麻豆社

Over 2 special programmes from the Food Connections festival in Bristol, Sheila Dillon talks to Ken Hom about his extraordinary life through food. Part 1: 1 His upbringing and early career.

It's hard to believe that it was nearly 30 years ago when Ken Hom first appeared on 麻豆社 television with his series that arguably revolutionised British cooking.

Back in 1984, many people in the UK had hardly tasted Chinese food (let alone tried to cook it for themselves) when they tuned into 麻豆社 TV to watch the youthful presenter of Ken Hom's Chinese Cookery. Since then, Ken has continued to spread the word both here and abroad through television, books and teaching. It's said that seven million of his woks have been sold internationally.

Sheila and Ken recall the key moments and mentors in his life; since he began to learn to cook as an 11 year old working at his uncle's Chicago restaurant, to his position now where he is regarded as one of the world's most renowned chefs and ambassadors for Chinese cuisine.

In tomorrow's edition, Sheila and Ken talk further about his political beliefs, his 2012 landmark series Exploring China, about teaching and about his hopes for the future.

Producer: Sarah Langan.