A Sip & A Taste

Introduction: I have been a culinary instructor for nearly 20 years teaching students (at Le Cordon Bleu, San Francisco) at both a commercial and a private level. Since I was French-trained, I am well versed in the art of French cooking but on top of that, I also taught Cuisines Across Cultures to professional students where they learned how to cook dishes from around the world, while learning the cross cultural aspects, history and anthropology of food. And because I am also of Asian descent, my knowledge for Asian cuisines that span from South East Asia to China, Korea and Japan offers my students a world of information that is crucial in understanding these said cuisines. The knowledge of different spices, Asian ingredients, knife skills, tools of the trade as well as tips on how to marinade, when to add the spices and herbs, what cuts of proteins to use, butchery, etc., provides my students the extra edge they need to hone their overall skills. Being a culinary consultant to Chef Martin Yan of Yan Can Cook has also jump started me with skills that I can share with my students. Trained in sensory perception as a Certified Master Taster has propelled me with a keen sense of flavor and taste analysis, not to mention the different textures that give our food a more interesting feel in our palates. From the start to the finish, my adrenalin begins to peak as soon as I have to prep for a class --- from writing up recipes, the shopping list, the prep work, the teaching, the cooking to the satisfied faces I see and the appreciation from my students and clients make the hard work all worth while. Interacting with clients and students gives me a natural high that is without a doubt one of the most enjoyable aspect of my job. It's been known that if you enjoy what you do, it's not work at all.