Blue Insights
Published in

Blue Insights

Poetry / culinary poetics

Tracing His Thoughts. A Far Away Pearl Close to Heart

Culinary creation by Chef André Chiang / © Pseu Pending (Seu)
Alaskan king crab leg with toro oil and basil paste / © Pseu Pending (Seu)

The Taiwanese chef grew up in Japan and Taiwan with his chef mother. At age 15 he chose to rough it on a southern French rural farm — not speaking any French but determined to learn cooking from the most unattainable. André often struggled with identity in his 15 years in France. 12 years after returning to Asia, he became the first and only chef of Chinese origin on The World’s 50 Best Restaurants, 2018.

A child said I want to be a Michelin-star chef like you.
André replied No. Just be a happy chef.

Pearls, a south blush
even permanent seawater
turns transparent of its body
once scooped out

~ André & His Olive Tree



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Pseu Pending (Seu)

Leisure is a path to the thinking process. Museum Educator/ Contemporary Art Researcher/ Lover of culinary arts. Top writer in Poetry, Art, Creativity, Food