The top female chef in my mind is my mom! I'm sure many of you think the same way I do. Our first meal is our mother's breastmilk, and no matter how many delicacies we've eaten since we were young, it's our mother's food that we miss the most!

I'm from the post-70s. In our time, we had to live in junior high school, about 7 kilometers away from home, and in the 80's, some people had bicycles. We would walk home with each other or ride our bikes home. In winter, the roads were blocked by snow. Then we seldom went home, but spent time at school. We went home because the food at the school was so bad that we wanted to go home to eat our mom's cooking, I remember one winter. I remember one winter when I was on vacation on Saturday. I couldn't go home on a snowy day, so I went to another student's dormitory. Then a girl found me in a hurry, said quickly with me back to the dormitory, your mother came! I was flabbergasted. It was so cold and the road was so slippery. Why is my mom here? At that time, I was so young that I didn't understand the love of a mother for her child. Mom was wearing a big jacket, a scarf, a mask, and cotton gloves. I went over to her and said, "Mom, it's so cold, why are you here? I can take care of myself. Mom told me, the weather is cold and slippery, you can not return home, mom ate afraid you can not eat good food. I brought you a box of fried vegetables. Favorite fried cabbage with pig lungs. I heard this and foolishly told my mom not to send it next time. Hurry up and go back. It was already past two in the afternoon. It would take at least an hour and a half for mom to walk back. It gets dark very early in the winter in the north. Now that I think about it, why didn't I leave my mom for the night and go back the next day?

My classmates and I sent mom to the door. Because of the cold, my classmates went back, and I accompanied my mom to walk a little longer. Mom took out two hard-boiled eggs from her arms and gave them to me. Said eat it while it's still hot. There are too many of your classmates and there are only two eggs, so mom sneaks them to you. That scrambled vegetables everyone share a little bit each. Write here. I'm in tears. We never properly thought about my parents' love for me when we were young. People to middle age, when you want to filial piety mom, she left you.

So I agree with everyone. Take this Top Female Chef title and give it to your own mother.

My mom cooks for the family every day and can be rated as a super chef! For decades, she has cooked so many dishes and so many varieties of dishes that it's impossible to count, and should be no different than a top chef!

has always thought of herself as a designer, treating her dishes like a living work of art. I believe it will give a lot of girls with chef dreams confidence! (Multi-picture warning! Her dishes are just too beautiful...)

Her restaurant, Tate Dining Room & Bar, 59 Elgin Street, Central, Hong Kong, was awarded one Michelin star within a few months of opening.

Vicky Lau, 35, is actually a halfway decent designer-turned-chef who graduated from New York University with a degree in Graphic Communication, and came to the US to study in high school until she graduated from university, where she stayed for seven years.

After graduation in the United States, an advertising agency in New York, has been promoted to the post of director of graphic design, because it has always been passionate about cooking, gradually give up the previous professional work, came to Bangkok's Le Cordon Bleu to study desserts and cooking the highest diploma. After graduation, he came to Hong Kong's famous Michelin restaurant Les Amis under the banner of the C?PAGE work under the chef Sebastien Lepinoy, to say a few words, the chef is Jo?l Robuchon's excellent disciple, can be said to be his right hand man, which we are not unfamiliar with it.

(In many of her dishes, I feel like I can find Robuchon's shadow)

Studying and living in Le Cordon Bleu and C?PAGE has provided Vicky with a solid and professional foundation in French cuisine.

Although it seems that she is halfway through her career and her career plan has developed a huge change, her study and life in the United States, compared to other chefs, has made her more open-minded, and more cross-border creativity is reflected in her dishes.

Vicky's dream Tate Dining Room & Bar was opened in July 2012, and caused quite a stir in Hong Kong as soon as it opened. It's really quite something to be accepted so quickly in Hong Kong, a food paradise, and to receive such a high honor.

In Hong Kong this inch of land, her restaurant a *** only ten tables, 26 seats, very neat and bright.

She calls all her dishes 'Edible Stories', and has always believed that 'cooking is the harmony of art, craft and science'. Her background as a designer gives her dishes a lot of inspiration, and her dishes are different in terms of plating, tableware, decoration, etc. Her dishes are all very meaningful and spatial, and the judge praised her: 'beautifully presented dishes, creative passion is evident in a

A female chef is much more delicate than a male chef,

At the same time, VIcky also appreciates the concept of the Japanese "ten days", and her dishes interpret the four seasons and the use of the "ten days" of the seasons. Her dishes reflect the changing of the seasons, and she uses many Japanese ingredients and elements in her creations.

tate's newest menu for 2015:

It's divided into two tasting menus: the six-course 'sensualist' and the nine-course 'gastronomy'. gastronomy'

Her dishes are a fusion of French and Asian cuisine, with a touch of Zen, a lot of Chinese elements, a combination of traditional, classic and modern, as well as a lot of local Hong Kong specialties.

My daughter thinks her mom is a top female chef, although she has not won any awards, only her daughter's compliments

Many people answered "mom's taste", but to be realistic, women to achieve the level of chef, Western food can be difficult to Chinese food.

Chinese food frying about a fire, the pot to turn up, especially Lu Cuisine has a dish, the dish to fly up in the air to turn over, and then use the pot to catch. Technical work plus physical work, the average woman is not able to play.

Western-style dishes, put together a flower, insert a grass, etc., women are delicate and relatively easy to get started. Korean food, Japanese food, there is no lack of female chefs, but also because their meal is like a simple meal, get some of the various vegetables wash it, pull a piece of seaweed wrapped in some rice, get a dozen bowls of soy sauce and other seasonings, cut some sashimi slices of meat, get some wasabi accompanied by gazpacho, stewed soup can become a chef. I don't think we're going to be able to do that without our five flavors of real fire.

It's hard for a Chinese woman to be a top chef, at least not one I've met.

The woman who can give her family a good meal is a top female chef, and the family sits down to eat together, and the children and loved ones face is full of happiness.

My grandmother

remembers two:

The inventor of Song Sister-in-law's Fish Soup - Song Sister-in-law

The maker of Laoganma's Hot Sauce - Laoganma!