Martin YanAnyone that has come to America past the age of eighteen will be able to understand when I say that you can never shake your accent.372Time
Martin YanSome people never contribute anything positive to society, they may even drain our resources, but most of us try to do something better, to give back.351Humanity
Martin YanI think being famous is more of a hindrance, a constraint, than just letting yourself be free.331Thought
Martin YanJust like if you were brought up on a farm, you would most likely carry on your father's business as a farmer; I was brought up in the kitchen and ended up becoming a chef.343Life
Martin YanA lot of people don't enjoy their job, they may even hate it, but I am lucky enough to be able to make a living through my passion.281HumanityLifeLove
Martin YanI have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.337Truth
Martin YanI remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.338Humor
Martin YanThe only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ru… ▶339Death
Martin YanWhen I retire or pass away, I will be able to look back and say that this has been an exciting life. That's all that matters.262LifeReflection
Martin YanI can represent my culture while helping not only the Chinese-American community, but also the community at large.273Time
Martin YanWhy is America such a great country. It is because we stand united.273Sadness
Martin YanI've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.241Reflection
Martin YanThe problem with a lot of Chinese is that they put up divisions between Taiwanese, Hong Kong natives, mainlanders. We are never united. I really hope that the Chinese can be more … ▶241Hope
Martin YanI also have a lot of preserved foods, things that will keep for a long time like dried fish, seaweed or lotus seed.3310Time
Martin YanIn general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.296Love
Martin YanI don't like to waste anything. Any food left over from the night before is always eaten the next day.296Love
Martin YanThe hoopla, the applause, the praises have never excited me.309Truth
Martin YanYou don't have to show people how successful you are.232Humanity
Martin YanFirst of all, I can't really claim to be a great chef.3010Death
Martin YanIf I could only have one type of food with me, I would bring soy sauce. The reason being that if I have soy sauce, I can flavor a lot of things.289Love
Martin YanSoy sauce is really a multi-purpose seasoning.212Philosophy
Martin YanBecause normally with Western cuisine, you'll serve vegetables separate from the meat, so kids will eat the meat and never touch the vegetables.269Truth
Martin YanI normally don't eat junk food.225Time
Martin YanAt thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant.239Life
Martin YanHappiness is within. It has nothing to do with how much applause you get or how many people praise you. Happiness comes when you believe that you have done something truly meaning… ▶206HumanityPhilosophy
Martin YanPeople who don't travel cannot have a global view, all they see is what's in front of them. Those people cannot accept new things because all they know is where they live.207Humanity
Martin YanI am just a normal professional with a great job and a great life.142Life
Martin YanI enjoy the quiet life.198Life
Martin YanSo when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out.168Love
Martin YanI think a lot of times it's not money that's the primary motivation factor; it's the passion for your job and the professional and personal satisfaction that you get out of doing … ▶137LoveThoughtTime
