If any rules surround the making of empanadas, bao, dumplings or potstickers, Chin Malin — a new chef selling her food at this year’s Downtown Farmers Market in Salt Lake City— has thrown most of them out the window.
Her parents were strict, she said, and raised her to not take shortcuts. “My parents definitely instilled in me values of hard work and perseverance and just keep at it and not just do a shoddy job; it’s not my style,” she said. Malin grew up watching her mother and grandmother cook. Wanting to participate, she would help peel vegetables and butcher chickens, and developed an interest in working in the kitchen from an early age.
Malin’s family immigrated to Canada around 1995, and Malin went to the United States to be with her husband at the time. After that marriage ended, she was living in New Jersey, where she worked in the restaurant and bar industry for more than 20 years. New Jersey is also where she met her current husband and tried Mexican food for the first time. She fell in love with both.
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