How many people can say they’ve cooked in a professional kitchen at Le Cordon Bleu? Thanks to Parmigiano Reggiano I got the chance to cook with fellow food bloggers under the expert guidance of chef Eric Bédiat, Head Cuisine Chef at the prestigious Le Cordon Bleu. Chef Eric has worked…
When I was invited to learn how to build my own bao with chef Jeremy Pang of School of Wok at Holborn’s Cha Chaan Teng, I jumped at the chance! I’ve barely eaten bao, let alone made one so I was really excited. Cha Chaan Teng is an absolute gem…
