion of cooking. My family was my experiment to my new meals. First lesson is if all plates ae clean, everyone loved the meal.
In college on the weekends making my famous Bacon fried rice. The guys loved it. To this day they always bring up my Bacon fried rice.
Quickly did I realize that for some cooking was relaxing. Focusing on the ingredient preparation, the marinating to presentation and taste to stir frying for me relaxed me.
I started Adult continuing education then worked my way to cooking demonstrations at private homes prior to Covid-19 then deciding to do this full time, the Pandemic took its toll on me and my future. But for every door closing another door opened just by me sending emails to other community colleges that offer non credit courses. So as of February 2021, I'll be holding virtual classes mid February. At the same time I added my own virtual classes for a small fee but I'll have to work on marketing that.
I learned about what kind of person I am. I enjoy talking to people, somewhat a social butterfly, people feel I'm approachable and feel very comfortable talking to me. And most of all I have a passion when I explain my cooking. People love that and enjoy the class even better.
Through the years I became a restaurant critic, food blogger and foodie extraordinaire. I love to teach cooking to any students. But, we know that the Covid-19 has shut down my operation.
So, I'm constantly reinventing myself by offering home cooked meals from my kitchen to you.
So, come and visit my website at www.chefwoocan.com and enjoy!
Aloha, Ciao,
Chef Woo Can
www.chefwoocan.com
#chefwoocanbackground