Advanced Knife Skills Cheatsheet
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“I've been a professional line cook in numerous kitchens for nearly a decade, and am currently cooking at the Brown Palace Hotel & Spa here in Denver. I'm still amazed by how much I learn here at Canto Cooking Club. I first found Made with Lau years ago when I needed recipes for Lunar New Year. Ever since, I've learned so much from Daddy Lau & Randy (like how to properly care for my Chinese chef knife, elements of Chinese flavor profile, and even a return to fundamentals that I didn't realize I needed).”
Alex LA professional line cook · Denver, Colorado
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Alex from Denver, Colorado here. I've been a professional line cook in numerous kitchens for nearly a decade, and am currently cooking at the Brown Palace Hotel & Spa here in Denver. I'm still amazed by how much I learn here at Canto Cooking Club. I first found Made with Lau years ago when I needed recipes for Lunar New Year. Ever since, I've learned so much from Daddy Lau & Randy (like how to properly care for my Chinese chef knife, elements of Chinese flavor profile, and even a return to fundamentals that I didn't realize I needed). I'm happy to say I was one of the first on board when they rolled out Canto Cooking Club. Now, every time a new module is released I can't wait to sit down with some tea and Chowmein and learn more from the master. Sometimes chefs or other cooks ask why I use a Chinese cleaver for everything, or where I learned to cook Asian food like that. I always tell them a sweet old Chinese Chef taught me everything I know.
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