CookSmart (11th Issue) Page36

Celebrity Pick

Ricky Nurtures a New Generation of Culinary Stars

Ricky CHEUNG is a renowned French cuisine chef in Hong Kong. Having been in the catering industry for over 35 years and having served in a couple of prestigious hotels, he is now running a ‘private kitchen’ and acting as a guest host of a radio food programme.

CC used to be a journalist, radio programme host and public relations agent and she now works as a TV show host.

CC and Ricky 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.

What made you want to become a culinary student?

CC: I first met Ricky about eight to nine years ago. It was a barbeque party and he was grilling beef heartily for the guests. Some time later, I visited his restaurant and was so impressed by his cooking. After one year, I finally made up my mind to be a culinary student under Ricky’s guidance.

Why do you love French food?

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.

Any healthy cooking tips?

Ricky: One of the most important things is to keep a balanced diet. I prefer eating plenty of vegetables and seafood. I also cook in a healthy way including steaming, blanching and grilling.

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.

What do you appreciate the most about Ricky?

CC: His knowledge in food and cooking is so extensive. Yet I am truly grateful that he teaches me nearly everything about cooking.

What do you expect to gain from this kitchen class?

Ricky: I know many people who are very enthusiastic on food. It is my wish to share my experiences in culinary arts with people who share this passion.

CC: I think it would be great enough if I could manage to learn thirty percent of what he knows. I wish to start up my own restaurant in five years’ time when I accomplish that.