Chef Martin Yan

The Asian Food Channel celebrity chef on teaching, career and his most recent memorable meal.

You are a chef, restaurateur, educator, TV host, and cookbook author. Which one do you like doing most?

I like conducting culinary education seminars and classes the most. I find it both challenging and rewarding.

Do you prefer teaching in small intimate groups or large classes?
I'm used to large groups. I do a lot of seminars, presentations and demonstrations in cooking schools in Vietnan, Singapore, Hongkong, Macau, and the US. Usually they're attended by around 75 to 150 young chefs. But I enjoy handling smaller groups of people who are eager to learn.

Celebrity chefs like you inspire many to pursue the culinary arts. How do you become one?
I always remind them to be always be themselves. You're not Julia Childs, Martha Stewart, Nobu or Charlie Trotter. Once you finish your studies, you're just an apprentice. You're a cook. So take it one step at a time and polish up on your skills. Master your knife work, food handling, cooking methods and flavors! Without these, you can't find a job in a good restaurant or be the most creative chef.

Are chefs born or made?
Nobody is born already a master chef! It takes hard work to build character and your career. When you enter this field, you have to enjoy learning, the experience, and the process. You cannot be good at the very beginning. I always tell people to try and take on as much as possible and don't be afraid to do the work. Work hard. The work after graduating from cooking school usually means tough work, long hours and the low wages. I keep telling people, if this is your chosen path, hang in there and don't give up.

But you have been in this business for 50 years already What accounts for your staying power?
You gotta love this business. You have to be passionate. You got to love to eat. Then you got to love to share. If you possess these qualities, you will stick around in this business.

You've been teaching Chinese cuisine for most of your career. Is there anything else about it that you don't know?
China is so big. It has so many regions. There are so many places that haven't been opened to the entire world. You see things you probably haven't seen anywhere else. There are many Chinese flavors that haven't been outside of China. This is the idea behind my show Hidden China. The whole idea is to use that curiosity, that sense of discovery and learn how people live and enjoy life, eat from the land, the sea, and mountain.

Are there recipes that still pose a challenge to you?
The simple recipes can be the most challenging because you don't have something to cover it.

What is the most memorable thing a fan ever said to you?
In one of my travels abroad, a group of young culinary students came up to me and said "Oh Chef, I want to thank you! Because of you and your TV show, I get to cook and enjoy what I'm doing."

What is your most recent memorable meal and where did you have it?
I visited some friends in Daly City where a large population of Filipino-Americans live. They made chicken adobo, pork adobo, lumpia and the roast suckling pig. It was unbelievable! I liked it!

For recipes by Chef Martin Yan, check out:

Eight Treasure Rice Pudding
Flambeed Shangri-La Beef
Sizzling Rice with Braised Prawns

Chef Martin Yan is coming to Manila! He will be conducting a cooking demonstration on March 6, 2011 (Sunday) 6-8 P.M. at the Greenbelt 3 Park, Ayala Center. Admission is FREE.

You can catch Martin Yan on the Asian Food Channel (Channel 22) on SkyCable. For more infomation on his program schedules, check the AFC TV Guide.

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