Chef Jade

Chef Jade

I learned why certain ingredients were used in different regions of countries vs. others, why some dishes are served cold in Southern France vs. being served warm in Northern France, and the different ways of handling chopsticks in Japan vs. China. All these new experiences and knowledge made me so excited and I was bursting to share it with someone, so I thought the best way to do that was a blog. And that’s how Cooking With Jade was born. So, take a look around and let me know what you think!