Passing the Torch: Wok This Way…

Over the course of the last two decades, my work has brought me many remarkable gifts and thrown me many challenges as well. The struggles to “make it” as a chef, especially as a woman are almost too obvious to mention. In high school when I told my guidance counselor my wish, he honestly laughed in my face. “You are far to intelligent to go to a two year school!”, he sneered. So, my dreams were quashed and I spent the next decade and more trying to catch up. In a way, it was an odd blessing. Ten years later I found myself in filmmaker George Lucas’ home as his private chef, so I suppose I found my way.

As Georges’ chef, I was given a great gift. No, not bragging rights (not at first), my access to his home during my employment was top secret for family safety. I was given the gift of youth. That is, I realized how much I love kids and teens. I had a ball interacting with his kids four days a week, in the kitchen, making food. It was a revelation. I also realized that I could not wait to be “well off” to begin giving back; I was so inspired by what the family did, very quietly to give back. That is when I joined Homeward Bound of Marin with a life-time commitment to supporting their homeless programs and I became a youth mentor as well. Recently, George committed half of his wealth to charity through the Bill and Melinda Gates Foundation. I am not quite there yet…

My years with Homeward Bound have been rewarding beyond my dreams. I would often work at the shelter in the morning and go to the Lucas home at night, now that is an adventure! The underlying factor for me is kitchens, I am truly “Drawn to the Kitchen”, for richer of for poorer. Lately, my youth mentoring has slowed, funding is tight now with the “School to Career” youth mentoring program I so loved. But still, kids find me. I proudly mentor them and help guide them into, or out of a culinary education. There are so many success stories. Let me share one:

David Peck has been my mentee since age 14, he is now 18. He was the winner of the Marin County Youth Volunteer of the Year in 2007 for his work with me at the Marin Youth Center, a beloved side kick to me for 3 years at Standards of Excellence’s culinary events, a full scholarship winner and now graduate of the prestigious Eagle Rock High School in Estes Park Colorado. David called me two weeks ago, “Are you home? I am coming over!” He proudly showed me his FULL SCOLARSHIP to the Art Institute of Sacramento’s Culinary Management Program, which they fast tracked in into! From a life of many, many challenges, David is an inspiring bright light. We are all proud of you D.P.!

So, I guess you could say, “The Force is with him”, thanks Mr. Lucas for passing it on, I owe you one…




Wok this Way: Speaking of filmmakers, I am filming some exciting cooking videos this week, starting with “Stir Fry”. Here is my Singapore Noodle recipe from last week’s events and this week’s shoot!

Stay tuned for another amazing youth story starring Emilio Navarette!

Singapore Noodles

{To print the recipe click here}

This is my idea of fast food! A bit of chopping, a quick stir fry with simple garnishes and you have a great dish! You will love the colorful combination of quick soaked rice noodles, stir fried vegetables and ginger highlighted with fragrant curry. Oddly, this dish did not originate in Singapore, but is a Chinese dish. Because it usually has a “kick” heat, which is traditional in dishes from Singapore it is thought that it was named to invoke the exotic land. Where ever it is from, I love it! Bring the “exotic” home to your kitchen.

Ingredients:

Stir Fry Items:

• 4 ounces of rice stick noodles (vermicelli), softened in hot water for about 10 minutes and drained)
• 2 teaspoons sesame oil
• 3 tablespoons of vegetable oil
• 1 ½ tablespoons curry powder
• 1 cup of slivered red onion
• 1 large red bell pepper, seeded and julienned
• 1 medium jalepeno, cut in half, seeded and cut into thin slices (optional)
• 1 ½ tablespoons of freshly peeled and minced ginger
• 1-8 ounce package of bean sprouts

Sauce: (blend together in a small bowl)

• ¼ cup chicken or vegetable stock
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Garnishes:

• Cilantro sprigs and slivered green onion
• Optional: You can add cooked shrimp, chicken, tofu of scrambled egg during step 3 with the bean sprouts.

Directions:

1. Toss soaked drained noodles with sesame oil, set aside. Heat a wok or large frying pan on medium high heat for 30 seconds. Add 2 tablespoons vegetable oil, heat. Add curry powder and fry, stirring constantly for about 10 seconds. 
2. Add in the red onion, red pepper, and jalapeno, stir fry for about 2 minutes, until tender. Add ginger, toss for one minute. 
3. Add bean sprouts, (*if you are adding a protein add it now) toss for a minute and add softened rice noodles and sauce, toss gently to combine and heat through. Taste and adjust seasonings. Transfer to a warm platter or low sided bowl and garnish with cilantro sprigs and green onion slivers.