Let's Talk Live with Yu Tsai : Mei Lin, Chef, Winner of Top Chef Season 12

[Music] welcome to let's talk this week has been so special I can't interview authors and writers all about food and Top Chef when are the season melissa king and today it's no different when we are going to be talking about food again and today Mike Piazza's Miley who is a Top Chef winner of season 12 but she's been very busy in last five years women are all about her journeys how she begin enjoying the Top Chef team and what she's doing now thank you for joining me today mailing thanks for having me well let everybody know where you at presently I'm currently in Los Angeles in my home it's a bit of a mess actually trying to pack up my things because I'm moving into a house soon so yeah what kind of not easy to move doing this time yeah it's it's gonna be a while until I actually move in but just kind of gathering you know a lot of my things and you know donating things to to goodwill and other donation centers to people in need so and may I ask what are you moving - oh just literally ten ten minutes down the street you would still be my neighbor yes well thank you thank you so much for joining me today and I had such amazing time this week talking to different chefs and talking to your friend Melissa as well and and it's been such a rewarding educational week have a departure away from the fashion world you have to dive into the food world and learn so much about what Top Chef have done for so many different contestants over the years I would love to know about your journey before Top Chef and opted out the Top Chef so I feel like Top Chef is almost like at university people go through it and they come out a whole different person until a different chef so let's dive right into the early years well I actually am born in China and I came over to the States when I was about 3 or 3 months old our family we had some extended family in Dearborn Michigan so we decided to settle there and from there on out you know I started working in the family restaurant for my aunts for my parents other family members and so I grew up as a restaurant kid and was always in you know the hustle and bustle of the restaurant world so I always felt like this was something like but I was gonna you know be a part of in the long run but but yeah it's it's craziness it's crazy to think that you know I I've worked in the restaurant for so many years professionally not for as long probably about a little over 12 years or so but yeah the journey has been been a crazy one that's for sure we have very similarities because I grew up in Midwest as well Indiana and what did my uncle's kitchen with my dad so we're sharing the same same DNA I know for me during that time I saw heart how hard they have to work in the food industry it's early morning rise and is the last person to leave and and I promised myself I would never ever want to be in a kitchen as a career and and that was because it was just hard it was really hard it wasn't that I didn't respect it but and I was a kid and it was young and and you know you'd rather be playing out in the grass instead of you know learning how to chop and break down a chicken and Iraq but that's what all culturally does what Asian Americans do and being first generation here I'm sure you can relate that yeah we're here for a pure survival absolutely and it's funny that you touch on not ever wanting be in the restaurant because I think I like going into middle school high school like I never wanted to work in the restaurant but obviously I had to for you know survival like as a as a teenager you need money to to buy things so yeah I just never wanted to be in the restaurant and I never thought I would actually go back into this industry but I just I had a realization that I this is something that I really enjoy doing and I have a lot of fun doing it and so I I pursued it when was that pivotal point for you went from survival mode to I actually enjoy doing it because that that that path is not easy to find for everyone yeah well more or less I was during the teenage years I helped my mom a lot in the front of the house so a lot of surveying a lot of bussing things of that sort and so that part I don't enjoy as much at that time but yeah I just I got into the kitchen and I always I always did like little little side work things like you know peeling potatoes or you know picking pea pods filling up containers of you know soy sauce or plum sauce things like that doing more hands-on things like that I enjoyed a lot more so I think that that was kind of where you know I started to have a lot of fun what kind of kid were you well you were the kind of kid that did not want to go into the kitchen when the family won you there that it became mature the type since this is what we have to do because I definitely was a kid oh my god was not a good kid not having to be in the kitchen yeah I mean I sign up for every activity after school sign up for every sport just so I didn't have to be at the restaurant so you might win and when did you move from the Midwest to the west coast well I moved to the west coast actually he settled in San Diego when I was 23 I lived in Chicago for a little bit after Michigan and then you know I moved to San Diego and then moved to Las Vegas and then to LA so I've been in LA for almost ten years now OBC years in September yeah what were you in Michigan growing up as Asian American what was the experience