And now ... They say baking is a science and cooking is an art. Maybe it’s because of the copious amounts of cooking competitions I watch, but sometimes, it feels like cooking is a science too. I'm trying to learn the trade secrets — like knowing when it’s best to poach, simmer or steam foods to hit that flavor pocket. And folks, it’s not easy.
While I’m nowhere near chef-level skill, a group of students are already on their way with Los Angeles Community College District’s third annual Culinary Cup. Students in the competition were tasked with creating dishes using Southeast Asian flavors, and only one college came out on top.
That’s it for today. We’ll see you tomorrow.
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