Mongolian Beef and a Chinatown Cooking Competition

I retired as a scientist at age 50 to pursue my culinary passion and culinary school. This meant, of course, that my fellow culinary students were younger than my children — as were many of the faculty. Yet, it all came together. The older students looked to the culinary juniors for energy and encouragement. The younger set looked to the few “oldsters” for a bit of academic counsel and faculty-management strategy. Continue reading