like you did you find it did you find racism in the way that was portrayed on you was it hard for being a first generation growing up in the Midwest yeah absolutely so our family settled in Dearborn Michigan and it was actually predominantly Middle Eastern so Asian population was very slim to none in my high school I remember entering my freshman year I was one of three Asian people in in general so and we actually had a pretty large where our high school was really really large so having that difference was was pretty pretty intense but I grew up I grew up in Dearborn for most of my life so I think I I kind of got used to it being the minority but yeah you know I I remember being picked on and you know for for being Chinese so I think it's just kind of I don't know I I mean I don't know it's just it's kind of weird to like thinking about to think about it now especially when I moved out to the west coast you and I was exposed to a lot more Asians I it was just it was a little bit of a culture shock for me because I've just I've never been around so many people who looked like me before so yeah I was really interesting and III agree with you this when I was in Theriault Indiana same thing you know we were the only Asian people except of immediate family members that we knew that was living there and in traveling to the west coast for the very first time my dad put us in a car and drove for five days to California and and we've got to go to Disneyland that weekend and we bake a family bago dad just go back home and pack up everything cuz we're not leaving we don't stay in the car on the street we don't want to leave and and you're right it's it was so we didn't know a home or how important a feeling of home or people are like you because there wasn't anyone like us on television at that time right it wasn't people died that you could look up to and go I was honored to be that in America and the notion of America this is a land of your dream you can do whatever you want but it's not as easy laid out for people diversity people come here and immigrants right they they're just taught to work really hard keep your head down and don't cause any waves and I love when you said that having to think back about any type of racism it's interesting because for me the same because I never thought of them I just thought that's normal right you're like that's just oh my go to school it's gonna be a bully there was a guy we stole my lunch and there's gonna be a guy waiting around the corner that better have an extra two dollars for him and so I can save two dollars another pocket and you became a norm and I feel like especially what's happening our environment today and being on the show talking about what other Asian Americans that make me realize that I might fall for not standing up for myself more back then right and that's because of culturally were taught not to create waves and and I hope the next generations of Asian Americans second third generations would not be quiet about it and we begin to see that happen on so many social media platform that celebrate Asian Americans and and people of color in and calling out those injustice actions like the Karen's out there right and that it really breaks my heart when I see those things because it I had to learn what that meant all over again and like you said we we don't think about it now being Asian American and being a woman and working in a field that's potami male dominant with lots of machismo what was that like for you um I think you know entering this industry was always you know kind of there were not very many females I think I was in a lot of the kitchens I've worked at I've always been the only female on the savory side there was always like a lot of girls on on pastry but in terms of savory there was always you know slim to none and so you know I kind of I saw the culture and I kind of adapted to you know the culture in a sense we're just you know being being tough and and just just having that tough that tough exterior and just not letting things get to me and I was just I just kind of built up this you know this tough exterior and you know just being tougher than the boys I guess was basically how I kind of got around to being you know to working in these these tough environments well obviously a family had an Asian restaurant service job so when you begin to venture out into the world of cuisines and building your own repertoire of the food that you want to make and working in a male-dominated feel and not a lot of Asian male dominated field actually right no still not very diverse what was that like and what was the type of food that drawn you into loving the kitchen it's you know growing up in in a restaurant you know we are the family restaurant was more you know chinese-american and so you know a lot of chop suey and virtually no general yeah General Tso's chicken like things things like that things that you can find in Asia know things you can find in Asia at all so you know when I saw you know I watched a lot of PBS as a kid - I snuck it in when I could and because I wasn't allowed to watch television so when I watch TV I you know I watched a lot of Jacques Pepin and Julia Child and I saw a lot of the food that they were making I was really intrigued because it is not what I was used to but kind of just seeing these fancy plates of food or things were just so foreign to me I was just so drawn to it and it made me more curious and I always