Early in life, Myat Thu knew that his destiny as a cook lay in salads. Not the light, leafy green salads that are so common in American restaurants, but heavy, hearty Burmese salads.
Myat Thu grew up in Burma, also known as Myanmar. He was just 14 when his mother placed him in charge of making dinner. Unsure of what to prepare, he studied the salad vendors on the streets of Rangoon.
Thanksgiving has its must-haves: potatoes, cranberries, turkey. But cooking the feast with a soul-food style gives the meal a whole new flavor.
Soul food conjures up thoughts of rich dishes full of butter or gravy — comfort foods. But soul food comes out of one of America's darkest chapters. Chef Melba Wilson, owner of Melba's Restaurant and Melba's 125 in Harlem, N.Y., explains that the basis of the cooking comes from the food slave owners gave to slaves.