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.
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Treat yourself to the March issue of delicious. and get baking with warming crumbles, Richard Bertinet’s award-winning sourdough and the ultimate custard doughnuts and brownies. Or treat family and friends with happy-making recipes from Thomasina Miers, Rachel Allen and Tom Kerridge. Embark on a new food adventure with DIY ricotta, throw a vegetarian dinner party or learn how to make proper coq au vin. delicious. magazine is the best way to improve your cooking.