“Back before the rise of the food-TV contests, the artificially heightened drama, the cult of the celebrity chef—there was a guy on PBS, armed with a wok, a cleaver, and a good sense of humor, just showing people how to cook.”
Back before the rise of the food-TV industrial complex—before the relentless contests, the artificially heightened drama, the cult of the celebrity chef—there was a guy on PBS, armed with a, a cleaver, and a good sense of humor, just showing people how to cook. Like other members of his generation of small-screen old-timers , Martin Yan worked tirelessly to bring the cooking of another country—in his case, his native China—into the homes of American audiences.
His passion for food ignited in his parents' family restaurant, Yan received formal culinary training in Hong Kong and then decamped to Calgary, Alberta, where one day he was asked to do a Chinese-cooking demo on a local TV station. This eventually led to his long-running, James Beard Award-winning show "," which debuted in 1978. Yan kept the show going when, four years later, he moved to the Bay Area. He's been America’s professor of Chinese cooking ever since.
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