To Be a Chef | Cook's Gazette

Memoirs, To Be a Chef

Issue 08: To Be a Chef

It takes at least ten years to become a chef – to master the ways of a knife,…

Memoirs, To Be a Chef

For me, cooking is about speaking—putting a different narrative to the ordinary ingredients you see in your daily…

Recipes, To Be a Chef

Photo above by Eric Futran Morels, Spinach, Roe For almost fifty years, Taiwan was occupied by Japan….

Recipes, To Be a Chef

Photo above by Eric Futran Basil, Carrot, Garlic Pork belly is used frequently in Taiwanese cooking, but…

Recipes, To Be a Chef

Photo above by Eric Futran Greens, Coconut, Parmesan Pickled and fermented foods are very common in Taiwanese…

Recipes, To Be a Chef

Photo above by Eric Futran Honey, Ramps, Goji Berries The restaurant Honey Butter Fried Chicken serves my…

Recipes, To Be a Chef

Photo above by Eric Futran Saffron Rice, Wasabi, Apple, Radish I grew up on a very small…

Recipes, To Be a Chef

Photo above by Eric Futran Passion Fruit, Sour Cream I wanted to close the dinner with a…

Recipes, To Be a Chef

Photo above by Eric Futran Back Seasame, Brown Sugar Syrup Taro is a starchy root vegetable that,…

Photo above by Steve Lebeau Yields 30 mini bao Dough Cabbage and Pork Filling Garlic Chive, Tofu,…