“I am actually the worst cook in the world. Like, really bad. But I can make a really good garlic knot slider, so that’s all that matters.”
“I love the freedom of working for myself. No one really tells me what to do and I get to be creative when it comes to my recipes.”
“I am drawn to intellectual side of wine—there is so much culture, language, and history you can unearth from it.”
“To be honest, I did not decide to be a chef. Back in the old days in China, people were assigned to jobs based on the society’s needs and I just happened to be assigned to be a chef.”