I am a true New Yorker raised most of my life on Long Island. Although Long Island is 2 words, a true Long Islander combines both words together like LONGISLANDER with no emphasis on each word. Back in the 60's, suburbia was pristine, quiet and tranquil. Went to school, mom was home and Dad worked at various defense contractors and eventually settled with Grumman Corporation. My mom was always thinking of making money, and there was an opportunity to purchase a Carvel Ice Cream store. It was hard work but we learned the business with my siblings and worked hard serving. I like the idea of talking with the customers and their fascination watching how a cone was made. They were always curious and to see the kids with their eyes wide opened and saying uuuuh, yummy was a sight to behold.
Well, both my parents were now working. dad, after worked dropped by the store and helped out. I took on the responsibility of cooking for my brothers and sister. Simple recipes from watching mom cook these dishes watching her mother prepare them.
Needless to say I grew accustomed to liking the idea of cooking. I saw it as a hobby initially but really enjoyed cooking for the family. The best part of cooking a well liked meal was when there was no leftovers.
The idea of getting ingredients that alone wouldn't amount to anything special and combining them with other ingredients and adding a sauce or two and creating a delicious, flavorful dish was quite compelling.
My grandmother was in Chinatown, NY and we would visit her every Sunday but tome it was a food fascination of seeing fresh ingredients displayed with various aromas, fresh fish, still live on a bed of ice for freshness, learning from grandma how to tell fresh from old. I really got into it. Now for Sunday dinner, my uncles and their wives would be there and its just was too much for grandma to cook, so we ordered takeout of traditional dishes but how unique each dish was in terms of flavor.
I always experimented with flavors often trying to duplicate certain dishes. I got familiar with oyster sauce, cornstarch slurry solution, soy sauce, light and dark. Always trying to perfect the dish always with a little twist.
So, I knew cooking was my passion and demonstrating my craft to those interested was very enticing. Mom was delighted to come home from a tough day at the store and Dad was always ready to eat a hearty meal. My brothers and sisters were less than enthusiastic, because they had to help clean up the mess I created. I've come a long way but that nightmare they experienced , they always remind me of the mess.
College, I was making my signature fried rice, a bacon fried rice. My college buddies to this day still remember the bacon aroma of my fried rice. It's been over 50 years now.
Started working and taught classes in New Jersey, and Maryland at HCC. What separates me from the rest of the instructors was my passion. My students can see the passion as I speak.
Then I developed a website called Chef Woo Can offering various subject matters, especially proud of being a food blogger and restaurant and food critic. I offered classes and in my small circle of friends, did a number of classes.
But times have changed. Cooking a healthy meal is the last thing people want to approach. They rather order take out, Grubhub, Uber delivery and every retail food establishment is jumping on board. It's fast easy and within fingertips of clicking on your smartphone a dinner. Doesn't have to be fancy, just quick and easy.
So, I've changed my approach on my website. Rather than offer teaching classes, my website will be more like an entertainment visual Asian cookbook. Sit back and let me entertain you and allow me to describe the flavors and aroma to you. I hope you do salivate just imaging what is going on.
So, my daughter is teaching me and will probably video me on her smartphone for a YouTube Video and slowly progress to placing some videos on my website and eventually place my video on Google like everyone else BUT remember that I'll always have a unconventional twist and who can forget my name If "CHEF WOO CAN" You can too!
Well, both my parents were now working. dad, after worked dropped by the store and helped out. I took on the responsibility of cooking for my brothers and sister. Simple recipes from watching mom cook these dishes watching her mother prepare them.
Needless to say I grew accustomed to liking the idea of cooking. I saw it as a hobby initially but really enjoyed cooking for the family. The best part of cooking a well liked meal was when there was no leftovers.
The idea of getting ingredients that alone wouldn't amount to anything special and combining them with other ingredients and adding a sauce or two and creating a delicious, flavorful dish was quite compelling.
My grandmother was in Chinatown, NY and we would visit her every Sunday but tome it was a food fascination of seeing fresh ingredients displayed with various aromas, fresh fish, still live on a bed of ice for freshness, learning from grandma how to tell fresh from old. I really got into it. Now for Sunday dinner, my uncles and their wives would be there and its just was too much for grandma to cook, so we ordered takeout of traditional dishes but how unique each dish was in terms of flavor.
I always experimented with flavors often trying to duplicate certain dishes. I got familiar with oyster sauce, cornstarch slurry solution, soy sauce, light and dark. Always trying to perfect the dish always with a little twist.
So, I knew cooking was my passion and demonstrating my craft to those interested was very enticing. Mom was delighted to come home from a tough day at the store and Dad was always ready to eat a hearty meal. My brothers and sisters were less than enthusiastic, because they had to help clean up the mess I created. I've come a long way but that nightmare they experienced , they always remind me of the mess.
College, I was making my signature fried rice, a bacon fried rice. My college buddies to this day still remember the bacon aroma of my fried rice. It's been over 50 years now.
Started working and taught classes in New Jersey, and Maryland at HCC. What separates me from the rest of the instructors was my passion. My students can see the passion as I speak.
Then I developed a website called Chef Woo Can offering various subject matters, especially proud of being a food blogger and restaurant and food critic. I offered classes and in my small circle of friends, did a number of classes.
But times have changed. Cooking a healthy meal is the last thing people want to approach. They rather order take out, Grubhub, Uber delivery and every retail food establishment is jumping on board. It's fast easy and within fingertips of clicking on your smartphone a dinner. Doesn't have to be fancy, just quick and easy.
So, I've changed my approach on my website. Rather than offer teaching classes, my website will be more like an entertainment visual Asian cookbook. Sit back and let me entertain you and allow me to describe the flavors and aroma to you. I hope you do salivate just imaging what is going on.
So, my daughter is teaching me and will probably video me on her smartphone for a YouTube Video and slowly progress to placing some videos on my website and eventually place my video on Google like everyone else BUT remember that I'll always have a unconventional twist and who can forget my name If "CHEF WOO CAN" You can too!