2nd July 2015
My ‘love of food’ journey began, like most people, when I was a youngster. Raised in a large Chinese family, everything at home was cooked from scratch. My Dad was a head chef and rarely cooked at home unless it was an occasion.
This forced us to become the ‘experts’ in the kitchen, because food standards were high; and as a result, I became an automatic apprentice in Cantonese cooking. My most vivid memories of food were not glamorous; cleaning and gutting fish, (we were fish obsessed), chopping, blending, all kind of ingredients and spices, turning bones to bone broth, was the everyday norm.
This way ...