Interviews
Monday, 09 November 2009 03:11
Written by Hailey Meng

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He’s been dubbed a “master of Shanghainese cuisine,” a “golden star super chef” and a “young cooking artist.” Meet The Chinoise Story’s Jacky Shaw...

How long have you been working as a chef? Why did you choose this job?
Since 1991. Being a chef has always been a dream of mine, because I think it’s an amazing thing to create dishes that satisfied customers with my own hands.

What style of cuisine are you best at cooking?
I studied from Fan Qimin, the master of Huaiyang cuisine, so I have worked hard on carrying forward the traditions, as well as modifying and improving, then we have the food in the Chinoise Story: New Chinese cuisine, New Shanghainese cuisine.

What was the first dish you have ever made? What do you think of it now?
Yuxiang rousi (fish-fragranced pork). I miss it very much, I made in a purely traditional way. Now no matter where I eat it, it just doesn’t taste right anymore…

What dish are you most proud of so far?
I think it will always be the next dish. A good chef always looks forward and always wants to improve and learn.

What is your favorite dish?
Jia ou bing (hometown fried lotus root pancake) made by my mother and the  donggua zhong (pork rib and winter melon soup) my wife makes.

If you could cook for anybody, who would it be?
My family. I work really hard and rarely have time for them. I wish I could make some time and cook for them.

What do you think the highest state of being a chef?
Knowing your market, understanding your ingredients—what works together and what doesn’t, an endless creative impetus, and an uncompromising desire to please your customers.

Which chef do you admire the most?
Susur Lee and my teacher Fan Qimin.

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