Home / Dining
 |
|
Mushroom with olive oil. [Photo by Dong Fangyu/China Daily] |
Li Yaoyang, 35, says he is only a novice in the culinary world, and attributes much of his success to his passion to learn. "Though I was not trained to be a professional chef, it does not mean I couldn't learn to be.
"The culinary world shares a lot in common with other fields. My experiences in traveling, arts, films, and reading give me a lot of inspirations in cooking as well," he says.
The first formal chef experience for Li was in 2004, when he had the opportunity to work for a Spanish restaurant called Tapas in the Sanlitun area, where the popular Spanish-themed food and drink complex known as Nali Patio has since been developed.
"It was entirely by chance. Before that, I knew little about Spain and Spanish food. But after that, I was enchanted by the culinary world."
In his book titled Yaoyang's Kitchen, he introduces his cooking philosophy and recipes, in which he employs fresh raw ingredients and simple condiments in a casual and warm family kitchen. He hopes that the Chinese-language cookbook can one day be translated into English, so he can share his food ideas more widely. He is now finishing a second book, Yaoyang's Friends, after spending time in the kitchens of his many foodie friends around China - some professional chefs, others enthusiatic amateurs.
"Everyone can be the master of their own kitchen at home, and enjoy the process," he says. Your dish doesn't have to be fancy and formally presented as long as you love it, you create it."
