Jereme leung biography examples

I sat for an interview with chef-restaurateur Jereme Leung, and the first thing he says is something of a disclaimer: "I didn't speak English before I was 18… and all my English was learnt in kitchens, so a lot of it is kitchen language that is not exactly proper." 

He's right in a way.

Not in the sense that Leung's English is lacking – it's great, and there's none of that "kitchen language" – but because it sounds like the English of someone who's had to work for it. His enunciation sounds learned, his cadence a little formal; but it's also symptomatic of the kind of drive and confidence one needs to conquer one of the toughest markets in the world: China.

If the name Jereme Leung isn't a familiar one, it's because he has been based out of China the past 17 years, making a name for himself as one of the few boundary-pushing chefs modernising Chinese cuis