There is no doubt that Jeanine is the master cook in this family. My contribution in the kitchen is generally relegated to peeling, slicing, and chopping tasks for which I seem adequately proficient. Today, I was promoted to caramelizer and charged with bringing this mixture of water and sugar to the perfect color and texture before introducing cubed chicken and bok choy to complete a recipe for Vietnamese Caramelized Chicken. The head chef seemed pleased with my work.