How to pronounce “kenji” in English

Kenji Lopez-Alt is great too, because he speaks really about the why behind why recipes work.

Kenji wrote a book that came out last fall called "The Food Lab."

Even Kenji said I couldn't have planned my life.

First question for Kenji.

"Food Lab" by Kenji Lopez-Alt?

My friend Kenji Hakuta is one of our board members.

And then Kenji came to a class meeting.

And then Kenji joined a class.

we had Kenji Lopez Al came in Food Lab through science and he showed us how to poach a perfect egg and I've tried it it

And anybody here know the name Kenji Lopez-Alt?

Do I look like a Kenji?

J. KENJI LOPEZ-ALT: Thanks for having me.

J. KENJI LOPEZ-ALT: Yeah, and so I tested it and I tested various types of washing.

J. KENJI LOPEZ-ALT: Yeah, exactly.

J. KENJI LOPEZ-ALT: So practicing wok tossing, it's just like practicing anything.

J. KENJI LOPEZ-ALT: Thanks for having me.

J. KENJI LOPEZ-ALT: Yeah.

J. KENJI LOPEZ-ALT: And it's interesting because my wife is Colombian from Colombia, and everyone in her family--

J. KENJI LOPEZ-ALT: Right, right.

J. KENJI LOPEZ-ALT: Not so much.

J. KENJI LOPEZ-ALT: Yeah.

J. KENJI LOPEZ-ALT: I found that out through watching YouTube videos and then trying it a lot at home.

J. KENJI LOPEZ-ALT: Yeah.

J. KENJI LOPEZ-ALT: Yeah, exactly.

J. KENJI LOPEZ-ALT: Oh, yeah, yeah, yeah.

J. KENJI LOPEZ-ALT: The spare rib article, yeah, I mentioned that I'd worked in restaurants where we had octopus that came from washing machines that

J. KENJI LOPEZ-ALT: I have not had that.

J. KENJI LOPEZ-ALT: went to another one just now and picked up an Italian hoagie for lunch because I'm on this hoagie quest right now.

J. KENJI LOPEZ-ALT: Well, it depends what part of the country you're in, I think.

J. KENJI LOPEZ-ALT: Parisi's, yeah, a bakery in Little Italy.

J. KENJI LOPEZ-ALT: The hoagies that you get from Philly are, I think, a pretty distinctly Philly thing.

J. KENJI LOPEZ-ALT: Yeah.

J. KENJI LOPEZ-ALT: Yeah, there's so much new stuff.

J. KENJI LOPEZ-ALT: Oh, cool.

J. KENJI LOPEZ-ALT: I don't know.

J. KENJI LOPEZ-ALT: Yeah, but I don't know.

J. KENJI LOPEZ-ALT: Next week.

J. KENJI LOPEZ-ALT: Oh.

J. KENJI LOPEZ-ALT: Yes.

J. KENJI LOPEZ-ALT: Sure.

J. KENJI LOPEZ-ALT: Yeah.

J. KENJI LOPEZ-ALT: Yeah.

J. KENJI LOPEZ-ALT: Yeah, it gets banged around a lot more.

J. KENJI LOPEZ-ALT: Yeah, that, too.

J. KENJI LOPEZ-ALT: Yeah.

J. KENJI LOPEZ-ALT: Well, I lived-- when I first started writing the food lab column on "Serious Eats," I lived in a apartment-- my wife

J. KENJI LOPEZ-ALT: Yeah, that does a really powerful column of air.

And I said, Kenji, what did you think about the class?

And through our diverse group at Sacred Rok-- Kenji's colleague was Brian Cooley.