I think a lot of times it’s not money that’s the primary motivation factor; it’s the passion for your job and the professional and personal satisfaction that you get out of doing what you do that motivates you.
Chinese culture has a lot of virtues that are tremendously valuable to not only us as Asian-Americans, but also the world in general.
A lot of people don’t enjoy their job, they may even hate it, but I am lucky enough to be able to make a living through my passion.
The problem with a lot of Chinese is that they put up divisions between Taiwanese, Hong Kong natives, mainlanders. We are never united. I really hope that the Chinese can be more united.
I’ve never considered myself a celebrity or even part of the entertainment business. I’m a cooking teacher.
Just like if you were brought up on a farm, you would most likely carry on your father’s business as a farmer; I was brought up in the kitchen and ended up becoming a chef.
I also have a lot of preserved foods, things that will keep for a long time like dried fish, seaweed or lotus seed.
If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won’t have the patience to pick them out.
Some people never contribute anything positive to society, they may even drain our resources, but most of us try to do something better, to give back.
The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it’s ruined.
Well, you know, if you get into the profession because you think you can make a lot of money, you can never become successful.
In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.
You can do almost anything with soup stock, it’s like a strong foundation. When you have the right foundation, everything tastes good.
As long as the food is well prepared and not overdone, I think it tastes good. It doesn’t matter if it’s Chinese, Japanese, anything.
At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.
Because normally with Western cuisine, you’ll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.
When I retire or pass away, I will be able to look back and say that this has been an exciting life. That’s all that matters.
Anyone that has come to America past the age of eighteen will be able to understand when I say that you can never shake your accent.
People who don’t travel cannot have a global view, all they see is what’s in front of them. Those people cannot accept new things because all they know is where they live.
I can represent my culture while helping not only the Chinese-American community, but also the community at large.
I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.
I don’t like to waste anything. Any food left over from the night before is always eaten the next day.
I remember when I was in college, I used to watch Julia Child’s cooking show during dinner and joke with my roommates about becoming a TV chef.