I grew up in a Chinese food-loving family and ate my first meals at a restaurant in Oakland’s vibrant Chinatown. My love for food but my lack of culinary experience led me to Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cuisine. After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, and I fell in love with the process of rigorously testing recipes to ensure they were foolproof for the home cook. I’ve worked on thousands of recipes over the past 15 years, including developing recipes for the James Beard Award-winning cookbook Mister Jiu’s in Chinatown. Living in the delicious diversity of San Francisco, I never tire of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking. I am on a quest to recreate the dishes my grandmother used to prepare. All the food I try at home is enthusiastically tried and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks on longingly.
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