loved food as a kid you know and my parents call me super strange to this day because they don't know any kid that actually liked better melon as a child and that's just I mean bitter melon like that's it is what it is like it's it's bitter and it's a good it's a bitter gourd so they they always kind of knew that like I I would like anything that you'd put in front of me yes yeah a very small group of people have super palette which has ability to taste food and a different level Padma has that yeah she got tested and she has but you mentioned a bitter melon cos that's one dish that she says she hates so much really yeah on her show she was with her mom in a market she lives her mom will not buying those and her mom said it's good for you it's so good for you I feel like when you eat it you instantly feel better like instant cooling like your body your body is going to have so many great things out there to appreciate live yeah Taiwanese a Chinese version that's yeah pork and what black beans and I grew up eating that as a home cooking you can smell made and and I remember it's definitely a credit taste when you're young and every Friday that's gonna be on your plate know there's a period of time that you have that broken relationship with it and then you're like oh I kinda want to go back to that relationship but now you crave for it even when you get them some they'll serve it as a side so I think when you see Pat my next time you're gonna have been naked after yeah is that you're trying to do that black being gonna cover the bitter taste maybe maybe I'll try it that way the trick is to blanch it a little bit some of that bitterness out it's gonna be better no matter what but it's gonna take a lot of that astringent see out we have so many strange foods in Asia that Dad that Western culture doesn't adapt very easily for example a stinky tofu right yeah I don't know you love it but it is I don't love it that's one of the things that I can't stomach that and durian I cannot do oh I can't do it I don't like durian I like durian cake that's okay when I make into cake the sweetness that wraps around it because I was I'm in Singapore a lot yeah Doria is very popular in Singapore but but stinky tofu I love it love it and it's definitely acquired taste and I understand what those people who have never had it out there it's very popular than Taiwanese restaurants for sure it is yeah quintessential street food and sitting here the better if you ever in Asia in a night market you smelled that before you stopped you think somebody forgot to flush it that's a little intense that's for sure I love the fact there's so many diverse things that happens in our food culture so what would have been working in an Asian American type of restaurant when did you start refining your point of view and canary point of view honestly I don't think I don't think I discovered what I really wanted to cook until coming off of Top Chef you're working in the kitchen different kitchens already yes so before entering Top Chef I was working with Michael Voltaggio's at Inc here in Los Angeles he's also a Top Chef winner six seasons before mine and yeah like I think working for him I you know I instilled a lot of a lot of great working habits but also you know he taught a lot he taught me a lot of different techniques in in the kitchen that I still use today and so you know working for him was was actually amazing because I learned so much especially the ins and outs of the kitchen of being in the kitchen when you constantly train before you started working for the restaurant did you go back to culinary school after me I actually yeah I did I did I actually dropped out of college to to go to culinary school which my parents were weren't too happy about yeah that's uh that's an interesting story and its own but it's it's actually pretty funny cuz I didn't know if this was something I wanted to pursue but I decided to go to culinary school and kind of test out the waters and what were you studying before that um Nursing biology yeah we would just go yeah I did not like it at all and I think the pedal at the pivotal moment where I realized like I would have to see I would have to draw blood things like that I just I just I couldn't do it I'm like okay I'm done like I can't this is not for me and so yeah I enrolled in culinary school that literally like the next week and yeah that's that's how my journey began how was the family about how was your family it really find out until really I was as I was finishing up culinary school so I was still living at home at the time and I had accidentally left my knife roll in the kitchen and when I had got home my mom was my mom had opened my knife roll and she was like what's this I'm laughing tooled I mean there's some pretty gnarly knives in there so I'm studying to be a surgeon yeah with with a huge Cemetery yeah so she was just like what what are what what is this and I'm like oh they're not mine I'm just holding them for a friend and she was just like okay kind of like mmm very skeptical I think she knew at the end of the day and you know they were all for it but I think once once they saw the kind of food that I cooked once I finished Top Chef I think they they fully understood but when you see went off for it there are different layers of that question right for the Asian parents not because they didn't want to support what you want to do but their media truly want you to have a better