William Blake, chef/co-owner of Tuk Tuk Thai Food in Bourne, first learned to cook at his mother’s side in Thailand. After she lost her sight due to diabetes when he was a teenager, William took over preparing daily meals for his family of eight.
He was so well versed in Thai cooking and traditions — such as decorative fruit carving — that his instructors in the culinary program at Hawai’i Community College sometimes asked him to help demonstrate the skills, he says.
That background makes for authentic flavors at Tuk Tuk, which William opened five years ago with his husband, Peter Blake. However, chef William has made a few changes to accommodate American taste buds.
“We don’t cook with avocado in Thailand, but people here love it so I have put it in as many dishes as I can,” William says, pointing to a plate of fresh cold rolls that each feature a generous piece of creamy…
