Designed Peter Som joined Cheddar News to discuss why he decided to move from a fashion career to creating culinary spectacles. "Growing up and being in the kitchen with my grandmother and my mom really formed everything," he said.

<div class="block">Designed Peter Som joined Cheddar News to discuss why he decided to move from a fashion career to creating culinary spectacles. &quot;Growing up and being in the kitchen with my grandmother and my mom really formed everything,&quot; he said.</div>

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From Dressing A-Listers to Culinary Creation

Our next guest is a fashion designer turned culinary creator, Peter. So yeah, it smells so good, Peter. You dressed a list celebrities. Now he you have your own lifestyle and culinary website. You're here to share some of your favorite recipes. So thank you so much for joining us. So let's start by highlighting your incredible fashion career. We do have to talk about that. You dress a Yeah, you're like, yeah, sure. A Listers, Beyonce, Eva Mendez, Michelle Obama, Peggy Gyllenhaal. What's it like to see such notable people wearing your clothes? Well, it's really an honor. I always, it's an honor to see somebody wearing your clothing. Uh Michelle Obama, first lady, you can't get better than that. It's, it's, it's always an honor. Never gets old. Look at how beautiful these women look too in your clothes. It's really stunning and looking at your food and it looks pretty good too. It's always been a central part of your life. You grew up cooking with your mom and grandma. How did those experiences shape your love of cooking? Well, I mean, growing up and being in the kitchen with my grandmother and my mom really formed everything. You know, I think growing up in America, uh Chinese background, it's such a melting pot. And I really kind of call this almost like new American cuisine because it is, it is. I'm about taking some classic ideas and adding my own twist to them. Right. So, what do we have there? A big old block of cream cheese? Yeah, that's, we're, we're done, we're done. I do wanna talk about your website because you want a platform called The Extra Taste. You brought one of your favorite dishes. It's called the Dreamy One Pan Chicken Dijon. Walk us through it. Yes. Yes. So this is what I like to call a Tuesday night dinner or like something you're gonna make on repeat and it is, it was done in pretty much 20 minutes. Ok. So what you're gonna really do is start with some boneless skinless chicken breasts. A nice, healthy, lean, um, beautiful and obviously you'll season them with a little salt and pepper and then in a cast iron pan or a heavy bottom skillet, we're gonna just um saute them and brown them and cook them. And that takes about 4 to 5 minutes on each side. Now, if they're big guys like these, you may want to put them in the oven for 10 minutes just to like cook them all the way through because nobody needs raw chicken right now. So, in that pan, we're gonna have all those beautiful juices. We're gonna pour in some white wine and some um some, this is my secret ingredient. This is a touch of soy sauce, the soy sauce. You know, we're not making Chinese food here. This is actually gonna bring a lot of umami in depth to the sauce and it's gonna be a back note. It's like a backup dancer. They're very important. Those backups. Exactly. Exactly. And so we're gonna um, oh, this is chicken broth and white wine. Sorry, here we go. And then we're gonna deglaze it with a little time. So let that reduce down. It's gonna be beautiful. Smell great. Now, when that's reduced, we're gonna go with the star here. We're gonna do Dijon mustard and a little whole grain. So one gives you flavor that nice tang and the other one is gonna give you that texture. That's beautiful little, you know, little bits of seeds. It's gonna be so delicious and then we'll put in some cream cheese and then we're gonna stir that around. It's gonna get super creamy. You're gonna just love the scent of it. It's gonna be beautiful. And then you're pretty much done. Finished product. So you're gonna basically put that sauce on your plate. Take that chicken breast out. And the great thing about the chicken breast is while it's resting, you're making the sauce. So again, no wasted time here. Well, can we do a taste test? We sure can we do that. Can you also tell us about other recipes on your website. Sure. I mean, there are so many of my favorite recipes on the website. There are uh braised, uh braised short ribs with uh I have so many pasta dishes that are really hearty and delicious. Um Yeah. Yeah. So let's, let's get started. You mentioned your Chinese heritage. How does that influence your, your cuisine? Well, I, I, everything I do is really, I love doing family style food, you know, and that's how in Chinese culture, it's a big table, lots of dishes and you're just sharing and passing. And that's what I love. I love that coming together. We were talking before the interview that you love cooking as much as you love fashion. You grew up in San Francisco. Tell me about your inspiration for both. Well, the inspiration actually does come a lot from the San Francisco Bay area. I grew up there. Um It's such a beautiful place and there's so much beautiful produce growing up and that sort of laid back ease of California I love, but now I've married that I've been a New Yorker for a long time. Now, now that with that, that gut and that grit of New York. So I love it. Um The last final step is always some fresh herbs, fresh herbs will guts you up anything. So we got a little parsley and then we got a little chives in here which of course you just use your scissors and chop them right on down and the fresh, fresh herbs. Let me tell your best friend and your best friend is also a little flaky sea salt at the end as well. Peter, we have to ask, is there a cookbook on the way? There is a cookbook on the way? Yes, there is. Exactly. I'm working on. It's coming soon. It's coming soon. Let's see. Do you have a favorite dish that you like to make? This might be it? But let me tell you, I have to be honest here. Let me get a little bit sauce in there. I have a couple of seconds left. You just dig in. Um, I think my first, my favorite recipe is probably, uh probably fried rice. I'll be honest with you. Let me, let me tell you, I wanna thank you so much for being here and joining us, Peter. So your food looks amazing. My taste is coming up right now and your fashions are so. Thank you guys so good. Thank you so much Peter Sa.