life the writers and in that particular path if you listen if you were mom and dad doctors and you say I want to be a doctor they're gonna support it absolutely and that's that's something that the for Asian culture we always have the same story we have to do what we want to do what the parents want us to do so they can feel proud but a lot of time is not just it's it's for us to have a better life than they had to go through especially first generation right my dad was a successful photographer many studios and in Taiwan and and I was too young to really understand that value his skill set and I got older you know and and I was that kid I never want to be a photographer I don't want to snot any more chemicals I don't want any dark room you know this before shootings you know and then we come to United States Nelson I'm learning how to put your chicken I'm like this is what when am I gonna be able to be me right 20 years later I'm doing all that all right on my own it's kinda journey so so once your parents found out and you already added the place of working all these restaurants what made you have this idea do you want to torture yourself to go on Top Chef well I never wanted to do TV and it actually started with Michaels signing me up for the show called knife fight and that's actually from another Top Chef alum named Ilan Hall and so it's his show and it was it's just a really fun show you know it's just kind of like the prizes bragging rights and it was just amongst there's like a competition among chefs in in LA at the time and it was just a lot of fun but it was just something that I was in never prepared for basically you know Michael had called me up literally the day before the shoot and he's like hey so you're doing knife fight tomorrow and I'm like what I'm like no I've never I'm like what what is that I'm like I've maybe seen the show once or heard of it and I'm like I don't know what that is and he was like well you better start watching him and get yourself prepared because you're doing it tomorrow and I'm like okay great so he signed me up to do the show and you know I went on I did it I didn't do horrible but I didn't do my best either it was just kind of like just getting thrown in the ring and you know fend for yourself kind of thing and I prevailed which was a good thing but yeah I think after that experience I was like I don't know if I want to do any more TV you know that's that's just so intense and so actually how Top Chef started is once you're kind of in that that roster of you know you've already been on a show your name gets thrown around to a bunch of different casting agencies and so it already known about me and my friend had actually she she did PR and she did PR for the hotel that the casting was being shot at and so she actually threw my hat in the ring and I was just like okay I don't want to do this I like really don't want to do and you probably like the best food competition on TV I didn't want to be part of it no I just didn't want to make it's not that I didn't want to be a part of it it's it's more it's more or less just not making a fool out of myself on national television you know of course like everybody's biggest fear is I don't want to be the first one to go home because you know who knows one second who knows what that's gonna do for your career so yeah I think yeah I think that was basically like the reason why I didn't want to do it but you know I think but also like the casting process was it's it's a really really long process and tedious and so if you I feel like if you can complete that whole process you're kind of geared up and ready to do the show people eyes that all these reality television shows that that you see on TV there's a producer casting and then this casting director casting there's so much layers that goes with it and and cooking is probably the last thing that they they get to you this personality test I know that on my show for years for the top model show that I'm psychiatry you know you value oh yeah to us too oh if you don't pass that you're not getting on the show I mean your eyes I mean what do you like you know brushes and makeup and blow dryers but the intensity for that for the contestants you guys are sequester's for intensive purposes you are locked up and I'll tell you good I'm taken away and you are beginning to end I think it's about three to four weeks right for you guys five to six Wow six weeks you know including including finale you're gone for you know for a little bit longer so so Mike already believed in you he really thought that this is something that you need to go to because he went through it yeah he definitely supported my decision to go on I was actually a little scared to tell him at the time we had a split time off yeah I mean I think that's that's the the best thing about you know working for him was is he fully understood what the process was and you know he got it and he's like you know every every week he was like are you are you are you in like did you get it like I'm like 90% she said of 90% okay the next thing it's like 95 percent and so you don't really find out until you get on until literally two weeks before you actually leaving to go to the you know the destination that you're gonna be at bomb so that's at Boston for me but that's been in itself is a little scary because I mean luckily for me I um what's getting out of my lease in my apartment so I just gave up my apartment and kind