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 read

This recipe first appeared in Chef's Tips in the Jan / Feb 2015 issue of Culinaire Magazine courtesy Chef Mathieu Paré.