There is high excitement in the culinary community as Chef Lee, one of the most acclaimed chefs in North America, begins a five-day intensive teaching program at NAIT, where the master chef and restaurateur will be teaching students in the culinary arts program.
The program is part of the Hokanson Chef In Residence program, which kicked off in 2009 with Vancouver chef Rob Feenie, and then again in 2010 with Toronto chef David Adjey.
Chef Lee's resume is exhaustive, beginning at the age of 16 when he was an apprentice at Hong Kong's renowned Peninsula Hotel. He later moved to Toronto, opening his first restaurant, Lotus, in 1987. Since then, Chef Lee has been an international culinary consultant, and is at the helm of several restaurants in Toronto, Washington, New York and Singapore.
The restaurant and travel guide, Zagat, has dubbed Lee a "culinary genius." Food and Wine magazine, which calls Lee one of the Ten Chefs of the Millennium, alongside other food artists such as Ferran Adira of Spain's Bulli restaurant.
I have the great good fortune to be observing Chef Lee this afternoon as he instructs students at NAIT. Then I get to interview him! If you've got questions for him, tell me right now and I'll try to slip them into the conversation. Check the Journal website Tuesday for my story, along with a photo gallery from this afternoon's demo.
The picture at right is from the cover of Lee's cookbook, co-written with Jacob Richler.
Keep it clean, and stay on the subject or we might delete your comment.You must have a javascript enabled browser to submit a comment.
No comments:
Post a Comment