of just moved my stuff into storage unit but yeah like I just couldn't imagine being away for six weeks and not knowing how to pay rent because of course at the time like you know living paycheck to paycheck didn't know what I was gonna do you know for the next month until my next paycheck and you know things like that so I'm really glad that it it really worked out in terms you know of timing well it worked out really well you want yeah it was it's definitely great do you love television now competitions yeah I mean it's it's definitely fun to watch and you know especially watching this past season with a lot of my friends on the show you know Brian actually as my past mentor as well and so I think it's it's really it's really fun to watch like all the different all the different personalities and the dynamic in the kitchen like that's always it's always great to see friends on the show and is it I said this early on the other other shows that what's so fascinating to me is that you guys all know each other you work in us in kitchen often yeah and then you got a you know get to that table and do your best and competing against your friends and yeah it's such a different type of show than any other competition shows out there because in a way that you want to support each other at the same time you want to win and and Brian's been I watched the final episode with Brian's like I'm never coming back you community to represent an asian-american represented and they're funny enough I didn't realize so many Asian American women won Top Chef yeah you know that's really powerful statement that's such a powerful statement and I and my conversation with Pam I were talking about how important to show us it's really sort of any conclusion without making it obvious it wasn't like look we have a gay chef on the show we have he'll have a less be on the show it wasn't about this relationship they like so I've been on personally he's all behind the scene drama but truly about the food and celebrating the diversity of the food so you said earlier that Top Chef gave you a culinary point of view is it because that it require you to focus so much on every quickfire and every dish you have to make for elimination challenge yeah absolutely I think it's just thinking about that challenge and thinking of what you want to cook because for me like I I know the kind of food that I I always knew the kind of food that I like to eat and so I always tend to cook that kind of food granted I didn't cook that food in the Russian I was working at the time but you know I cooked a lot at home whether it was fancy or not just you know I leave a lot of ramen as a line cook just because you know we're all poor and it's and it's great and you don't know any different you know applications that you can use you know using ingredients like that and did you make a ramen from the dorm oh yeah that was that was terrible they had to make a dish guys gather from the dorm of the college any comb was actually there as the guest it was it was a fun episode and I'd loved it because I I think 9 out of 10 evening I make ramen and you know we have the mum way that you never drink the soup from the ramen you have to wash them off and then you you cook in a separate pot all the things yes oh my god yeah same so funny what we're talking about how you supposed to cook ramen just because you should not just take it out of making yeah so how my grandma cooked us ramen is she would take she would have a separate pot with water for the seasoning packet and and then a separate pot boiling for the actual noodles so you never cook the noodles all the way you all you always cook it like super al dente and obviously to to add nutrition to the ramen it was always some type of choice some type of vegetable to it yeah that's I mean that was like the healthy element to to our ramen and then a lot of luncheon meat actually was added into our ramen whether it was spam or you know just like some ham pieces or tossed you that we had left over from the night before just different things like incorporated into the ramen and like that's got that was like a lot of my meal like growing up and yeah I like that's that's super nostalgic to me and and it's actually a lot of how I eat today as well well don't forget you want to totally glorify the Robin is chop an egg in there oh yeah I always tell my mom like you know I was learning how to do poach egg for one of the episode of a TV show is on and I go my god I never done that my home you just like wait for the Robins almost out intake dropped it again and when the Robins turned the egg is then a fig is perfectly poached and then you watch so we called our Washington Rahm and yeah don't want to eat all that conservative that in the fryer omelettes you do exactly carb washing yeah that's that's a very Asian thing I love I love that but then you had to make it from the recipe dorm food that whatever is in their little fridge yeah I remember you named it what did you name it I honestly I have I don't remember I just remember I vaguely remember there was v8 juice and it was a lot of soup yeah for sure like mine was not the worst that day though I I do remember there was there was a dougie made a really bad one she had like coconut water and like some type of cheese and it was yeah I don't I don't remember exactly but it wasn't yeah it was oh god that was one of the lightbulb oh there's a lot of intense competition throughout that so