From 2006-2007, Chris worked at Garibaldi's Restaurant in Oakland, California, a fine dining restaurant serving quality dishes from the Mediterranean region and borrowing flavors from around the world. Starting with the pantry station, she made salads, fried calamari with spicy aioli, shoestring fries, and other hot and cold appetizers.
After just three months, she moved up to the wood-fired oven station, where she made thin-crust pizza, flatbreads, chili pepper prawns, bone marrow, and antipasto dishes.
She then advanced to the fish and sauce station, where she prepared béarnaises and beurre blancs daily, seared-to-perfection scallops with uni sauce, pertrale sole with hazelnut brown butter sauce, olive oil and herb poached tuna, and salmon with hard cider sauce.
Chris Mok has been cooking since she was a young child. She learned traditional Chinese cuisine from her mother, who cooked dinner every night. In junior high school, she took an in-depth year long cooking course and learned American style cooking.
While attending undergraduate school, she learned to cook more on her own. Her first recipe came from the back of a bag of romaine hearts. She made Chicken Caesar Pasta Salad. This inspired her to look up recipes and create her own dishes.
When Chris lived in the San Francisco Bay Area, she oftentimes explored the many nearby Farmer's Markets and utilized fresh local ingredients.
Before working at Garibaldis Restaurant, Chris was a legal assistant. She enjoyed cooking at Garibaldis but in late 2007, she switched back to her legal office work.
In 2010, she decided to attend Suffolk University Law School in Boston, Massachusetts. After just one year, she knew law was not her calling. Cooking was her passion. She quickly decided to pursue her dream of cooking and has not looked back.
San Diego, California