A
close up on what I meant by the magic Pelican Blue .... by the way we were so close to these floating beauties we could almost reach
out to touch them.
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About Me
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- tangcancook
- Born in Guangzhou and raised in Hong Kong since I was 3-months old, I retired at 59 in 2008, realizing there are more to life than just work. There is a limit to life, but none to work, and we have a choice. My dream of going to cooking school was realized when my endearing wife gave me a retirement cum 60th birthday present by sending me to Le Cordon Bleu. My life has not been the same since. The "TANG-CAN-COOK" blog was commissioned on April 2oth 2009 when I started my culinary journey as a "matured student" double majoring in the Cuisine & Patisserie Basic Courses at the Le Cordon Bleu Sydney Culinary Arts Institute. I was schooled in Hong Kong at St Paul's Co-educational College, then Boston for undergraduate work at Tufts University, before my graduate degree in Public Health at the Yale University School of Medicine in New Haven. I can assure you none of those years were as tough as what I did at LCB. Cooking school is a lot more than meets the eye, it is not for the faint hearted. The big question is, CAN-TANG-COOK now, after LCB? Well, I believe everyone can and should cook, and why not? Happy Cooking to you all!
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