This January whisked by at a breakneck pace without my realizing that it is over. During the month I taught cooking classes, consulted restaurant entrepreneurs, advised market researchers on Chinese sauces, and cooked a guest chef dinner at a restaurant. I am quite baffled by how cooking has turned into such a central role in my life. Yet for many years this is what I aspired to do. Three years ago this month I wrote my first post on Red Cook coaxed by my neighbor, Kim of The Yummy Mommy and Charcutepalooza fame. It has become a way for me to share my passion for Chinese cooking with others as well as to discover opportunities to work as a culinary professional. Thanks to my many enthusiastic supporters I am starting to do what I truly love.
There is a mystical allure about the Chinese province of Sichuan (四川) that fascinates me. I’m in awe of its endangered pandas and abundant bamboo forests. The stunning scenery at Jiuzhaigou (九寨溝) dazzles me. And I worship the sophisticated, spicy Sichuan cooking. So you can imagine my excitement when I was offered the opportunity to visit Chengdu (成都), the capital of Sichuan, to observe a cooking lesson offered by the Cooking School in China program.