Photographer: Feng Chen
My love affair with food was not love at first sight. It was gradual and subtle until I came to the realization that food was more than just nourishment to my body.
After my parent’s divorce, my mother was determined to teach me how to cook because cooking is a skill no woman should do without. I opposed the idea to the core, but it meant so much to her that I grudgingly learned it.
I cooked dinner every night since I was ten. I wanted to be a scientist (a pathologist to be precise) when I grew up so I pretended the kitchen was my own laboratory in which I dissected and measured chemicals to make new formulas and discoveries.
Slowly, cooking was no longer a woman’s skill. It brought out the artist and scientist in me, fusing different flavors and using plates as canvas to add color and texture while balancing sweet, sour, and savory to create robust and tantalizing flavors. Food is art, and it became my creative outlet and the nourishment for my body and soul.
I’ve been cooking for 20 years, and I’m sharing my love of food and cooking to the world.
Photographer: Feng Chen