My parents have built a chain of Chinese restaurants along the west coast, from Washington to California, inside several shopping malls, and at their peak, they had 11 restaurants. Growing up and living this way made me feel destined to follow along in their foot tracks, and so I went to Culinary school in 2006 at Le Cordon Blue in Portland, OR, where I finished my degree and began my career as a cook. Since then I’ve cooked for one of Disneyworld’s signature restaurants, Citricos at the Grand Floridian, A children’s summer camp, in Granite Hills, Washington, Holland America and Princess Rail Tours in Alaska, and Several award winning restaurants in Ashland, Oregon, such as Smithfields and Kobe.

This is me and my friend working in Alaska for Holland America/Princess Rail tours

I always wanted to have my own restaurant

At a young age I thought that having a restaurant was going to be something that I would inherit from my family business. I was wrong. Turns out that restaurants are a lot harder to maintain than expected. But that didn’t stop by dream. I truly believed that if i worked hard and learned how to make the best food that I would some day be able to realize my dream. Over ten years later and I am still not even close to making my dream come true.

Instead I became an English teacher. So now I teach English at a private academy in South Korea and have been living here for years now (currently 5), and I am happy. But my true passion is still in cooking. So now I decided, If I can’t open my own restaurant, then I will teach people how to cook and show them what I’ve learned. Ill teach you everything I know, step-by-step in each of my recipes. I’ll give you advice on what the best kitchen equipment there is. And I’ll dedicate my entire page to the culinary arts. I’m excited to go on this journey with you! I hope you will enjoy what I have to offer.

This is my first blog

And I will be learning as I go. I hope you will learn with me and we can go on this journey together!

1988-The Beginning And My Families Chinese Restaurant Empire

My Father, a Cambodian refugee, came to America with not more than $5 in his pocket. He turned that into a Chinese restaurant empire spanning 11 chain restaurants across the west coast in shopping malls. If you ever eaten at a China Wok, a San’s Wok (named after me), a Sonny’s Wok (named after my brother), a Dynasty Express, a Chinese Gourmet or a Mongolian Grill in Oregon, Washington or California in the 80’s to 2000’s, chances are that my dad built and ran them. R.I.P. Dad.

My dad playing with me in his office at work

2006-The Culinary Club at North Medford High School

I joined North Medford Chefs in Black Culinary Club my Junior and Senior Year in high school and competed with over 20 other high schools in the Boyd’s Coffee Culinary Cup both years. My first year my team placed 14th, and my senior year we placed 5th.

Me and my team ready to cook our hearts out

2006 -Le Cordon Bleu, The Western Culinary Institute That Got Shutdown In Portland,OR

Yes, I graduated from a Culinary school that lied and cheated me. No I didn’t get any compensation. The reason being that I got accepted before the lawsuit claims they did such a thing. What happened was that I just finished my Junior year of highschool, applied to the school and got accepted. This was literally one month too early to get any financial compensation from the lawsuit. Pretty unfair if you ask me. Did I enjoy my time at the school? Oh yea. Was it worth the money? Hell no. My advice to anyone wanting to go to culinary school, start cooking in highly regarded restaurants first.

Me and my 18 year old self unaware of the scam that is a 40k culinary art degree

2007-Working For The Mouse – The Disney Culinary Arts Program

Literally one of the funnest jobs I’ve ever had. I got to work with and learn from people from all over the world and every day off I could go to the Disney theme parks for free. When I was working for 1900 Park Fare, the Head chef, John let me make him my families fried rice to put on the menu. While it never officially went on for the public, it was a great feeling making something so close to my heart to all the chefs at the resort.

The Head Chef and I At Disneyworld’s Grand Floridian

2008-My First Head Chef Position At Hidden Valley Camp

This job humbled me. I thought with all of my experience that I would be able to manage my own crew, work 50-60 hours 6 days a week and do it well. At the age of 20, I can say that I severely overestimated myself. That said, I had some really good times but I don’t recommend taking on such a demanding role unless you are truly ready for it.

The Crew at Hidden Valley Camp (HVC)

2009-Working For Holland America/Princess Trains In Alaska

I love Alaska. The wilderness and sheer beauty of nature is something I still remember fondly, and the job was so much fun that I did it for three years every summer until 2011. I highly recommend visiting Alaska at least once in your life.

Me And The Train Crew

2017-Over 10 Years Cooking And Now English Teacher

I continued cooking all the way up to my graduation, and once I got my BA I was offered a head Chef position at a retirement home in Ashland, OR, the thing was that I was already working 50-60 hour weeks and the salary they offered me would be less than I was making through overtime. It was this offer that made me think that a change in career is about due. If I couldn’t make it after all my years dedicated to cooking, then maybe it will never happen. Now I am an English teacher and am a lot happier now. While I still miss cooking in the industry, it’s not something I would want to continue to do unless it was my own and I am happy I made the change.

My 2017 Graduation From Southern Oregon University With A Bachelor’s In English