Chef Woo Can Background
CHEF WOO CAN YOU CAN TOO!
Background History (Get to know Chef Woo Can)
I was a suburban kid on Long Island that loved to make things to eat in the kitchen. Started off with English muffin mini pizzas to grilled cheese sandwiches to making canned soup. Then my family opened a Carvel business and dear Mom was working while Dad was working for a defense contractor as an engineer to a systems analyst. Someone had to cook for my siblings 2 brothers and a sister. I became an expert making Cantonese meals which was alot of gravy dishes with fresh rice. The beauty of cooking is IF everyone loves it, their plates are spotless.
We made our daily trek to Chinatown to visit granny & grandpa. She would make her specialty dishes for lunch consisting of mainly rice dishes but freshness was key here. Good quality ingredients meant great taste and freshness.
For Sunday dinner the family got together and we would order take out from my uncle's restaurant and it would be a feast of traditional Cantonese food! The flavors varied widely from sweet to sour to salty and bland. From crispy to braised to crunchy to savory. From chicken to duck to beef to seafood, dinner covered the spectrum.
Went to SUNY Fredonia and always volunteered to cook up a meal off campus. The guys always looked for to my meals especially my famous Bacon Fried Rice.
I realized that I had a passion for cooking.
I didn't mind working all aspects of preparation to sweltering conditions to create a delicious dish. I enjoyed it and eventually started teaching class via continuing education to doing private cooking classes to very small catering operations to friends.
Cooking requires a methodical systematic approach in preparation but most important taste is number 1. You MUST taste everything at various stages of the cooking process.
Now, I use that approach to develop the Chef Woo Can Collection which makes gourmet goodies like Gourmet Peanut Brittle to Gourmet Spicy Raw Honey Relish to Gourmet Crunchy Garlic Chili Oil Relish.
Check my link: chefwoocancollection.etsy.com.
I'll be expanding this collection to homemade Cashew Peanut Brittle and Biscotti. There is definitely a difference in homemade versus assembly line products. You lose a little but of homemade flavor, care and quality.
So, stay tuned and right now I'm involved in making YouTube videos on simple, easy 5 minute dishes designed especially for the warmer seasons.
Who has time to slave over the stove! I'll offer shortcuts like prepackaged ingredients and focus on pantry items and not ingredients that aren't readily accessible in your local market.
Food Critic always interested me. After going out to eat I had expectations of the establishment and I would comment whether good or bad to tell friends not to go or encourage them to try it. This is an area that I love doing which is leading me to do Vlogging and then posting on my site.
YouTube is my passion because I love demonstrating and talking to you about my recipe dishes that are both informative and fun. Now that the warm weather is here I am doing my videos out in the porch! Check it out on You Tube under "Chef Woo Can"
The good thing is food manufacturers are making products for quick and easy use.
So Aloha, stay tune for new videos and new recipes.
Chef Woo Can (You Can Too) www.chefwoocan.com
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 a suburban kid on Long Island that loved to make things to eat in the kitchen. Started off with English muffin mini pizzas to grilled cheese sandwiches to making canned soup. Then my family opened a Carvel business and dear Mom was working while Dad was working for a defense contractor as an engineer to a systems analyst. Someone had to cook for my siblings 2 brothers and a sister. I became an expert making Cantonese meals which was alot of gravy dishes with fresh rice. The beauty of cooking is IF everyone loves it, their plates are spotless.
We made our daily trek to Chinatown to visit granny & grandpa. She would make her specialty dishes for lunch consisting of mainly rice dishes but freshness was key here. Good quality ingredients meant great taste and freshness.
For Sunday dinner the family got together and we would order take out from my uncle's restaurant and it would be a feast of traditional Cantonese food! The flavors varied widely from sweet to sour to salty and bland. From crispy to braised to crunchy to savory. From chicken to duck to beef to seafood, dinner covered the spectrum.
Went to SUNY Fredonia and always volunteered to cook up a meal off campus. The guys always looked for to my meals especially my famous Bacon Fried Rice.
I realized that I had a passion for cooking.
I didn't mind working all aspects of preparation to sweltering conditions to create a delicious dish. I enjoyed it and eventually started teaching class via continuing education to doing private cooking classes to very small catering operations to friends.
Cooking requires a methodical systematic approach in preparation but most important taste is number 1. You MUST taste everything at various stages of the cooking process.
Now, I use that approach to develop the Chef Woo Can Collection which makes gourmet goodies like Gourmet Peanut Brittle to Gourmet Spicy Raw Honey Relish to Gourmet Crunchy Garlic Chili Oil Relish.
Check my link: chefwoocancollection.etsy.com.
I'll be expanding this collection to homemade Cashew Peanut Brittle and Biscotti. There is definitely a difference in homemade versus assembly line products. You lose a little but of homemade flavor, care and quality.
So, stay tuned and right now I'm involved in making YouTube videos on simple, easy 5 minute dishes designed especially for the warmer seasons.
Who has time to slave over the stove! I'll offer shortcuts like prepackaged ingredients and focus on pantry items and not ingredients that aren't readily accessible in your local market.
Food Critic always interested me. After going out to eat I had expectations of the establishment and I would comment whether good or bad to tell friends not to go or encourage them to try it. This is an area that I love doing which is leading me to do Vlogging and then posting on my site.
YouTube is my passion because I love demonstrating and talking to you about my recipe dishes that are both informative and fun. Now that the warm weather is here I am doing my videos out in the porch! Check it out on You Tube under "Chef Woo Can"
The good thing is food manufacturers are making products for quick and easy use.
So Aloha, stay tune for new videos and new recipes.
Chef Woo Can (You Can Too) www.chefwoocan.com
So, come and visit my website at www.chefwoocan.com and enjoy!
Aloha, Ciao,
Chef Woo Can
www.chefwoocan.com
#chefwoocanbackground