Grant Sato, chef instructor at KCC, TV host, coach of the KCC competition team, came to teach us two things: Homemade tofu, and his Okinawan soki soup. I always like making things from scratch. I saw tofu being made in huge...
Reflection #2
Although I am working only as an extern at the restaurant, I feel like I am part of the team. I have come to notice how the company culture of the restaurant emphasizes teamwork and continuous...
Miki is a KCC Culinary School student externing in our kitchen part-time.
Reflection #1
An externship at Alan Wong’s is a once in a lifetime opportunity to truly challenge one’s skills and endurance. ...
