Peng Looi spent a good chunk of the 1980s studying engineering—only to discover he hated the trade.“The studying part was fun, but the working part was boring,” says the Malaysian-born chef.Cooking had been a lifelong...
If you want to start an argument at an international gathering of chefs, just mention saffron and then stand back. The opinions will flow unabated.During last fall’s Worlds of Flavor conference at The Culinary...