Chef Chuan Wu is one of the top chefs in the world, but it’s the way he talks about his food that really captures the essence of the man.
“It’s not just cooking,” he told BBC Radio 4’s Breakfast programme.
“I’m the greatest chef.
I’m a living legend.”
The 37-year-old chef, who lives in New York City, is the founder and managing director of Chef Chuo.
“He’s the ultimate master,” chef and head chef of the famous Cantonese restaurant, Wu told the programme.
Wu is best known for his dishes that include a stir-fry of ground beef, eggplant, chicken and vegetables and a stir fry of chicken and green vegetables.
“If you’re looking for a restaurant that’s going to be your gateway into Chinese cooking, I’m the place to go,” he said.
“Chinese food is not something you find in the US or in Britain, but when you go to China, you find it.
You have a whole cuisine and a whole environment.
You can go to a restaurant and just see what’s happening.”
Wu’s culinary career began at age 16, when he went on a six-week culinary trip with his father, who was a chef in the South of China.
“His father came to us from a restaurant in Shanghai,” Wu said.
The elder Wu said he learnt to cook with his family and his father was also an expert at it.
“We started to teach each other how to cook.
My dad was a very good cook.
He taught me the art of cooking,” Wu told Breakfast.
“And I learned to cook from him.”
Wu said his father also helped him when he got into cooking, helping him improve his cooking skills.
“My father is very kind and generous and he gave me the confidence that I can be a chef,” Wu added.
Wu was born in Hong Kong, where his father had moved when he was three.
“When I was born, I had no father.
I have no brothers, no sisters, no brothers-in-law,” Wu recounted.
“All my brothers and my sisters have disappeared and my mother died when I was a baby.”
Wu is the third of four children to his father.
He said his mother gave him a lot of money and encouraged him to pursue his dreams of becoming a chef.
“She was very proud of me because she didn’t give me much money,” Wu recalled.
“But my mother was very kind.
She gave me a lot and gave me confidence and I would not let anyone discourage me.”
Wu started training as a cook in Hongkong when he arrived in New Zealand in 2007.
“In New Zealand, I went to culinary school and I trained at a very well-known chef’s house,” Wu explained.
“One of the things I learned was that you have to be patient.
You need to wait for the right moment.”
Wu now owns and operates several restaurants in New England and Hawaii, and is currently preparing to open his own restaurant in Hongo, China, in 2018.
He is also a consultant and has spoken about his experience as a chef at the World Economic Forum in Davos, Switzerland.
Wu said Chinese food was his gateway to cooking.
“You need to take your time.
You don’t want to rush,” he explained.
The chef also has a passion for helping people.
“Every time I’m here, I feel like I’m helping people,” Wu revealed.
“There are people here who have gone through life without knowing that they have the same type of problem as I do.”
Wu also told the Breakfast programme that he would be willing to speak out on behalf of the Chinese people.
He noted that he has been involved in social justice issues in China and the Chinese community in the UK.
“People have to know that this is not just a Chinese problem, this is a global problem,” Wu continued.
“The majority of Chinese people in the West don’t believe in the government’s solution.” “
Wu added that he wanted to continue to work to create a better world for Chinese people, who he said are under-represented in the leadership of the world’s wealthiest nations. “
The majority of Chinese people in the West don’t believe in the government’s solution.”
Wu added that he wanted to continue to work to create a better world for Chinese people, who he said are under-represented in the leadership of the world’s wealthiest nations.
“They are not being represented,” he stated.
“This is an issue that needs to be addressed.”
In 2018, Wu was honoured by the Chinese government as the recipient of the 2017-2018 China Award for Innovation.
Wu also said he had no plans to retire.
“As long as I am alive, I will continue to make a difference in the Chinese world,” he declared. Wu’s