Month: August 2019

Talk Stories

Mis en place is my religion

In French mis en place means ” everything in its place” this is a term I learned in culinary school and working in professional kitchens. It refers as your set up required before executing service. Organization and arrangement are the life line of a professional cook. The mantra of work fast, work clean and work […]

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Is ordering a well done steak a crime?

Well, that all depends on the individual who is consuming the steak, right? After asking this question from varies people from a wide spectrum of background I concluded that the answer is, one, personal preference, two, the geographic upbringing of an individual, three, culture or ethnic background of that person and four, the quality of […]

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Palate memory and creating dishes

Do you recall the first time you bite into a strawberry? The flavor profile of that strawberry is permanently imprinted in your taste bud. This all begins when you are a child as you consumed different food and its ingredients. You start recognizing the flavor of a single component that is working in synergy with […]

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About chef Peter Lee

Cooking and food have always been an integral part of my life. Growing up in Los Angeles my parents owned Chinese restaurants and my father was a master chef in Chinese cuisine. Like most Asian immigrants, the restaurant business was our way into American society and a means of survival for my family. I started […]