Food is something everyone has an opinion about — tasting it, exploring it, cooking it, and sharing it. In academia, opinions are always taken with a pinch of salt. In cooking, I believe it should be the same.

I’ve been loving food for as long as I can remember. In every family and friends gathering photo, I’m always the last one still sitting at the table, eating, while everyone else has already moved on to chatting or karaoke. Since my student days, I’ve been experimenting in the kitchen and writing about food as a hobby. Food is my way of connecting with people and with the world around me. I’m endlessly inspired by everything that happens in the kitchen and around the table — from flavours to aesthetics.

I grew up in China, studied in the United States, and spent fifteen years working in academia before eventually settling in Paris, where I trained as a French culinary chef at École Ducasse. My favourite dishes to cook fall into two worlds—French bistro and bistronomy, which continuously inspire me with their conviviality and creativity; and modern Asian cuisine, which keeps me connected to my cultural roots while offering a vast canvas for imagination.

I love food, and everything around it — its history, its culture, and its social meaning. I’m excited to share my love for food, culture, and honest cooking with people who find joy in a good meal on a beautiful table.

___Yinbai