My interest in food and cooking began at an early age. Growing up Chinese meant you were never asked how you were, but… “Have you eaten yet?”
This may have something to do with my fascination with food. Or, perhaps it was savoring my Grandmother’s homemade dumplings. Or, the weekly shopping trips to San Francisco Chinatown with my mother where there was something new to discover at every stop. Or, perhaps it was that every celebration was experienced with massive amounts of delicious foods.
The Science – AND – Art of Cuisine…
When it came time for college, I attended the University of California at Davis where I earned a Bachelor’s of Science degree in Food Science and Technology. Upon graduating, I worked at Carnation & Nestle – where I helped develop new food products.
After a few years, I became well versed in the science of cooking. Something was missing… I wanted a food experience that was less industrial and more like my childhood memories… so I traded my lab coat for a chef’s jacket and immersed myself in the art of cuisine.
I started out at Mary Sue Milliken and Susan Feniger’s City Restaurant in Los Angeles, chopping Romaine for salads. In less than a year, I was running the day kitchen.
After arriving in the Bay Area, I was fortunate to work with Wendy Brucker of Rivoli, in Berkeley, Anne and David Gingrass at Hawthorne Lane in San Francisco and then Paula Le Duc Fine Catering in Emeryville.
I’m equally adept at comfort food as well as haute cuisine – but first and foremost, my love of food focuses on THE FOOD … the food that is local, in season and fresh. Meals that are uniquely tailored to the diners taste and lifestyle. Simple – “everyday meals” – that clients and friends confess they dream about.
The scientist in me began thinking about the role of food and its effects on our health. In 2006, I completed a 2 year, 700 instructional hours Nutrition Consultant program at Bauman College. The basis of the program is that we need to eat whole, nutritionally dense foods and a balanced diet to thrive. The kind of diet that was the norm 100 years ago.
The premise is basic and simple… but not always easy in our busy lives.
As a chef, it is important to me to incorporate nutritional wisdom in clients meals as well have the meals be tasty.
There is nothing more satisfying in life than being able to share with others what you are passionate about. Being a chef is a means through which I share my love and passion for food that nourishes your body and soul and, brings balance and harmony to your table. I treasure the opportunity and privilege to share that passion with you.
