In my job as a physician, I talk about food as an essential part of a healthy lifestyle. But I believe that food isn’t just about nutrition, it can be inspiration. My culinary education began with learning to make quiche in an early French class when I was seven. That sparked a lifetime of curiosity of the people and cultures behind different cuisines. Since that first class, I’ve tried to learn cooking from the locals whenever I’ve traveled abroad. Highlights of the formal cooking classes I’ve taken (so far) have included a Nonya cooking class in Singapore, learning to make authentic Oaxacan mole from chef Iliana de la Vega at the former el Naranjo restaurant in Oaxaca city, and making pico de gallo in a seaside class in Puerto Vallarta. Informally, I have learned traditional Taiwanese family recipes by cooking with my mother and have been taught Trinidadian cooking by my husband’s family. I am always eager to try new recipes from the kitchens of friends and family.
I devote my leisure time to reading voraciously, eating with gusto, traveling, and cooking meals inspired by my travels. I’ll share with you the stories behind some memorable meals, and the recipes they inspired. Welcome, and please pull up a chair at my table.
-linda shiue
