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I live a very low-key life.
Martin Yan
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Martin Yan
Age: 76
Born: 1948
Born: December 22
Businessperson
Chef
Canton
Live
Life
Lows
Keys
More quotes by Martin Yan
Soy sauce is really a multi-purpose seasoning.
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You don't have to show people how successful you are.
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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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First of all, I can't really claim to be a great chef.
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When you enjoy what you do, work becomes play.
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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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I am just a normal professional with a great job and a great life.
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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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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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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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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 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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I can represent my culture while helping not only the Chinese-American community, but also the community at large.
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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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I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.
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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 enjoy the quiet life.
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Why is America such a great country. It is because we stand united.
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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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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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