Bonbon's Happy Kitchen
As an immigrant from Hong Kong, I was accustomed to traditional Chinese foods when I was a young child. When I first moved to Alberta, the completely different style of cuisine really intrigued me. Asian foods tend to emphasize on quantity as well as really being defined in one type of taste (sweet, sour, salty, etc.) whereas the Western food I had emphasized on combining an array of flavors into one dish. As someone who wanted to cook but didn’t have the resources too as a young immigrant, I resolved to work tirelessly for many years until I saved enough money to take cooking classes from NAIT. I wanted to embrace my heritage as a Chinese but also appreciate my new environment as an Albertan and Canadian. I learned how to bake cakes in my NAIT class and I watched free online cooking videos, using locally sourced products to cook up foods combining both Asian and Western styles. I am very proud to be a Chinese-Canadian and my passion for food lets me savor the best of both worlds!