Slicing and sharing is a way to connect with my mom.Maureen Tan
While we all cook to nourish ourselves, Maureen cooks to connect as well. For her cooking is a way of staying connected to her family roots and Asian heritage, but more particularly it’s a way of staying connected to her late mother, the person who taught her to cook. Once a tiny sous chef in her mother’s home kitchen, Maureen teaches cooking to spread the love and knowledge that her mother communicated to her years ago.
How did you get started cooking?
I used to help my mom in the kitchen when I was only seven. I cut shallots and garlic, and she wanted them sliced paper-thin. Even now I can still hear her voice and I slice very finely to make her proud of me.
What do you think about at the cutting board?
I’m a busy mom, and cutting and food prep is the only time when I’m just completely focused. I’ve got food in front of me and the knife in my hand. It’s meditative.
How do knives make a difference?
It’s very important to have good knives because you have to cut the ingredients in different ways for different Indonesian dishes.
What’s your moment?
My moment is when I decide what to cook for my family. My WÜSTHOF is the Epicure 7” Santoku.
The Epicure 7" hollow edge Santoku knife is designed with a thinner blade than the traditional chef’s knife, at a 10 cutting edge, and gradually curves up at the very end providing a straighter edge. The hollow edge is crafted with evenly spaced vertical indentations, which create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce friction and drag. This knife allows cooks to effortlessly prep a wide array of fresh produce, including starchy vegetables like potatoes, which tend to stick to a knife’s blade.