The recipe for good taste

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

Best part about working as a hotel chef?

The best part for me over the years has been the benefit of working with the unique designs and ideas of places like the Radisson. It's also been a great way to train and be trained. You really learn to set high standards for yourself. When it comes to guests here at the hotel, I have a saying I tell my chefs in training. The only answer is: "Yes I can!"

How did you become a chef?

It came gradually. It was something that I was interested in, and I started working in a kitchen at a hotel. I fell into it. Since then it's become my career, and it's something that I'm very passionate about.

What was your first experience of Western food here in China?

I think it was a steak at a place called the Red House on Huaihai Road. It was tasty, and the whole preparation intrigued me.

What's your favorite dish to cook?

Right now, it has to be the Seared Foie Gras with Radish Cake. I really like the mix of sweetness from the blueberry reduction and apple conft mixed with the savory flavors of the foie gras and the radish. It's a pleasure to put together.

Do you dream about food?

Sometimes I do, especially when I'm working on preparing a new menu. I can remember when I was working with a team doing outside catering for the German President. The days were very long, and I dreamt about food often then.

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