At The Pass with Jennifer P. Chung

At the Pass Jennifer P. Chung.JPG

Currently 

Executive Chef, SoSo Food Club

Formerly

Nota Bene, Susur, Lee, The Chase

Favourite dish to make right now

Octopus!

Last cookbook purchase

Bouchon Bakery by Thomas Keller.

Have you read it/tried any recipes

I have read it, but haven’t tried any recipes yet.

One dish or ingredient you’d like to see gone from menus

Edible flowers just for looks.

And one dish or ingredient that you’re excited about right now and would like to see on more menus

Edible flowers that add flavour and depth to a dish.

Your biggest influences

Chefs Amira Becarevic, David Lee, and Susur Lee.

If you could eat at any restaurant in the world

NOMA.

Last thing you ate

Fried rice <3.

Three must-have ingredients always in your fridge 

Eggs, mushrooms, and any Asian greens.

Guilty pleasure

Taste of China.

Top 3 favourite Toronto restaurants

Grey Gardens, King’s Noodle, and Famiglia Baldassarre.

Top 3 favourite Toronto bars

La Palette, Bar Raval on a low key night, Terroni’s patio on Queen.

Your go-to drink

Whatever the bartender wants to play around with. 

One habit you have in the kitchen you should lose, but can’t seem to shake 

Leave a towel unfolded.

One habit you have in the kitchen that will inspire young chefs

Be organized. Always know your pars and know how to make more if you need to.

Name one hidden talent

I can touch my nose with my tongue.

Best career advice you ever received

“Everyone is different and the same approach might not give you the same results.” – Chef Amira Becarevic, Mira Mira

Worst career advice you ever received

“Just send it out.”

Your advice for a young cook starting out in the business 

It’s so important to find a healthy outlet because it’s going to get stressful at times.