| Online cooking is pleased to present
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| | style," or "That style." It's really
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| online chef Jon Salonga from Calgary,
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| | about what works and what is
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| Canada. In this interview, Chef Salonga
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| | practical!OC: What do you love most about
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| discusses his love of food and the
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| | doing your own show?JS: Being on camera,
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| inspiration for his self-produced cooking
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| | goofing around a little bit, and showing
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| show "Chic Magnet."OC: How did you get
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| | that even screwballs can create sexy
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| into cooking and what inspired you to do
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| | food. I also love the freedom to take it
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| your own cooking show?JS: I worked as a
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| | in whatever direction I see fit.OC: What
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| server during high school and thought
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| | have been your greatest challenges in
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| it'd be a fun idea to become a chef.
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| | putting your show together?JS: Coming up
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| After that idea tanked when I learned
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| | with shooting schedules and good times to
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| just how stressful it actually is, I
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| | edit the shows down! On average, every
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| dropped out of the
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| | hour of footage gets cut down to half an
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| cooking arena after successfully
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| | hour, where I've gotta figure out things
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| completing my culinary education. A few
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| | like transitions, which parts I can edit
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| years after that I just decided it would
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| | out and which ones will make the final
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| be fun to make my own cooking show.OC:
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| | cut, and generally how to achieve the
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| How do you come up with your show
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| | best flow with minimum waste. All in all,
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| ideas?JS: I get a lot of questions-simple
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| | every show might take 2 to 3 hours for
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| ones, really-about cooking fundamentals
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| | shooting alone, including cleanup, and my
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| and technique, so I do a lot of shows
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| | post-production editing takes anywhere
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| based around that. Because a lot of
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| | between 4 and 8 hours.OC: What is the
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| people I know watch the show, I try to
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| | strangest food you have ever prepared?JS:
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| tailor the contents to fit their needs.
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| | A Filipino delicacy called balut, which
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| Basically, if they want
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| | is the partially developed fetus inside
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| to learn how to poach eggs, or create
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| | of a duck egg! I was absolutely horrified
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| basic sauces, and I did a show about
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| | when my buddy cracked open the top of the
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| advanced techniques like using a
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| | shell,
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| rotisserie or fundamental knife
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| | pulled the little guy out by his beak,
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| maintenance, I wouldn't have an
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| | and with a swift drop, uncurled the wings
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| audience!OC: How would you describe your
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| | from it's body.OC: If you have a favorite
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| cooking style and what
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| | thing to cook, what would that be?JS:
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| influences your cooking?JS: I've got a
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| | Packaged ramen noodles with whatever
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| pretty eclectic style and really try to
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| | leftovers I can cram into the pot: who
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| embrace all aspects and angles of food:
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| | said that convenience food couldn't be
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| When I find something that works for me,
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| | somewhat wholesome?Sample Menu:
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| I'll incorporate it into my own style,
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| | Roasted cherry tomato salad with
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| and if something doesn't float my boat,
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| | balsamic vinaigrette reduction
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| I'm not going to produce it. I am trained
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| | Butternut squash and apple soup with
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| and educated in classical French cooking
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| | curry and maple syrup
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| techniques, and by virtue of a year
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| | Thai Mussaman curry with potatoes and
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| abroad in Thailand I also have basic Thai
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| | jasmine scented rice
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| and other Asian influences.At the end of
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| | Sticky rice with mangoes and sweet
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| the day, the balance between flavor and
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| | coconut creamBe sure to check out his
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| labor intensity is what influences my
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| | show at: or Rinehart is the founder of
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| cooking, and it's never about, "This
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| | Online Cooking.
|
