I just signed on mainly to get info for a pet project--putting handles on prewar herder paring blades.
Grandpa was a master chef from Fujian. Mom was professionally trained in Cantonese cuisine.
I'm a amateur...fusion based on Cantonese technique: fresh ingredients, minimal seasoning, simple execution. I do everything with a Chinese chef knife--even brunoise and most garnishes. I like to think that I have a strong foundation, but there is still much to learn!
Anyways, I'm looking forward to learning from you all!