I first came across this show at AFC (Asian Food Channel). What got me hooked was the way he explained in getting the “Yum” factor in Asian dishes, the delicate balance of the salty-sweet-soury-spicy taste in all the dishes. I guess that’s the magic of the general Asian cuisine. I also appreciate how simple he makes things to complete the “Yum” factor. I also like when he would give simple tips to achieve the flavor and texture needed.
“Chef Jet Tila is a nationally celebrated chef specializing in all styles of Asian cuisine. He is renowned for the keen interest and excitement he brings to all his efforts.
His passion for Asian food began at an early age. As a boy, he spent time learning the ancient traditions of classical Asian cuisine in the family restaurants and at the Bangkok Market. At age ten, Jet realized his deep connection to food sprung from an even deeper connection to his history. Learning family traditions from his Cantonese grandmother further piqued his interest and in his early teens, Jet was making appetizers at his familyís restaurants. At 22, he was teaching cooking classes in his backyard ñ a phenomenon that caught the attention of the Los Angeles Times.
Jetís Le Cordon Bleu education coupled with his extensive knowledge of Asian gastronomy has given him a wide range of ideas to draw upon and a broad framework to create incomparable and innovative cuisine. In culinary school, Jet began to develop his style by seeking novel and inventive approaches to Eastern ingredients using classical French technique. Jet has also completed an intensive study program at the California Sushi Academy.” (text taken from http://www.chefjet.com)
Though I must say that the kitchen set he’s working on in his show would have been a little better if they pizzazz it a bit because it’s boring, aesthetically . The size and perspective of the set would suffice but splash a bit of color. But in fairness to Chef Jet, his creations and the process of creation is admirable. It really makes sense to acquire the “Yum” factor in the dishes. I look forward to watching more of his shows and have a new sense of appreciation for a well-balanced, flavored meals.