Contest dishes out China's talented chefs
From masters to home cooks, show leaves stereotypes in the dust as culinary passion leads to new perspectives and females proving they have the goods to compete, Li Yingxue reports.
Elevating women
Chef of China showcases a rich mix of chefs — banquet cooks, home chefs, social media creators, and outdoor specialists — broadening how audiences view the profession.
Notably, women are rising in this traditionally male-dominated space. Among them are several outstanding figures: Wei Guirong, the "London Noodle Queen", who taught foreigners to use chopsticks with a single bowl of oil-splashed noodles, along with masters of Sichuan cuisine, Minnan (southern region of Fujian province) homestyle cooks, and young Western cuisine chefs.
Grace Choy, 58, is a standout. She became a chef in her 40s and now runs ChoyChoy, a tiny four-seat private kitchen in Tokyo, which was praised by CNN and the South China Morning Post as one of Asia's best hidden gems.
Competing as a "small chef", Choy's goal isn't to obtain trophies but to share her passion.
Her journey has been tough. Fired from three office jobs and diagnosed with ADHD, she found focus and peace in cooking. "I'm grateful I took the leap and want to inspire others," she says.
Her signature soy sauce chicken, a classic Cantonese dish elevated with a touch of Japanese koji, won the judges over in the first round. In the second round, she made Queen's Chicken, a dish inspired by postpartum meals reimagined as a celebration of all women. "Every woman deserves to be a queen," she says.
For Choy, cooking is about breaking rules and pushing boundaries. "I learn from both the young and the experienced chefs," she reflects. "Sometimes I feel small next to their talent, but that only fuels my passion."
With nearly a million followers on Facebook and sharing recipes and stories on Xiaohongshu (RedNote), Choy's warmth and authenticity touch many, especially stay-at-home moms who see themselves in her journey.
