Today we’d like to introduce you to Ling Wu
Ling, we appreciate you taking the time to share your story with us today. Where does your story begin?
The journey of a culinary artist often begins with childhood experiences that shape their passion and perspective. For this individual, growing up in a rural environment with a solid connection to her grandmother’s cooking laid the foundation for her future in the food service industry. The simplicity and authenticity of country life, combined with the warmth of homemade meals, instilled in her a deep appreciation for traditional Chinese cuisine. This early exposure sparked her interest and imbued her with values that would later influence her approach to cooking.
As her culinary journey progressed, travel became a significant source of inspiration and learning. Exploring different parts of the world expanded her culinary horizons, introducing her to diverse flavors and cooking techniques. This global exposure planted the seed of an innovative idea: merging Eastern and Western culinary traditions. Her vision involves reimagining traditional Chinese ingredients. This fusion approach aims to elevate Chinese cuisine while promoting healthier eating habits, demonstrating that culinary arts can be a pathway to improved well-being.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
After we open, we are facing the COVID situation. But luckily, we pass through and got all the support from customer
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I met with some talented chefs and learned different cooking skills. And I able to combine eastern and western cooking together
Have you learned any interesting or important lessons due to the Covid-19 Crisis?
My restaurant was open during COVID-19. We are so blessed and have received a lot of support from customers. Customers keep buying gift cards to make sure we survive during COVID-19.
