Cafe Society

Part two: Project Angel Heart's Jon Emanuel on Gordon Ramsay, the Denver Adventurous Eaters Club and salmon testicles

This is part two of Lori Midson's interview with Jon Emanuel. To read part one of that interview, click here.

Culinary inspirations: Without a doubt, my dad is my number-one culinary inspiration. When I was a real little guy, he was taking classes for his job, which kept him away from home for weeks at a time. He would room with the same guy -- a former chef from Hong Kong named Hubert -- every time he traveled, and Hubert would teach my dad about traditional Chinese techniques, new and unusual ingredients, how to use a wok and Chinese utensils, and basically how to prepare traditional Chinese food. And then my dad would come home, armed with knowledge, and cook everything he had learned -- things like glutinous rice with dried shrimp and Chinese sausage, black mushrooms in oyster sauce and five-spice roasted chicken. When I was five, he put a knife in my hand and had me chop the veggies for stir-fries. He taught me the value of being open to trying new things and just loving food for food's sake, no matter the origin or the ingredients. He's still an amazing home chef who cooks for himself and my mom every night.

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Lori Midson
Contact: Lori Midson