CookSmart (13th Issue) Page36

Celebrity Pick

Christian YANG

An Experimenter in Kitchen

Christian YANG was born to a Chinese family in Mauritius. At the age of seven, Christian returned to Hong Kong to continue his education. It was then that he made up his mind to become a chef. He took up a part-time job at a local hotel before he was enrolled in the École hôtelière de Lausanne in Switzerland. During his overseas studies, he worked in a number of starred restaurants in Paris and Geneva.

Christian is known for his experimental style of cooking. He has created plenty of exciting and innovative dishes. The restaurant he opened with his wife, Judith, follows the same ethos, where customers can try cooking their own okonomiyaki (Osaka style pancake).

You trained in kitchens across Europe. How do you describe your experience?

When I joined a hotel in Hong Kong for work at 16, everything in the kitchen there was on hand, and all kitchen staff were provided with uniforms and slip-resistant footwear. When I started to work in a starred restaurant in Paris, however, the chef only gave me an old spoon. He said "All you need is good taste buds.” That is why now I want all my staff to taste the food before serving.

You have received formal culinary training and invented plenty of creative dishes. What, in your opinion, makes a good chef?

Each traditional dish has a unique history, often dating back several hundred years. If you really want to do something traditional, do it wholeheartedly. A good chef should first learn the basics, which are the fundamentals of innovation.

Additional information: Back To the Basics, and To Your Heart