Blackberry Farm

Our Friend of the Farm

Alan Wong

Alan Wong

We recently asked Chef Alan Wong 5 questions!  Click here for more information about the event Continental Exchange at Blackberry Farm in August!

 

What ingredient can you not live without? Rice.  I grew up with a Chinese grandfather and a Japanese mother from Japan.  Growing up, I had rice for breakfast, lunch, and dinner.  Even though I don’t eat as much rice today, it’s always a comfort food for me.

If you could only cook with one pan/dish what would it be?
A large griddle or plancha. Both are so versatile that it takes the place of a sauté pan.  You can use it to cook anything from seared meats to breakfast dishes to rice or noodles. You just have to know how to use it.

What is your favorite thing to do when not in the kitchen?
I enjoy working on my photography.  I use photos for my blog to archive dishes we create in menu development, for the restaurant, and as gifts. Part of what I enjoy is actually taking the shot and being in that artistic moment. The other part of it is that I am learning a new skill.  I am constantly trying to improve myself because I’m an amateur.  Photography has helped me improve my presentation skills as a chef.  I’ve learned to look at the dishes differently, and my presentation skills are better because I’m paying attention to all of the minute details.

Favorite memory in the kitchen?

 I have been in this business for quite some time.  I have so many memories, and it’s hard to pick a favorite because I’ve met so many people and have been touched by so many lives.  So many people have touched my life that I’ll answer this question by saying that my favorite memory is the last one.  One of our cooks, Hongseob Kim, came to me after he completed a successful Next Generation Dinner at Alan Wong’s Honolulu and thanked me for helping him accomplish one of his goals.

What would you be if you were not a Chef?
I would be a senior amateur photographer or on the senior PGA tour.

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