with that what we're talking about through that process you found your culinary voice so obviously wasn't the ramen episode so what was the voice that you found really it's just realizing the type of food that I want to cook what kind of flavors that I grew up eating a lot of nostalgic based foods flavors like that let's see it examples being you know I love like being in LA and living in LA for so long I've really adapted Korean culture I love Korean flavors and I was obsessed with it for a really really long time so making different types of kimchi's and you know experimenting with different marinades I loved doing you know making that kind of food and I still do to this day actually one of my friends jokes around with me he's like you're not even Korean and I'm like it's okay like I love it so I can make it right inside I'm gonna have you take a picture of your unit I'll take a picture of my I think it's not look the same there's a whole shelf of different Kim cheese and pickles and oh yeah I think my whole top shelf of my refrigerator is all condiments actually my whole doors full of condiments and my whole top shelf is full with different music Oh shows and kim cheese pickles yeah I'll do a garage this week just so I can get every frigerators like implement kimchi this brand is I know real close friend of mine she has a website a blog called kimchi avocado she's California Korean so every time mom makes kimchi oh she makes pickles they always make it for me and I just keep piling up and I live by myself I can't eat them all all the time yeah she's always like by this day it's the best this is the window period I actually like I actually love when they get super old and fizzy and that's like the best kimchi for kimchi jjigae so I I mean it's okay that they get old there's a you know there's a purpose for them so and for those you guys out there know a lot of people they go oh my god Kim cheese smell can I tell you that's the best food for your stomach your stomach instead of just $20 little tiny bottles of biotic just go get yourself some kimchi and make yourself a kimchi taco because it's just taking a shot of just dilute a little bit of apple cider vinegar I'm just taking a shot of that in the morning is is does wonders for your body that's your tip what a day guy yeah so leaving Top Chef you've graduated from that school you keep in contact with the contestants and guys continue to support each other after that yeah I mean I talked to a lot of the different contestants even from different seasons you know all the time I think social media is obviously a great platform to keep connected with a lot of different people and so yeah it's it's great I think you know a lot of people are supportive of you know what's especially with what's going on right now everybody is just always checking in like hey how are you doing what's going on any way I can help that's I mean it's it's really touching because we're basically like this whole the whole hospitality industry is very you know great at being hospitable and everybody's keeping connected and and just being supportive just does it always been that way this food industry no different in the fashion industry I am that there everybody's very competitive people strive to be the best restaurant get the best rating or best Awards whatnot was always supportive or did it change doing this time I think it got better during this time but I think are always supportive of one another you know if you know where we're downtown in the arts district and I think that you know if one of our neighboring restaurants like needed some sugar we would you know happily oblige and I think vice versa as well you know I think what really gears what what really makes yeah we're all very competitive but I guess we're gonna do it in a great way in terms of like helping other people out it's not like hey you don't have sugar today like I'm not gonna help you you know it's yeah you gotta lend a helping hand and you know it's you'll get the same in return I loved it I love that that's because we we know in the history and and all the industry that's very competitive in a creative world that have really had to change it and evolved in the last few years you know the restaurant we're all have known to be very aggressive and leadership there's always not been so pleasant and and in same with my industry we all being checked and rechecked at how we we behave and how do we lead our team as a leader in our team and after winning Top Chef and and still being a female and still Asian American do you feel like that you earn all the stripes that you no longer ever have to question your existence in the kitchen come again well after after winning Top Chef having that title it means so much in this industry and but regards you went as an Asian American woman and your ex is Asian American woman but you were working in the industry that's very male-dominated do you feel like winning that title and finding your culinary point of view that that you no longer have to ever question whether at Asian American women belong in a leadership position in the kitchen I don't think I really ever questioned that no matter what I always knew that I was base I was always a leader in a kitchen very dominant and so I know really had any issues in in terms of like proving my worth to others I definitely think that Top Chef helped for sure and kind of put me out there in the world and I'm very appreciative of