Top 37 Quotes & Sayings by Martin Yan
Explore popular quotes and sayings by a Chinese chef Martin Yan.
Last updated on December 21, 2024.
When you enjoy what you do, work becomes play.
When I retire or pass away, I will be able to look back and say that this has been an exciting life. That's all that matters.
Well, you know, if you get into the profession because you think you can make a lot of money, you can never become successful.
The hoopla, the applause, the praises have never excited me.
I can represent my culture while helping not only the Chinese-American community, but also the community at large.
Happiness is within. It has nothing to do with how much applause you get or how many people praise you. Happiness comes when you believe that you have done something truly meaningful.
The problem with a lot of Chinese is that they put up divisions between Taiwanese, Hong Kong natives, mainlanders. We are never united. I really hope that the Chinese can be more united.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.
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.
First of all, I can't really claim to be a great chef.
I live a very low-key life.
Soy sauce is really a multi-purpose seasoning.
You don't have to show people how successful you are.
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.
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.
I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.
I normally don't eat junk food.
The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined.
At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.
Why is America such a great country. It is because we stand united.
Chinese culture has a lot of virtues that are tremendously valuable to not only us as Asian-Americans, but also the world in general.
I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.
As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything.
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.
I also have a lot of preserved foods, things that will keep for a long time like dried fish, seaweed or lotus seed.
I think being famous is more of a hindrance, a constraint, than just letting yourself be free.
People who don't travel cannot have a global view, all they see is what's in front of them. Those people cannot accept new things because all they know is where they live.
I am just a normal professional with a great job and a great life.
In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.
When you have a good stock, you can make a good soup.
I enjoy the quiet life.
If I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.
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.
Because normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.
I don't like to waste anything. Any food left over from the night before is always eaten the next day.
Just like if you were brought up on a farm, you would most likely carry on your father's business as a farmer; I was brought up in the kitchen and ended up becoming a chef.
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