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\u2019s businesses growing up. It\u2019s amazing to see how a love for food and hospitality can continue in families from generation to generation.<\/p>\n
Richmond News has an interview with chef May Chau of Golden Paramount Seafood Restaurant in which the chef discusses how working in her grandparents\u2019 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\u2019t want to follow her in the family business and carry on the tradition.<\/p>\n