My name is Sam Satogkit, I am 21 years old and live and work in Bel Air, Maryland. I have been cooking since I was 10, around the house and at work. I started out as a busboy/dishwasher and had to work my way up the "food" chain. I accredit a lot of my knowledge to Sakura Japanese Seafood and Steakhouse. It is a lot like Benihana, Kobe, anywhere that uses Hibachi Grills. Anyways, I aquired most of my knife skills from Sakura as well as a more in depth knowledge of all around Asian cooking. I am the daytime kitchen manager at the Ropewalk Tavern, a restaurant that has furthered my passion of cooking to a whole new level. I am determined to go to culinary school within the year to get certified. I feel that i have a very good understanding of not just cooking but the way a kitchen runs on a daily basis.
My favorite things to cook
I enjoy cooking anything, anytime. Everyday I learn something new from the Executive or Sous Chef as well as my fellow colleagues. I am well versed with the different styles and cooking techniques of most asian cultures, i.e. sushi as well. As with everything in life everyone has different tastes and techniques but one has to be willing to adapt and adjust in order to be successful in a kitchen and as a contribution to the art.
My favorite family cooking traditions
Thai food readily available