The Chinese cook has won a US cookbook competition for the first time.
Chang Yip, 25, from San Francisco, was the first Chinese-American to win a book, cookbook or cookbook cookbook in the U.S.
Chong, who has worked as a cookbook writer for the past six years, said she hopes to inspire other Chinese-Americans to achieve success.
“It’s a very difficult task, and it’s very challenging to be a minority chef, but I hope it helps someone else,” she said.
Chinatown Kitchen and the Chinatown Restaurant Association are hosting the competition to celebrate the award.
The event is open to all qualified writers, including those with an interest in cooking and culinary arts, and is open from 10 a.m. to 6 p.m., Monday through Friday, at all Chinatown restaurants and on all Chinatown-owned properties in the San Francisco Bay Area.
Chung said the event is intended to celebrate and help encourage diversity and inclusion, and to inspire a new generation of Asian-American chefs to make their mark in the restaurant industry.
She hopes to bring together a diverse group of writers, chefs, restaurateurs, vendors and community members to produce a book about the Chinese-origin culinary traditions, culture and history of San Francisco.
Chun Yip and her father, Chang Yip Sr., will be the judges.
“The competition is an opportunity to highlight and celebrate the Chinese community, and showcase the diverse backgrounds of the writers, cooks, restaurateur, vendors, and community,” Chang said.
“We are all members of the Chinese culinary community, so it’s important that we show how we can bring our unique cultures to the table and to the food.”
Chang, who is also a co-owner of the popular Chinatown restaurant The Chinatown Restaurant, said the contest aims to encourage other writers, cookbooks and cookbooks to become part of the community.
“I think that all writers, the community and the chefs are important, and we can all be a part of a community and a community that is diverse,” she added.
“This is a great way to celebrate our shared heritage.”
Chung is also the first cookbook winner to win the competition.
Last year, Ching Ding, the former cookbook editor for The Los Angeles Times and a winner of the Pulitzer Prize for Outstanding Writing for a Nonfiction book, won for her cookbook, The Cookbook of the Year: The Chinese American Cookbook.
Ching, who teaches English as a second language at a high school in New York, said her cookbooks reflect her family’s culinary traditions and heritage.
“We’re just so proud to be the first Asian-Americans,” she told the Associated Press.
“I think it’s really a great opportunity for us to showcase and celebrate our food and culture, and that’s what I hope to do.”
Chong said she would also like to work on other cookbooks.
“My goal is to do a book that I think will inspire other writers and cookbook authors to create their own cookbooks, and hopefully other people who have never had the opportunity to work with me can do the same,” she explained.
Chuang said her family is not afraid to celebrate their heritage and history.
“As a Chinese- American woman, we have the privilege of being part of this history,” she continued.
Chaotic and mysterious, she said she is not going to settle for a boring cookbook about Chinese food.””
Chang said she has received many offers from publishers to write cookbooks about her Chinese heritage, but she declined them out of respect for the Chinese food and culinary traditions.
Chaotic and mysterious, she said she is not going to settle for a boring cookbook about Chinese food.”
As a cook, I want it to be about the process, the taste, and the cooking.”