When I started my career, I was proud to be an American.
But in my early twenties, I realised that I was an Asian-American male with a Chinese background.
It was a realization that made me think about what I had been doing wrong, and why I couldn’t be the person who could take my Asian identity into the mainstream.
I wanted to be a part of something bigger than my life, so I went on a journey to find myself, starting with the Japanese food scene.
While my family in America was enjoying a summer holiday, I made the journey across the Pacific to visit my grandparents in Japan.
The experience of eating Japanese food in Japan made me realise that I could be happy in my own home country, and that the cultural differences that I experienced in Japan were nothing compared to my experience in America.
This was the impetus for starting my career as an Asian chef, a journey that took me across the globe to serve Asian food in the US, Japan, Singapore, Thailand and Malaysia.
In Japan, I found my place in the industry and became a part-time chef.
In my early 30s, I moved to the US to pursue a career as a restaurateur.
But my career path never took me far away from my Japanese roots.
I became a vegetarian and a vegan.
I met and married a woman from India who has been with me for more than 30 years.
We live in California and have five children.
We have been married for 27 years.
After a long period of living as a couple, we are now ready to start a family.
When I decided to become an Asian restauranteur, I never had a sense of what I wanted from my life.
My desire was to do something that was meaningful to the culture I was from, and to serve the community in the best way I could.
I am not the stereotypical Asian American male who feels like I am missing out.
But I realised I was missing out by not embracing the culture that I grew up in.
My family’s Japanese heritage and my Asian background gave me the opportunity to create a restaurant that was welcoming to everyone.
I learnt from all my culinary peers that a restaurant should be a place of belonging, and not a place where one has to conform to any cultural norms.
I also learnt that there is no such thing as a bad person, or a good person, and there is a great difference between being a good chef and being an AsianAmerican chef.
Being a vegetarian In America, I often find myself in restaurants with vegetarian dishes.
When we are out in the city, I am often the only vegetarian in the restaurant.
I was surprised to see that in America, only about a third of American restaurant owners are vegetarian.
But vegetarian restaurants in the United States are becoming more popular in the last 10 years, and I am sure that the number of vegetarian restaurants will continue to grow.
As a vegetarian, I try to be more mindful of the ingredients I use, the way I serve them, and how they are prepared.
I look for flavours and textures that are unique to my dishes.
I try and avoid the use of MSG or other artificial sweeteners.
I don’t use sauces with oil, as they are not my cup of tea.
I always try to include a lot of flavours in my dishes, because I don.t want to be influenced by the ingredients that are used to make a dish.
I often eat a lot more vegetables and tofu in my meals, as it is more filling and more filling-filled meals.
I like to eat a balanced diet, so it is not that I am too strict in my diet.
The more I understand and accept my identity as an American, the more comfortable I will be in my life and I will find my place.
I find it very rewarding to work with my food in such a diverse culture and I have learnt to accept my food as I am and to love the ingredients and the preparation that I use.
Being vegan When I was a vegetarian in America in the early 1990s, people did not know that vegans had been eating in restaurants for centuries.
Veganism in the U.S. has been a growing trend for years now.
I started to think that I had to be honest about it, and tell people that I really wasn’t vegan.
It took me years to get over that and realise that it was not a choice that I made.
I now understand that there are many different ways to eat vegan.
For instance, many of my friends have a vegan lifestyle and they use a lot less of meat, as well as some people choose to eat vegetarian and vegan meals.
Vegans are not a monolithic group, and the way we eat and live our lives is changing in many ways.
I know that there will always be those who feel they need to do more to be accepted and loved, but I want to say