How a Master Chef Uses Michelin-Level Techniques at His Jamaican-Chinese Restaurant — Mise En Place
At Patois in Toronto, chef Craig Wong takes the techniques he learned cooking at three-Michelin-starred French restaurants and applies them to the flavors he grew up with in Jamaican-Chinese dishes. Aided by his right-hand-man chef Nicholas Beckford, the two create dishes like jerk chicken chow mein, jerk pork belly yakisoba,>>>
