The Mercury News – Jessica Yadegaran
Three summers ago, when he was all of 6 years old, Preston Kwei took a cooking class at Oakland’s Sprouts Cooking Club, where he learned how to make a hearty and high-brow poached egg with Yukon gold hash. The experience — crumbling and cooking pork sausage in a pan, pouring his own glistening hollandaise over perfect egg clouds — stayed with the youngster, and he’s been a regular in his family’s Piedmont kitchen ever since. Yes, even in the morning. (more)