Frank Shek was born in Scotland after his parents migrated from Hong Kong in the 1970s. He is the oldest of five siblings and started helping in the family take-away kitchen from a young age. At six, Frank was hooked on chili. By nine, he could turn on the gas mains for the woks to cook up a stir-fry in the mornings A food epiphany came when, after he watched a cult Japanese food movie, he was taken by how something as humble as a bowl of noodles was a work of art, a source of comfort, and a way of life. Food took on an enriched meaning for him. It was a way of nurturing others, a mode of expression and communication, a culmination of skill and knowledge. After graduating with an Economics degree, Frank’s first job was working in the kitchen of a new restaurant, The Dome, in Edinburgh. Working 90 hours a week, Frank lived and breathed the kitchen and its frantic pace. It was while working here that he learnt of exciting things happening in the cooking scene in Australia, which inspired him to travel there. After working in a several restaurants, Frank became a sous chef at China Doll. Soon he was given the opportunity to head the kitchen. He now manages an inspiring team from all over world.
"China Doll is an award-winning restaurant in Sydney, Australia, and its Scottish-born head chef, Frank Shek, has rounded up the best of his recipes for this fascinating book. Frank's parents migrated from Hong Kong in the Seventies and from an early age he could rustle up a stir-fry. The recipes are accompanied by high-quality photography" Choice Magazine (May 2017)
|
Ask a Question About this Product More... |
|
