DENVER--(BUSINESS WIRE)--Jul 11, 2023--

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Jeremy Pang doesn’t have a classic chef origin story: he “hated” food as a child. Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food. “Up to the age of, like, nine, it would take my mum two, three hours to get my dinner down me. I just didn’t want to eat – I wanted to go out and play football with my mates. I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home.” Pang grew up in a Chinese household and is a third-generation chef. When he was 10 years old, his family moved from the UK to Singapore for two years. Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. He says: “When you go into hawker centres [open-air food markets] in Singapore, it’s a different world. Every single stall is a specialist in one type of food – not even cuisine. So you might have one uncle who has cooked chicken rice for his whole life, or another person who has cooked Hokkien Mee [a stir-fried noodle dish] for 40 years. “When people are as specialist as that, you cannot not want to eat it. And you see everyone digging into their food with no real etiquette – but the etiquette is the enjoyment of that bowl of food.” From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. With two kids of his own, aged six and two, Pang says: “I now feel so sorry for my mum.” Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day? That’s hard.” The pandemic shifted his son’s eating habits. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. “He likes the slightly lighter palate, and home-cooked Chinese food can be quite light – steamed fish, flash-fried vegetables, things like that.” One constant from Pang’s childhood to his family life now is the concept of feasting – serving multiple dishes for one meal. “This is how Asian cuisine is eaten, and should be eaten,” he says simply. “My style of cooking is 100 per cent home cooking anyway, and I’ve grown up with it. If you are Asian, that’s just a way of life. But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time.” He continues: “Even if when we’re doing midweek meals at home, if I’m cooking Chinese or Southeast Asian just for the four of us, I’ll quite often cook two or three dishes. Those two or three dishes are there to be shared – that absolutely is our way of cooking and eating.” Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it. Each chapter is dedicated to a different cuisine – including Chinese, Vietnamese, Singaporean and Indonesian – and shows you how to build a feast, guiding you through which dishes to make and in what order. Balance is crucial to pulling off a feast. “If, for example, you just ate crispy, deep-fried stuff – which is terribly bad for you, but we all love it – yes, you want to eat lots of it at the beginning. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. “But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures. Honestly, I think you could just keep eating.” Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”. “I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day. I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that.” Like all of Pang’s cookbooks, this is an “ode to my father”, who passed away in 2009. “He’s the one who instilled that love of cooking and cuisine – especially Asian food. He never really taught me how to cook, he just said, ‘Stand and watch’, or, ‘Taste this and tell me what’s in it’. That was his style of teaching.” ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (published by Hamlyn; £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice How to make Thai favourite lemongrass chicken stir-fry

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Ben Foster has retired from professional football for a second time, Wrexham have announced. The former England goalkeeper came out of retirement to help the Welsh club’s push for promotion to the football league in March. Foster made 12 appearances for the club, including four this season, during his second spell, having played for them back in 2005 on loan. He played as recently as Saturday (19 August) in Wrexham’s thrilling 5-5 draw with Swindon, but the 40-year-old made up his mind after the game, despite being just 10 weeks into his year-long contract. “The honest truth is that my performances this season haven’t reached the level I demand of myself, and I feel that now is the right time to retire,” Foster said in a statement. “At the forefront of my mind, when making this decision, was not only what was best for me but also the Club, and making the decision now gives the Club every opportunity to assess their options before the [transfer] window closes. “Wrexham will always have a special place in my heart.” Foster, who has eight England caps to his name, first hung up his gloves in September 2022 when his contract at Watford expired and they were relegated to the Championship. It was a career that began with Foster playing for RC Warwick and then Stoke back in 2001, and in the 22 years since he has played for a number of clubs including Manchester United. His return to Watford in 2018 marked his second spell with the Hornets. Wrexham manager Phil Parkinson said: “Ben has been the model professional while at Wrexham and has done everything we have asked of him. “It takes a big person to make the decision he has and one who really understands this Football Club, with the timing of his decision. I am sure I speak for everyone, when thanking him for his contribution that went far beyond that one magnificent penalty save against Notts County to help us gain promotion last season. “Wrexham AFC was a better place for having Ben Foster around the Club.” Read More Hugh Jackman joins Ryan Reynolds at Wrexham game: ‘Finally snagged an invite!’ Wrexham’s league return in front of Hollywood stars spoiled by MK Dons Why James McClean needs Wrexham just as much as the club needs him Wrexham goalkeeper Ben Foster retires from football for a second time The anguish, emotion and the story of the Women’s World Cup in photos Are Everton the first crisis club of the season?

RIDGEWOOD, N.J.--(BUSINESS WIRE)--Jul 27, 2023--

FUTTIES Dynamic Duo challenges are now live granting players free FUTTIES Mason Mount and Reece James. Here's how to complete the objective set.

WASHINGTON A U.S. federal court rejected the Federal Trade Commission's request that it order Microsoft to temporarily hold

Margot Robbie as a Barbie can fly down the stairs and walk on water, as she appears to be going through a very relatable girlhood-to-womanhood identity crisis. A world of pink, pastels, and hard, shiny plastic packed with painstaking attention to detail. We’re calling it: Greta Gerwig’s Barbie movie is set to be the biggest film event of the year (sorry to all the Oppenheimer truthers out there).

Portugal’s Antonio Costa, who unexpectedly resigned as prime minister on Tuesday amid a probe into possible government corruption,

A fifth night of unrest across France was more subdued as authorities contained the fallout from the killing