I was immediately reminded of how complex and refined Thai cooking is. Nothing is straightforward. Beyond the spiciness, which for some can be overpowering, sauces, condiments, relishes, spices, and herbs provide layers and layers of flavors.
After 20 years of grocery shopping an average of 2.2 times a week, preparing family meals 3.5 times a week, many of us are, frankly, happy to say goodbye to the stage in our lives where we logged 2,300 trips to the store to cover over 4,000 dinners!
C-CAP isn't just about grooming tomorrow's star chefs, it's about giving kids with very few options career goals and a brighter future, and giving the industry a veritable army of 18,000 well-trained, highly-motivated alumni who are serious about their passion.
What I do involves bathing pork butt in condensed milk, buying supplies at the bodega and using canned jackfruit for salads. You shouldn't be afraid to cook and eat foods that some people would find pedestrian if you think they're delicious.
One of the many glorious dishes available in Venice is a risotto made with a local pumpkin called zucca barucca. Its aroma is rich and sweet and its deep golden color resembles the changing leaves in the countryside.