I want to be a Chef because I am in love with making people happy. Sometimes, it can a bit detrimental to me but I enjoy the idea that my hard work made someone smile. I love food and I consider it to be the foundation of all my relationships in life. It is essential in my life and culture and lives very comfortably in my heart. I believe that food can cure the heart of ache, as well as the cuts and bruises on your knees. It transcends its physical form and creates emotions and reactions from people.
I like to create food with different textures, and even different cultures. Growing up in an international environment like Hong Kong has embedded my brain with crosses of cultures and foods – and one day, I would like my food to represent me like that: international.
I respect and appreciate authenticity but I value the flavor first. I love pushing the limits in authenticity.
Currently, I am not working in the industry. I have just moved over from overseas. I am originally from Hong Kong, and whilst I lived there I worked at just one restaurant – “Bistro Bon”. A Cantonese French restaurant where I learned so much about the system of a kitchen.
I hope this blog can allow me to create sort of a stream of consciousness for my journey through the culinary program. If I can come back to my blog and find that I have done things that my younger self wanted to do, it would be incredibly rewarding. I expect hard work to be done here and having a record to show would be useful – and nostalgic.
https://www.vice.com/en_us/section/food
I have really been enjoying content put out by Muchies by Vice lately – They are not afraid to present different recipes from different individuals. I also love the simple visual aspect of the whole website. They are able to collaborate on a project and bring creativity to the company.
“Mother Nature is the true artist and our job as cooks is to allow her to shine.” Marco Pierre White
Alston and Cooking 