Sous Chef Mei Fen’s secret to long lasting passion for cooking: 因「味」熱愛，「廚」心不改

1. What sparked your passion for cooking, and can you share your journey to becoming a chef?

My culinary journey began in Fujian, China, where I was inspired by my grandmother's exceptional cooking. From a young age, I was fascinated by her ability to create delicious dishes and pastries. Watching her, I would remember and try to replicate her recipes, which sparked my passion for cooking. This early exposure to the culinary arts set the foundation for my future career.

2. What led you to becoming a chef at Din Tai Fung? What is your role and how long have you worked here?

Upon moving to the UK, I worked various jobs in Asian restaurants while studying English in the UK. My big break came when I joined Din Tai Fung as a commis chef. The opportunity to learn how to make xiao long bao was something I couldn't pass up. 

I joined Din Tai Fung family since the early days of the Covent Garden branch and have contributed to opening of Selfridges location. Climbing up the ranks, I was able to progress due to my dedication and eagerness to learn. Today, I am a Sous Chef at Selfridges front kitchen, responsible for training new employees and overseeing dim sum operations. 

3. What has been your highlight since working here?

One of the most rewarding aspects of my time at Din Tai Fung has been the opportunity to learn from highly skilled chefs from Taiwan and Singapore. They taught me how to select the best ingredients and make beautiful xiao long bao. Their patience and mentorship have been invaluable. Additionally, the camaraderie and sense of humour among the team have made my journey truly enjoyable. It’s been a privilege to work alongside such talented individuals and see our guests' satisfaction.

4. Many are curious about a typical day in the kitchen. Can you give an insider’s look at your daily responsibilities in your department at Din Tai Fung?

In front kitchen, our day begins early with the morning team preparing ingredients and dough. Throughout the day, we conduct tastings to ensure the fillings are fresh and meet our standards. In the afternoon, we are focusing on xiao long bao and other dumplings order which are all freshly made to ensure the highest quality. Towards the end of the day, tasks are split between cleaning and production, ensuring everything runs smoothly and efficiently. It’s a well-coordinated effort that keeps our kitchen operating at its best.

5. Given Din Tai Fung's heritage and high standards of culinary excellence, what is the secret ingredient to maintaining this global reputation and meeting the expectations of our guests?

Maintaining Din Tai Fung’s global reputation for culinary excellence is all about strict adherence to high standards, consistency and a passion for craftsmanship. We have meticulous standards for everything, from the thickness of the dough to the weight of the filling. We follow Standard Operating Procedures (SOPs) to make sure every item meets the same high quality, no matter where it’s made. This attention to detail, coupled with a dedication to preserving our culinary heritage, is our secret ingredient.

6. For aspiring chefs looking to build a career at Din Tai Fung, what advice would you offer to help them succeed and grow?

My advice to aspiring chefs is to have a strong desire to learn and be persistent. You may face failures initially, but with persistence, you will succeed. It’s important to maintain a positive mindset and adapt to challenges. Staying passionate and committed to your craft is key. At Din Tai Fung, everyone comes from all walks of life, and we offer a nurturing environment where you can grow both personally and professionally. Embrace every opportunity to refine your skills, and never lose sight of your original passion for cooking 因「味」熱愛，「廚」心不改.