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First of all, I can't really claim to be a great chef.

Martin Yan

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Martin Yan
Age: 75
Born: 1948
Born: December 22
Businessperson
Chef
Canton
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Chef
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More quotes by Martin Yan

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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.
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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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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.
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I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.
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I live a very low-key life.
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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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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.
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I am just a normal professional with a great job and a great life.
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When you enjoy what you do, work becomes play.
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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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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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I think being famous is more of a hindrance, a constraint, than just letting yourself be free.
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You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good.
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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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I enjoy the quiet life.
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Soy sauce is really a multi-purpose seasoning.
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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.
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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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I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.
Martin Yan