Marrying culinary styles
By Pauline D. Loh | China Daily | Updated: 2014-02-08 07:24
Profile | Raymond Siek
Raymond Siek has literally cooked for thousands daily. As an executive chef on a cruise liner, he had to make sure the famous all-day buffet lines were constantly refreshed and replenished. Food had to look good, taste good and be abundantly presented.
Siek says that after that experience, anything else is a piece of cake.
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