As a second-year Baking and Pastry Arts student at SAIT, Michelle Kwong considers herself more of a baker than a chef, so her love of baked goods knows no bounds. “For me, cooking is more about the memories you can make with the people you cook for and with. So, my favourite dish to cook is anything I can make and enjoy with my family.”
Her bulgogi bao recipe is designed so that many components can be prepared beforehand. “During the fall, when so many vegetables are ready to harvest, a variety of pickled vegetables can be made well in advance and stored in the fridge.” Keep in mind: the smaller you cut the vegetables, the quicker they will pickle.
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