My Secret Recipe
Ching is a foodie entrepreneur and ambassador to Chinese cooking in Britain. She has revolutionized Chinese cooking through her numerous TV shows, books, food products and, of course, inspiring recipes! In 2006, Ching published her first cookbook, China Modern, followed in 2008 by Chinese Food Made Easy, which was accompanied by a BBC2 primetime series. Discover Ching’s food journey in our interview…
Have you always wanted to work with Chinese food?
I didn’t plan a career in Chinese food. I grew up having to cook the family meals as mum was away a lot when I was young and had the responsibility of cooking for my dad (as he isn’t a very good cook) so my mum would teach me before she left every time and I was left to improvise. After university, I had the chance of working in the City and in Banking but my instinct told me I should go into food and it led me down a very adventurous path!
You started out as a food entrepreneur with your own food brand and factory. What did you learn from this experience?
It was tough. I didn’t have any money and had no idea what I was doing. I started with £500, three months free rent, food samples I made in my kitchen and food labels printed from Kall Kwik! I convinced a retail chain to buy my products and I had no experience but I had passion. I learnt that you can achieve anything as long as you don’t give up. There is always a way you just need to believe in it and knock those walls down!
How did you start your career in TV?
I asked a friend for advice and admired her PR skills. I didn’t know what PR was! PR companies were expensive and I couldn’t really afford it but she was working at UK Food Channel at the time and also had aspirations of starting her own company so we struck a deal together – she would help me with PR and I would give her a chance. She introduced me to some executives at the channel and I went for a screen test. I didn’t know where it would take me, I just wanted to PR my noodle business! They asked me to cook for them and although the money wasn’t great I continued to take part in these guest chef appearances because it was a lot of fun and it took me out of the factory kitchen environment which was intense, you could say it was my creative outlet. I was only 24 and I had already slaved for two years, working 9am-midnight everyday for 6 days a week without a salary (all the money was going into my staff and business) and I needed some fun so TV cooking was it!
What has been the highlight of your career so far?
My first series, “Ching’s Kitchen” and “China Modern” cookbook was truly memorable – both were steep learning curves for me. Enjoyable but challenging!
What challenges have you faced and how did you overcome them?
I was plunged into the deep end, head first you could say! I learnt a lot. I am a self taught cook and you question your own abilities when you have to step up to the challenge but research, hard work, practice and with it experience. It all slowly pays off and has given me the confidence in my own abilities. Seek out challenges because without them how can you improve and know your own abilities?
What do you attribute your success to?
Hard work, determination, and getting rid of any fears. A wisdom cookie once shared: “Hard work beats talent if talent doesn’t work hard” and I believe this is true because I don’t think I am particularly talented but I work bloody hard!!
What is the best part of your job?
I get to work with some of the most talented people in Publishing, TV, Food, PR – everyday is different and I love meeting and working with new people who are better than me, because I learn a lot from them!
You have had your own TV series, cookbooks and product lines. How do you balance your activities?
I’m still learning – I think I have become a professional juggler!
What are you most proud of?
Tough question! I tend to think what I do is never good enough and can always be improved upon. The trouble with the media is that you have such a short time to present your idea or communicate/share your idea that you have to compromise on details and I can be bit of an annoying perfectionist!
What advice would you give to anyone wishing to work in TV or food?
You have to be prepared to work hard, it can be a demanding and tough industry so you need to be tough – mentally and physically – if you want to be a chef or restauranteur that is. The service industry is extremely challenging but if you have a passion for food there are many different careers which are available – from food development to running your own food business. I would say, have a very clear idea of what you want to do, know your own strengths and weaknesses, do your homework, find out all you can, and don’t let fear stand in the way, just go for it and try because it may lead you on another journey like it did for me. Go with your instincts, live your dreams, nothing is impossible, only if you truly wish it from the heart. Allow yourself to recognise opportunities, they may be masked as challenges, but rise to the occassion because you will only know yourself once you’ve conquered them. Connect and share with people because all my opportunities have been delivered from people whom I have met along the way.
Main photograph is courtesy of BBC2 press.
