Chef Sam Choy encourages healthy cooking
Popular Celebrity Chef Sam Choy left American Samoa on Thursday, leaving a smile on the faces of those who attended his cooking clinic that was hosted by Director Lealao Melila Purcell and his staff at the Department of Agriculture,Thursday morning.
Members of the government and the public enjoyed meal samples. While in American Samoa, Chef Choy spoke with Samoa News, “My trip back here was basically to gather the people of American Samoa and educate them about healthy cooking. There are a lot of good resources found in American Samoa, and I think people need to know the different ways of using them, that will satisfy their taste buds, as well as their health.”
He added, “that’s why we had this gathering, to let people know that there are many ways of cooking healthier, using many local products we have on island. I am very blessed and very fortunate to be able to do this here with the Department of Agriculture, and I think one of the most exciting things today is that we got our message across to the people about what DOA is doing here.”
He also stated that “Using fresh ingredients that are grown here gives everybody an easier and healthier lifestyle.”
Chef Sam Choy is not a stranger to the territory, having been here many times, most recently in 2012. “Well you know I grew up in Laie, and Laie is like Samoa— but Samoa is like Hawaii years ago when there was real magic. I was just here during the Ulu Festival, and I really love it here. I can see myself moving here someday— you never know.”
Sam Choy described the response of his cooking class on Thursday— “they really enjoyed it… I mean they really had a rage about the food, and they especially enjoyed the stories, and know how important it is to support agriculture. It's so unique to have it right here in your own back yard.”
He concluded by saying, “I would like to send a big Mahalo to the Department of Agriculture and the government of American Samoa, for allowing me to be a part of a wonderful Flag Day ceremony on Wednesday, and of course Origin Gas for supporting me with all the cooking equipment that I have today. A big Mahalo especially goes to the staff here at the Department of Agriculture. They got up early this morning and started cutting vegetables with me. And last but not least, a big Mahalo to the Department of Tourism.”