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.

Ni Biying talks about her experiences growing up in China and her experience with food over the years as she survives the Japanese invasion from an early age and moves to the US to find work during her adulthood. She imparts interesting knowledge about the regional cuisine from Fujian, China (Fujianese food) and gives insight into the types of food eaten from her rural roots in China. She describes food eaten during times of poverty as well as the difficulties she experiences while trying to make a living in New York City, ultimately settling down after being reunited with her children who moved to the US in the mid-1990s.