Keeping it simple
Master Chef China judge Steven Liu took a long road to the top.
Chef Hell doesn't seem like such a devil in person.
Steven Liu, executive sous chef of the Fairmont Peace Hotel in Shanghai, is visiting Beijing in his newest role, "Culinary Ambassador China" for the entire hotel chain. Relaxing in a comfortable suite, he casts a slightly wary eye to the video camera. Can the critical judge who makes contestants cry on TV's Master Chef China be nervous?
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Celebrity chef Steven Liu boasts diverse experience in kitchens around the world.Provided to China Daily |
Projecting a corporate brand is a newer role than judging kitchen work, but Liu adjusts his tie and projects a cool and collected aura in a dark Western suit.
His background fits his current task neatly: The youngest executive chef in China, the Taiwan native boasts diverse experience in kitchens from Bali to Bangalore to Taipei to London — and now pretty much anywhere Fairmont has a hotel.
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What attracted him? "Lots of interesting foods. I still remember the talk about ‘macaroni and cheese' — I didn't know what is that — in Chinese it doesn't exist! The couple who owned it thought their new hire was ‘a(chǎn) funny boy, asking lots of questions about the food and the culture over in the States'."
As a child, Liu enjoyed being in the kitchen whenever his mother was cooking. But his passion may come from his father's genes, too.
Liu's father was a cruise-ship captain, rarely at home because of his long voyages. But when he was ashore, he loved to bake.
"I can remember him waking us all up at midnight to taste a Black Forest cake he'd made," Liu says, chuckling.
