ABOUT US
I have had a close relationship with food.
My earliest memories often revolve around food, especially those with my Filipino grandmother, Lola Luz. She would cook on a makeshift black cast iron burner with a matching frying pan. I vividly recall the oil splattering as she lovingly fried a whole fish until it turned golden brown. The skin was crispy, the eyes as white as porcelain, and the fins so delicate that they crunched and melted in your mouth, leaving a salty, oceanic flavor. I cherish these memories and feel fortunate to have started life with such simple pleasures. They bring me joy every time I recall them, like the first ripe tomato I ate straight off the vine my uncle grew. I remember sitting on the back porch with him, eating tomatoes like apples, sprinkling a little salt with each bite. My dad grew nearly every fruit and vegetable imaginable. The memories of our backyard, filled with growing and picking fruit, are priceless. I remember my dad on a rusty red ladder with a bucket, picking fruit from the top of the tree, while I gathered the lower-hanging fruit in a washing basket. Experiences like that are truly unbeatable!
25
Years Of Experience
As a teenager, I tried to study hard, but it never really clicked for me. I even gave university a shot, but quickly realized it wasn’t my path. The only part of school that excited me was the first day, when we received our fresh notebooks. I loved the smell of new stationery and the sight of blank pages, dreaming about the potential they held and the knowledge I would gain. However, that excitement didn’t last long. The only things of value written in those notebooks were girls’ phone numbers, doodles, and teenage love letters that never reached their intended recipients.
I think I knew deep down that studying wasn’t for me, even earlier than I wanted to admit. I really enjoyed Home Economics and Tech Studies, but my parents were determined that I pursue a tertiary education.
I discovered my passion for cooking while working as a dishwasher. I left my job at McDonald’s, feeling I had outgrown it, and started working at a five-star hotel. I loved the “buzz” of the place, especially the kitchen, which was full of drama. The chefs communicated in a language only they seemed to understand, responding to each other like well-trained soldiers on the verge of an attack. They were always on edge, passionate, and enthusiastic, and their energy was incredibly contagious. They made cooking look exciting, cool, and challenging—something I knew I wanted to be a part of.
I have always been competitive and think in pictures rather than factual information, unlike the “brainiacs.” I knew I was a hard worker, resilient, and determined to succeed. These God-given gifts, rather than a brilliant mind, were given to me for a reason. For over 15 years, I worked hard, traveled the world, and collaborated with talented people in impressive restaurants to develop my skills. Now, I am the Executive Chef of the very hotel that ignited my passion for cooking.
Is such an exciting career
A photo taken at a video shoot for Jun’s college project, I was a prop
Jun Pang behind the lens at one of our food shoots!
A photo by Jun Pang
I want to share with you some of my experiences as a chef, my travels, my recipes, my stories and words of wisdom (can’t promise you anything with that last point).
I have plenty to say but mostly it revolves around food! So stick around if you would like to learn about food and cooking and every now and again you’ll get a glimpse of the world we live in as chefs!
So I guess I’ll see you in the soup, we’ll have a pea together!!
The views expressed here are my own!!
Dennis Leslie
Some of the earlier photography was taken by Jun and I want to acknowledge that. Moving forward – a lot of the camera work both in video and stills are taken by me or my wife and sometimes my kids (they’re pretty handy with the camera)
Leave a comment and let us know how we can improve!
We are dedicated to packaging our passion for food and photography in a way that appeals to a broader audience. With your feedback and comments, we aim to move forward and stay current. Our goal is to teach the basics of cooking, encouraging people to get involved and return to the fundamentals. We want to educate and demonstrate how easy and enjoyable cooking can be. We believe that the kitchen is the heart of the household, where lasting memories are made. So, stick around and join us on this journey!
Usual day, I cook and watch the master at work