Chinese - Chef | December 22, 1948 -
I normally don't eat junk food.
Martin Yan
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First of all, I can't really claim to be a great chef.
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At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.
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Well, you know, if you get into the profession because you think you can make a lot of money, you can never become successful.
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I think a lot of times it's not money that's the primary motivation factor; it's the passion for your job and the professional and personal satisfaction that you get out of doing what you do that motivates you.
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Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.
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So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.
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The hoopla, the applause, the praises have never excited me.
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I can represent my culture while helping not only the Chinese-American community, but also the community at large.
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Some people never contribute anything positive to society, they may even drain our resources, but most of us try to do something better, to give back.
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A lot of people don't enjoy their job, they may even hate it, but I am lucky enough to be able to make a living through my passion.
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Anyone that has come to America past the age of eighteen will be able to understand when I say that you can never shake your accent.
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