Connie K Sun
Type of cuisine I like to cook:
I have an insatiable curiosity for new foods and love making unexpected pairings of flavors, foods, and ideas from different parts of the world. In general, I cook dishes that are comforting yet bold, unexpected, and foremost delicious. I specialize in Chinese flavors because I learned my way around the kitchen from my maternal grandmother, who is from Shanghai. But over the years, have expanded repertoire to include understandings of food from various parts of Asia including Thailand and Japan.
Dumplings. One of the first things I learned to cook from my grandmother was dumplings. I have learned how to take the basis of her recipes and transform them into savory and sweet inventions
Favorite kitchen tool:
Offset spatula — it can be used to do almost anything.
Past & Present:
I had been working as an interior designer for over ten years but had always found comfort and peace in the kitchen. I started exploring the possibility of a career in food by hosting elaborate dinners, teaching friends and their friends how to cook dumplings, and experimenting with recipes. This became more official when I was given the opportunity to start teaching classes at Brooklyn Kitchen. In 2009, I decided to take a huge risk and commit to working in the food industry full time. It wasn’t easy. I started from the bottom again, beginning as a line chef at Citicorps corporate kitchens and eventually worked my way through various roles. The experience proved to provide some of the best culinary schooling I could get and helped me forge some of the confidence I needed to start my own catering business, Bite Size Kitchen. There are no fairy tales here, it’s hard. Getting to do something you love takes commitment, but the pleasure of sharing food through teaching and cooking is so infinitely gratifying that I cannot go back to interior design.
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