Fuchsia Dunlop - the full interview

 

Fuchsia Dunlop interview

At a relatively early age Fuchsia Dunlop became hooked on China.  She decided to learn Mandarin at evening classes and eventually won a scholarship to study in Chengdu, Sichuan.  It was there that she trained as a chef, the first westerner to attend the Sichuan Institute of Higher Cuisine. As a result she is now one of the foremost experts on Chinese cuisine and has built up a large and devoted following across the world.

At Barshu in the heart of London's Soho, a Sichuanese restaurant where Fuchsia acts as consultant, she talks to Mark Hilton, who also decided at a young age to study Chinese and Chinese culture and has lived in Xiamen in South-East China for 12 years. Discussion ranges from her life in Chengdu to the effect of the country's rapid changes on its cuisine and the, often false, assumptions the west makes about Chinese food.

 

More on Fuchsia...you can see her in conversation with Prue Leith here.

 

Prue Leith

Prue_Leith Fuchsia_Dunlop

"I'm not the best cook I know, I'm not the best manager and I'm not the best accountant. But I know a good one when I see one. I've been fantastic at delegation." So says Prue Leith during her conversation with Fuchsia Dunlop, herself a  highly respected cook, food-writer and authority on Chinese cuisine. In this absorbing conversation Prue tells Fuchsia how she left South Africa in the fifties to go to Paris and whilst there discovered that food meant more than just eating. She made another startling discovery; "You didn't have to be black to be a cook."