KEN HOM
WHERE IT ALL BEGAN
I went to work at my uncle’s restaurant in Chicago’s Chinatown when I was 11, and that’s where I really learned about food. I was given the worst jobs because I was the youngest. Every other Thursday I’d have to break open 80lb of sea conch and pull out all the innards, which would smell to high heaven. It wasn’t glamorous.
Read the complete article and many more in this issue of
delicious. Magazine
Purchase options below
If you own the issue,
Login to read the full article now.
Single Digital Issue
Mar-17
 
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
€34,99
billed annually
6 Month Digital Subscription
€17,99
billed twice a year