My Story
Welcome! My name is Karina Chan, and I’m thrilled to have you here!
As a child, my absolute favorite toy was 煮飯仔, a pretend play kitchen set. Little did I know that cooking and baking would become such integral parts of my identity.
When I immigrated to the States at the age of 16 to attend boarding school, I started cooking simple meals out of homesickness in the dorm kitchen. After a few months, I found myself helping out at the school cafeteria on weekends, making batch after batch of pancakes and muffins. As I spent more time in the kitchen, I discovered my love for the culinary arts.
People often ask me about my journey in learning to cook and bake. Truth be told, it all boils down to observation. During breaks from schoolwork at home, I’d wander into the kitchen, taste-testing a bite or two of that evening's stew or soup, sometimes asking about the preparation methods. Over the years, I’ve spent hundreds of hours in kitchens and have gathered a wealth of culinary knowledge through trial and error.
My culinary style is largely self-taught, driven by simplicity, efficiency, and, most importantly, deliciousness!
Where I am now
Currently, I’m living in Sacramento as an M.D. candidate at California Northstate University School of Medicine.
Medical school is hard, but baking has kept me sane (for the most part). Baking has always been a de-stressor, and I always find myself baking a batch of cookie before a test! With the help of a few of my talented friends, I bring to you my most precious project I’ve worked on, a platform that documents my love for food, baking, and everything in between!
Medicine & Food
Since the beginning of medical school, I’ve set my eyes on anesthesiology. I won't bore you with the why, but I want to share what anesthesia and chef/baker has in common, from my point of view.
When I’m in the kitchen, I usually start with a basic recipe. Depending on the vibe I'm going for or the weather that day (humidity and temperature), I make changes to the recipes. In the world of anesthesia, there is a basic procedure for getting a patient ready for surgery. However, when factors such as the patient's age, BMI, or the kind of surgery are incorporated, anesthesiologists may make adjustments to the medication type and dosages. And when things go haywire, (like a sudden drop in blood pressure), they jump in and make quick adjustments to keep things steady.
Anesthesiology and culinary arts? High risk. High reward.