Chef Ken Hom, a name synonymous with Chinese cuisine, has left an indelible mark on the culinary world through his expertise, innovation, and dedication. Born on May 3rd, 1949, in Tucson, Arizona, Hom’s culinary journey began in the modest confines of his family’s Chinese-American restaurant. His early experiences in the kitchen instilled in him a deep appreciation for the flavours and techniques of Chinese cooking.
Ken Hom’s professional journey took a significant turn when he moved to California to pursue higher education. While studying at the University of California, Berkeley, he funded his education by teaching cooking classes. His natural talent and passion for Chinese cuisine caught the attention of food enthusiasts and media alike. This exposure led to his first major break in 1984 with the BBC television series “Ken Hom’s Chinese Cookery.” The show was an instant success, captivating audiences with
its accessible approach to traditional Chinese dishes and making Hom a household name.
In addition to his television career, Ken Hom has authored 37 cookbooks, many of which have become bestsellers. His writing, characterised by its clarity and enthusiasm, has introduced countless readers to the art of Chinese cooking. His seminal work, “Ken Hom’s Chinese Cookery,” remains a definitive guide for home cooks seeking to master the basics of Chinese cuisine.
Beyond the kitchen, his influence extends to the business world. He has consulted for numerous prestigious restaurants and hotels globally, contributing to the elevation of Chinese cuisine in fine dining establishments. His range of branded cookware has also become popular, reflecting his commitment to making high-quality cooking tools accessible to a broader audience.
Throughout his career, Ken Hom has received numerous accolades, including an honorary OBE (Order of the British Empire) in 2009 for his services to the culinary arts. His legacy is one of bridging cultural gaps through food, educating the world about the richness of Chinese cuisine, and inspiring a new generation of chefs and home cooks. We caught up with the legend that is Ken Hom to reflect on his remarkable 40 years in the industry.
What was your first job in a professional kitchen?
At age 11, working in my Uncle’s restaurant kitchen in Chicago Chinatown. King Wah was the top restaurant with a wide following with both Chinese & non-Chinese. Over 65 years ago, the restaurant still exists today. I washed dishes as well as doing lots of pre-work.
How have the challenges for chefs changed over the years?
I think the bar has been raised and there are more expectations of chefs today.
Is it more difficult to break through as a chef today?
I don’t think so. It is just lots of hard work, but it’s important to listen & learn. The more you work at it the better you will get.
How are you marking your 40th Anniversary?
I will be chilling out as usual – celebrating with family and close friends.
What has been your most memorable moment as a chef?
There have been many, from opening my cooking school in the early 70’s teaching professional chefs, to getting an eight page profile in Bon Appetit magazine (which at that time was the biggest food magazine in the USA), this was followed by a two page spread in the New York Times! My first book was published in 1981 which I was very proud of, and I undertook a national book tour which was followed by an audition for the BBC.
You have written 37 books – do you have any plans to write more and how do you find new recipes to explore?
Yes, I want to do a book on food waste and how to transform what we want to chuck in the bin into a delicious dish. There are always new recipes on the horizon.
As the `wokfather’ of Chinese cookery, what ingredients can you not do without in your kitchen?
Garlic, ginger, spring onions, oyster sauce, soy sauce and Shaoxing rice wine.
Teaching others has always been ingrained in your practice, do you still get excited about it?
Yes, I think I am basically a teacher first and foremost – I want to share my culture, experience, taste and passion with as many people as possible.
When life gets too hectic, where do you like to retreat to and what do you enjoy doing to help you switch off?
I am a very basically chilled out sort of bloke. I enjoy eating a simple good meal with plenty of drinks with friends. Nothing beats great food and conversation, it is all about sharing.
What top 3 tips would you give aspiring chefs?
- Cook what you want to eat
- Don’t be complacent, be critical of your own cooking
- Practice, practice, practice. The more you cook, the better you get.
You are known for enjoying local produce, do you grow any at home and if so, what do you enjoy growing?
I mostly grow fresh herbs like flat leaf parsley, coriander and chives to use in my cooking.
What recipe have you decided to share with us and why?
Chicken with Black Bean Sauce is a favourite of many first-time diners in Chinese restaurants, and no wonder. The fragrance of fermented black bean sauce mixed with garlic and ginger is mouth-watering. It can be cooked ahead of time and reheated, and it is also delicious served cold.
