Edmund Baylon, Abacá, with Minh Tsai, Hodo
Saturday, February 24, 2024, 11:00 am - 11:45 am
Stop by the Foodwise Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.
Edmund Baylon is Junior Sous Chef at Restaurant Abacá, located inside the Hotel Alton of the Fisherman’s Wharf in San Francisco. He has been with the restaurant for almost three years, starting as a line cook learning all the stations, while absorbing knowledge and techniques from Chef Francis Ang and Chef Aaron Escalada. He recently had the chance to go with them to the Philippines to learn more about Filipino food and try traditional kikiam in Binondo, Manila’s Chinatown District.
Today, Hodo is one of the most original and sought after plant-based and tofu brands in the US. But Vietnamese refugee Minh Tsai never expected he’d be running such a company. Minh simply decided to make the delicious, organic artisan foods he grew up eating in Vietnam, but found elusive in the US. He started with one farmer’s market stand in the San Francisco Bay Area almost 20 years ago. Through innovating his own take on wholesome, traditional methods, Hodo products quickly became must-have ingredients for renowned chefs. Now, Hodo is found in ingredient-driven restaurants from Chipotle to Benu and Daniel, and in thousands of retail stores nationwide including Whole Foods Markets and Target. Before entering the food business, Minh worked in investment banking, software and management consulting. He has a BA & MA from Columbia University. Find Hodo at the Ferry Plaza Farmers Market on Saturdays.
All demos take place in the Foodwise Classroom (under the tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.