A Chef's Story: From the Garden to the Dinner Table

My name is Li Wei, and I am a cook. I grew up in a small village near a fishing port. Every morning my mother baked bread and boiled porridge for breakfast. The smell of fresh bread filled the whole kitchen.

Behind our house there was a garden. We grew celery, spinach, melons, and a peach tree. The leaves of the vegetables were always green and crisp. My mother said that fresh food from the garden is the most delicious.

Near our village there was a butcher's shop, a bakery, and a grocery store. The grocer sold rice, foodstuffs, and many other consumables. The butcher sold fresh beef, pork, mutton, and bacon. I often bought a loaf of bread and some buns at the bakery.

We had three meals a day. Lunch was usually rice with vegetables and a little meat. Supper was lighter. Sometimes on Sunday we had brunch instead of breakfast and lunch. At dinner we often ate fish, because my uncle was a fisherman.

My uncle brought home fresh fish from the sea every day. He also told me stories about sharks and octopuses. Sharks are fierce predators, but octopuses are clever. Our restaurant later kept an aquarium with goldfish, which the children loved to watch.

When I was young, I wanted to become a real cook. My parents initially objected to my plan, but I worked hard. At sixteen I went to Tokyo to study culinary arts. At first I spoke no Japanese, so I learned to cook independently.

In Tokyo I learned many skills. A good cook needs good kitchenware: a sharp knife, a heavy wok, a big bowl, and a strong fork. I also learned to keep the sink and the cupboard tidy, and to wipe the table with a clean rag.

Ten years ago I opened my own restaurant near a crossroads, at the junction of two busy streets. The dining-room is bright and clean. A friendly waiter shows every guest the menu. My dishes are famous for their wonderful taste.

I love Chinese cuisine, but I also cook Western food. I can roast a chicken, grill a steak, poach an egg, and bake cookies. I make a tasty omelette for breakfast and a sweet dessert after dinner. My guests always cheer when the food comes.

Today many people care about their diet. Vegans eat no meat or fish, and vegetarians eat no meat at all. A veggie plate with salad and fruit is good for them. I always put a small bowl of salad on the edge of every plate.

In summer, people love a picnic or a barbecue in the park. Some companies ask my team to cater for their parties. We provide a buffet with many dishes, and our catering service is loved by everyone. Good food needs warm hospitality.

Before I had my restaurant, I worked in many places: a school canteen, a hospital cafeteria, a small cafe, and even an inn. Later I managed the kitchen of a big hotel. Those jobs taught me how to cook for many people with ease.

My grandmother often told me about the old days. In the past, people suffered from starvation and hardship. They had little rice and almost no meat. The suffering taught us not to waste food. Leftovers should be saved and eaten the next day.

Good food keeps us healthy. Fish, especially sardines and salmon, is rich in omega-3. The leanness of the meat is also important for health. To stay healthy, I also exercise; when I first began, I could not do even one push-up. I never drink alcohol, not even spirits, so I never get drunk.

My restaurant serves many kinds of food. For breakfast we offer yogurt with fresh fruit. Guests like to nibble on cookies as a small snack. As for beverages, we have tea, juice, and coffee. People come to dine here from all over the city.

One rainy night, thunder rolled outside. A hot pan slipped from my hands and shot across the kitchen like a missile. I sighed, then smiled. Whatever happens, cooking is full of small surprises. I wiped the sink and checked that no pipe was leaking.

Running a restaurant is not easy. I took out a mortgage to renovate the old kitchen. I check the accounts receivable every week. At first the work was tough and mundane, but now the restaurant grows steadily. I no longer micromanage my cooks; I let them work freely.

Last year I decided to redesign the menu and create a new logo for the restaurant. I also put my cookbook online, so every user can find the recipes easily. The logo has a marked and modern shape. These changes substantially increased my prosperity.

After work I like to rest. Sometimes I watch an interstellar movie in the theater near my home. My parrot sits on a ladder and repeats my words. My best friend, a Scottish man, likes to skate on the frozen lake. He is an outspoken food critic, and his praise means a lot to me.

My uncle, who used to be a heavy smoker, now does morning exercises with me. He says a good meal can rejuvenate the body. We often go to a songfest together and salute the singers. Life is wonderful when you have good food and good friends.

Every spring I transplant new herbs from the garden to my kitchen. Bees cross-pollinate the flowers, and the fruit tastes sweet. I believe cooking is an art: a teeny bit of salt can change everything. I always personalize each dish for my guests. Food is a storehouse of memory, and a warm meal can ease any pain.

When you taste a dish, notice the flavors. A lemon is acid, or sour. Strong coffee is bitter. Some cheese is salty. The flesh of a fresh fish is soft and mild. Whatever you cook, use the freshest foodstuff you can find. The result will be yummy.

My menu has some special dishes. I serve grilled octopus, a tin of sardines on toast, and a medium-sized kangaroo steak for the brave. Some guests order a chicken sandwich with a packet of crisp chips. For an ordinary, non-crisis day, this simple food is enough.

In my kitchen drawer you can find everything: a pencil-sharpener next to the spoons, a razor for shaving in the morning, and a long knife. The knife looks like a sword. A good cook keeps every tool clean and ready, like a soldier keeping his weapon sharp.

Every morning a fisherman brings fish from the port. He gives me a quiet warning if the weather is bad. A violent storm can sink a small boat. I thank him with a cup of hot tea and a fresh bun. This unofficial friendship is precious to me.

A local food organization supports young cooks. It helps them make progress in their careers. I tell new cooks: never be selfish with your knowledge. Share your recipes, support your team, and you will grow. This is the undisputed truth of our kitchen.

A chef must understand the lifecycle of every ingredient. Rice, fruit, meat, and vegetables all change over time. Some people have an irrational fear of old food, but a little knowledge reveals the truth. Learn the basics, and you will never waste food again.

When I cook, I check that every foodstuff is fresh and edible. Anything old or inedible goes into the bin. I use a roller to roll the dough flat, and I twist the lid off the jar. Before the restaurant opens, I preview the new menu for mistakes. After washing, I clean the residue from the sink.

A cook does not need fancy tools, but a magnetic knife holder on the wall is useful. The difference between a good cook and a great one is stark. A great cook is swift with a knife. I never preach to my cooks; I show them by example.