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.
When you enjoy what you do, work becomes play.
In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.
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.
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.
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.
Chinese culture has a lot of virtues that are tremendously valuable to not only us as Asian-Americans, but also the world in general.
The hoopla, the applause, the praises have never excited me.
Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.
I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.
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.
At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.
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 enjoy the quiet life.
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.
I also have a lot of preserved foods, things that will keep for a long time like dried fish, seaweed or lotus seed.
First of all, I can't really claim to be a great chef.
I don't like to waste anything. Any food left over from the night before is always eaten the next day.
I live a very low-key life.
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.
