Culinary Capstone Project
Tai Wang
While growing up a few distinct sounds will be seared into
my mind, it like a song melody that is forever embedded into
your mind, for me it is the constant sound of woks over a jetstream like fire stir-frying food, or the noodle man slamming
dough against the wood bench while the dough is hand pulled
into beautiful strands of noodles. You see, my parents owned a
Chinese restaurant and being born into the restaurant life was
a curse and a blessing for me. Growing up and being exposed
to the food industry at a young age I was like any other kid, I
much rather have had that burger from a fast food restaurant,
or that microwaved boxed meal from the grocery store. It
wasn’t until my late high school, early college years did I
finally appreciate food and wanted to replicate dishes I ate at
restaurants and at home.
So why culinary school? Working in the foodservice industry
for the last 6 years, and finally in 2012 with the decision of
changing my lifestyle and turning vegetarian, a huge question
and lightbulb sparked in my head. Where the heck is my food
coming from? I started cooking for myself a lot more (terribly I
might add) while eating less processed foods and ultimately