that did you see perception change for you it's always so the perception of who you are has evolved and changed yes for the better well what's next what is next well I think once once this is over I'm gonna work on opening I'm gonna work on opening something else so yeah just working on different projects and you know kind of keeping myself busy in the meantime right now actually thank you for the sauces no problem let's talk about those pretty quickly so you create a line of small batch sauces yes so I created so I actually this started out as a project and something that would send out to different colleagues and friends on the over over the holidays and so I just created so we just started with just XO sauce and XO sauce is a seafood condiment that's widely know and hung a widely known at Hong Kong it's it's made with typically dried scallops dried shrimp Jinhua ham some rice wine different seasonings and yeah I mean I think that you know there's a there's a bunch of different derivatives out there now and you know I kind of started this as a as a simple project in 2014 to on 2013 actually and I in over this last two years I kind of started going full force with it very small batch I probably make about six cases of each and that's oh that's six yeses is like extremely extremely small batch six cases like twelve bottles in or twelve jars in a case and so it's super small batch very very focused you know and so yeah I think it's just something that I kind of wanted the the world to to see and enjoy and kind of get to know because that's something that I grew up eating and so I I love it so I know that you know a lot of people are very excited about trying different new or different things and so putting that out there in the world and what can people give this for now is just via Instagram working on a website and it is sold downtown in Chinatown at a my friend's bookstore called now serving and so they they sell that there as well they sell all the sauces so I have a XO sauce which is made with dried seafood and then I have a vegan version which is actually made with some a lot of great mushrooms I'm giving that as a read giving to my mom because my fantastic yeah so that's so the vegan XO is completely vegan and I have a chili oil as well that is also vegan I'm sorry no my ramen noodles the last two weeks you can't go wrong with a great chili I know it's I'm like a I'm a super condiment mmm like crazy person like I go crazy for condiments everything I have a bunch of different hot sauces in my fridge so yeah hi you could say that I collect and a lot of friends like when they go on vacation they'll always bring me back like a jar of like different type of chili oil or no I know whatever now what we able to travel again now I know what to bring you back yeah I know I miss traveling so much when I was in Bali last year that I was so overwhelmed haami spices and condiments there I bought every book that had about Baldy Polynesian food Indonesian food and it's still sitting there because it's so intimidating for me just because the recipes like oh oh yeah a lot of different spices oh my goodness the chef there recommended that these are the only ones you need I'm okay and I didn't look at it I got on a plane I'm a casual reading and today oh I'm gonna go and get all these spices and make it for Instagram content I'm like holy crap it's crazy amount of recipes it's not it's and I find it very daunting so I'll get there one day I'll get to play with all those ingredients one day it'll be fun once I break this fear once I get started I think if anything now's the time now it's the time to be you know getting into those types of reporting the the intimidating recipes rather absolutely well thank you so much for being online also sharing all your recipes online and and that's one thing that after you love so much during this time that has sports all of us to be a little bit more open and share because it's sometimes I think how do people hold on to the recipes and they don't want other people to see but now we really are celebrating foo in the best way and Luisa really is the number one thing that heals all of us especially for sure the best way to get everybody together thank you for being here with me today and I absolutely cannot wait to meet you in person and taste your food thank you thank you well thank you for having me on absolutely and we'll do it again and again and next time maybe we'll do something on your sauce looking for us right alright sigh thank you hi guys so if you're not hungry yet you haven't been paying attention cuz I am hungry I'm gonna go make ramen thank you Malin for being with me here today watching you on TV was inspiring listening to your stories even more inspiring and thank you for being Asian American breaking glass ceilings and being incredible and what you do and follow your passion because that we can learn a lot from until next week you guys thank you for being here with me again this week next week that guess would be announced on Sunday I will be here from Tuesday to Friday and again welcome you to join me on let's talk thank you everyone have a beautiful great weekend and stay safe out there I like

Channel: With Yu Tsai

Views: 24,819

Rating: 5 out of 5

Keywords: photography, fashion, design, clothing, makeup, hair stylist, talk show, talkshow, instagram, instagram live, facebook

Id: Ya5bShbDA98

Length: 47min 1sec (2821 seconds)

Published: Sat Jul 11 2020