Edward Lee

“This is where I disagree with food critics whose mission is to judge only what is on the plate. The story such critics tell is about THEM, THEIR preferences, THEIR expectations, not the chef's. What they write may be necessary and relevant to dining culture, but it disconnects the food from its origins, its narrative, its roots. The plate of food has never been the be-all and end-all for me. Quite the opposite for me, good food is just the beginning of a trail that leads back to a person whose story is usually worth telling.”
― Edward Lee, Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine

“I ask the ladies what we lose with each generation. They seem to agree: usually language goes first, then memories of relatives and grandparents, then traditions, then longing for home, then a sense of identity. What do we have left? A wedding ritual, a few old photos? For me, what is left is our connection to food.
Our food traditions are the last thing we hold on to. They are not just recipes; they are a connection to the nameless ancestors who gave us our DNA. That's why our traditional foods are so important. The stories, the memories, the movements that have been performed for generations - without them, we lose our direction.”
― Edward Lee, Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine