In his interview, renowned chef Ken Hom recounts his life story from growing up in Chicagos Chinatown to his later success, including teaching at the California Culinary Academy and publishing his two successful cookbooks East Meets West and Taste of China. He expresses his passion for food and his excitement at the globalization of food culture as Chinese and Asian food gains respect and recognition abroad. He shares his views on the future of the culinary arts as well as the meaning of food on a personal level, covering topics such as fusion cooking and cooking techniques from around the world.