The skills of the cook and the quality of the ingredients are major players in what makes any meal great, certainly. But as a food writer, I have the privilege of talking in depth to a chef before I sit down to eat the food, and that makes the experience so much richer — and tastier.
I’m working on an article on Chan, the Korean fusion restaurant near Pike Place Market, for Edible Seattle. I’ll explore how chef/restauranteur Heong Soon Park deftly combines modern and traditional Korean cooking, and how his expert sourcing from Pike Place Market and other local and regional purveyors translates to some pretty darn tasty food on the plate.
Not everyone can talk to a chef before they eat a meal, but hopefully my articles will help bring that experience to every reader — if I’m doing my job, that’s the goal.