Published November 18, 2015

A Lifetime In Restaurants

One unique aspect of the restaurant industry is the fact that food service professionals often come from a long dynasty of cooks, servers, and restaurateurs. Countless restaurant workers got their start by running a register or washing dishes in their family’s businesses growing up. It’s amazing to see how a love for food and hospitality can continue in families from generation to generation.

Richmond News has an interview with chef May Chau of Golden Paramount Seafood Restaurant in which the chef discusses how working in her grandparents’ restaurant in Hong Kong gave her a life-long passion for Dim Sum, the family of small Cantonese dishes like dumplings and buns that is a weekend midday staple in cities across the globe. The chef talks about how her childhood experiences inspired her to never cut corners in her recipes, which can be time-consuming and expensive, and how her love of food makes tough ten-hour restaurant shifts worth it. She has one disappointment: her children don’t want to follow her in the family business and carry on the tradition.

Read the full article here: Coffee With…May Chau