The recipe for good taste

• Source: Global Times
• [13:17 June 25 2010]
• Comments

Seared Foie Gras with Radish Cake. Photos: Cai Xianmin

Richard Lu has been the executive chef at the Radisson Hotel Pudong Century Park for over two years. Before accepting this position, Lu worked for nearly 20 years as a chef in international hotels around Shanghai. He put down his knives for a minute to talk about his job.

As the executive chef, how much time do you spend in the kitchen?

I spend three to four hours a day in the kitchen, but it's not enough. I miss spending time in the kitchen. When I first started working in hotels, I'd be in the kitchen for 10-12 hours at a time.

Favorite cuisine?

French cuisine for sure. When I was growing up, I watched a lot of foreign movies, and I was always fascinated by the food that they were eating. I'm also a big fan of Italian food. The first kitchen that I worked at in Shanghai was run by an Italian chef, so that also had a big impact on my cooking.