Ricky:
The French are very serious about cooking. They prepare and cook their food according to standardised recipes and procedures. More importantly, they have a lot of respect for food. They do not waste even the bits and pieces of vegetables. The ends of a cucumber, for instance, are used to make cucumber soup.
CC:
A chef, in my opinion, is also an artiste. Ricky prepares his food with the best Ingredients and the most precise techniques. Just follow the proper procedures and get the right Ingredients, you will be able to make your own delicious dishes.
Do you agree that Western cuisines tend to be heavy and greasy?
Ricky:
Mediterranean cuisine, which blends South Italian and French cuisines, has become more popular in recent years. It is characterised by the dominant use of seafood, fruits and vegetables, which are healthier with fresh taste. Olive oil, instead of butter, is widely used. Ground fruits rather than cream are used for the dessert.
What is the secret to be a successful cook?
Ricky:
One needs to have a genuine passion for food. If you don’t love food, you’ll never learn to cook. We also have to take risks and experience different cuisines as we can.
Ricky CHEUNG is a renowned French cuisine chef and CC used to be a journalist. They are not two of a kind but they share a common bond: a passion for food. CC became Ricky’s culinary arts student a year ago. She regularly appears in Ricky’s kitchen to practise her skills.
