Chef Woo Can Background
CHEF WOO CAN YOU CAN TOO!
Background History (Get to know Chef Woo Can)
I came up with this brand "Chef Woo Can You Can Too" because it went pretty well with my last name and this is my brand name. The other part of the name brand is to let viewers know that they can too cook what I prepare for them.
My background of cooking happened while I was offered job at my Uncle's restaurant in Chinatown, NYC. I was a teenager in suburbia Long Island living the suburbia life. A decision by my parents was to learn a trade for the Summer and stay with grandma.
I didn't know what to expect. Started at 11am, learning the kitchen chores, preparation of fresh foods for the night like peeling shrimp in the alleyway. Yes, saw some alley cats staring at the bushel of shrimp. You never saw me peel the shrimp so fast.
I progressed to washing the dishes. I said hey Uncle, where the heck is the dishwasher? He mumbled something in Chinese but don't think it was a complimentary response. Then learned to prepare foods like crabs, scaling nd gutting fish, pre fry all fried goods, make soup, and debone chicken. No, no boneless chicken breast!
Needless to say with all 8 woks gas powered, it was quite hot and I said, where's the a/c Uncle? Another look and a couple of Chinese words spoken. Then finally moved on to prepare each order for the chef, so time is saved with all ingredients per order are prepared.
Finally, moved to the chef spot. I said, where is the cook book and you can imagine what happened. My uncle stressed taste the food, the gravy and sauce. That was the key to success!. When he said that it stuck with me to this day. Taste taste taste. It's not just following a recipe but taste is just as important. Recipes are a guide. Recipes are not etched in concrete.
Then worked at my uncle's place every Summer. I learned to speak Chinese, write the menu and most important customer service.
I did a few adult cooking classes and most recently in Harford County in Bel Air, MD with Harford Community College.
So, what did I get out of being a Summer Intern. Hard work, freshness of ingredients, learned the methodology of stir fry, prepare ingredients by hand like deboning, scaling and gutting and work with the food.
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. Take a break. I'll have an American & Asian menu for your review and for $10 per person, you can't beat it.
I'll be thinking of more innovative ways to bring the very best to your family. So, keep in touch!
So, come and visit my website at www.chefwoocan.com and enjoy!
Aloha, Ciao,
Chef Woo Can
www.chefwoocan.com
#chefwoocanhomemadedinners, #homemadedinnersmd, #americanandasiancateringmenu,
#youdeserveabreaktoday, #letchefwoocanhelpmakedinner
Background History (Get to know Chef Woo Can)
I came up with this brand "Chef Woo Can You Can Too" because it went pretty well with my last name and this is my brand name. The other part of the name brand is to let viewers know that they can too cook what I prepare for them.
My background of cooking happened while I was offered job at my Uncle's restaurant in Chinatown, NYC. I was a teenager in suburbia Long Island living the suburbia life. A decision by my parents was to learn a trade for the Summer and stay with grandma.
I didn't know what to expect. Started at 11am, learning the kitchen chores, preparation of fresh foods for the night like peeling shrimp in the alleyway. Yes, saw some alley cats staring at the bushel of shrimp. You never saw me peel the shrimp so fast.
I progressed to washing the dishes. I said hey Uncle, where the heck is the dishwasher? He mumbled something in Chinese but don't think it was a complimentary response. Then learned to prepare foods like crabs, scaling nd gutting fish, pre fry all fried goods, make soup, and debone chicken. No, no boneless chicken breast!
Needless to say with all 8 woks gas powered, it was quite hot and I said, where's the a/c Uncle? Another look and a couple of Chinese words spoken. Then finally moved on to prepare each order for the chef, so time is saved with all ingredients per order are prepared.
Finally, moved to the chef spot. I said, where is the cook book and you can imagine what happened. My uncle stressed taste the food, the gravy and sauce. That was the key to success!. When he said that it stuck with me to this day. Taste taste taste. It's not just following a recipe but taste is just as important. Recipes are a guide. Recipes are not etched in concrete.
Then worked at my uncle's place every Summer. I learned to speak Chinese, write the menu and most important customer service.
I did a few adult cooking classes and most recently in Harford County in Bel Air, MD with Harford Community College.
So, what did I get out of being a Summer Intern. Hard work, freshness of ingredients, learned the methodology of stir fry, prepare ingredients by hand like deboning, scaling and gutting and work with the food.
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. Take a break. I'll have an American & Asian menu for your review and for $10 per person, you can't beat it.
I'll be thinking of more innovative ways to bring the very best to your family. So, keep in touch!
So, come and visit my website at www.chefwoocan.com and enjoy!
Aloha, Ciao,
Chef Woo Can
www.chefwoocan.com
#chefwoocanhomemadedinners, #homemadedinnersmd, #americanandasiancateringmenu,
#youdeserveabreaktoday, #letchefwoocanhelpmakedinner