Until then, she's slinging butter mochi and teaching earthquake-preparedness cooking classes.
Checking out Wang’s varied creative projects, it may come as no surprise that she attended the Maryland Institute College of Art in Baltimore for fine arts. It was here that Wang—who was born in Texas but moved to L.A. when she was five—began working with food. Though Wang is not classically trained in the kitchen , she started cooking the food she grew up with as a cure for homesickness and eventually found her way into restaurant kitchens.
Since going fully freelance this October, Wang taps into her creative college experience through events that use food as a practical and poetic medium.
“I can’t imagine not using that [pastry] skill set; it would be so sad if I stopped doing it completely,” she says. “When it comes down to how I feel I can contribute, I would really like to be useful and helpful [to others].
We talked to Wang about the pastry trend that annoys her most, her obsession with obscure corn varieties, and the easiest way to get into fermentation., a Filipino restaurant in Los Angeles’ Chinatown. I had done a pop-up with my friend where I made pastries with cornmeal and fillings like key lime, and I brought the leftovers into work. LASA didn’t have any dessert on their lunchtime menu at the time, so I reworked the recipes to fit more with Filipino flavors like coconut.
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