Chef
Ken Hom
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Ken Hom was born 3rd May 1949 in Tucson, Arizona and raised in Chicago, where his Cantonese parents lived after emigrating to the US in the 1920s.
Education : Read History of Art at the University of
California (1971-1974). Career : At age 11, he went to work in his uncle's restaurant, which he remembers vividly: "I did everything and it became my culinary education." In 1969, he went to California. "Things were happening there and I wanted to be a flower child!" He studied art history and French history but, after a year in France, he started giving cooking lessons to supplement his scholarship. His first lessons were held in the house of a wealthy congressman's wife where he taught how to make Italian pasta dishes, although he soon reverted to his passion for Chinese cooking. His first book was about Chinese cookery techniques and this led to an article in the New York Times, which he sees as a turning point in his life. From there, he landed his first TV series, which was an almost instant success. When the BBC was looking for a Chinese chef to produce a new series he was recommended by Madhur Jaffrey who had seen him giving lessons. He has gone from strength to strength with more than 12 books and four TV series. His passion for food is deeply ingrained in Chinese cooking; as the Chinese proverb states: "To the people, food is heaven." His most recent project has been the launch of the Yellow River Cafes across south-east England. He has also developed a range of kitchen products from a standard range of woks and accessories to 'Sensai', his high-end range of pans. Interests : Travel, wine, cycling, British TV, avid reader, football (Manchester United). Ken shares his time between homes in France and Thailand. Ken is now regarded as the world’s leading authority in Chinese cookery and has cooked for many heads of state. |
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