Chris Mok Creations
Testimonial
from Maker's Market on August 16, 2019 "Wow, I have never tasted anything like this before! It's like being on a natural high. I can feel the energy coursing through me." - Phoenix (drinking the Lavender Herbs, Hibiscus and Watermelon mix) "I can taste the freshness and love in your food. It brings a lightness to my heart while filling my stomach." - Phoenix (eating the sampler food nibbles for the CMC = Chris Mok Creations bowls aka Buddha Bowls) Testimonial:
"I highly recommend Chris!! I have had the pleasure of eating their food a few times now and it has never been anything but delicious!!" -Jae R. 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, he made salads, fried calamari with spicy aioli, shoestring fries, and other hot and cold appetizers.
After just three months, he moved up to the wood-fired oven station, where he made thin-crust pizza, flatbreads, chili pepper prawns, bone marrow, and antipasto dishes. He then advanced to the fish and sauce station, where he 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 he was a young child. He learned traditional Chinese cuisine from his mother, who cooked dinner every night. In junior high school, he took a year long cooking course and learned American style cooking.
While attending undergraduate school, he learned to cook more on his own. His first recipe came from the back of a bag of romaine hearts. He made Chicken Caesar Pasta Salad. This inspired him to look up recipes and create his own dishes. When Chris lived in the San Francisco Bay Area, he oftentimes explored the many nearby Farmer's Markets and utilized fresh local ingredients. Before working at Garibaldi's Restaurant, Chris was a legal assistant. He enjoyed cooking at Garibaldi's but in late 2007, he switched back to legal office work.
In 2010, he decided to attend Suffolk University Law School in Boston, Massachusetts. After just one year, he knew law was not his calling. Cooking is his passion. He quickly decided to pursue his dream of cooking and has not looked back. |
San Diego, California