Today, I’m talking to Chef Simone Tong of the restaurant Zoe Tong in Austin. Her cross-cultural upbringing exposed her to many flavors throughout Asia, informing a blending of influences that resulted in a style uniquely her own.You’ll hear about her early food influences, from street foods in China to her days working in her mother’s restaurant. She shares the reality of working in the kitchen and what it’s really like to make your dream of owning a restaurant a reality. You’ll h ear about many of the signature dishes that exemplify her style, and get some sage advice for aspiring restauranteurs. What you'll learn from Chef Simone Tong Street food memories from the Sichuan Province 3:10Stealing from people’s plates in the Canton Province. 4:28Why Chef Simone Tong doesn’t totally carry over the Chinese style of eating in America 5:45The connection between food and memory 7:33A cornucopia of Asian flavors as influences 8:27Why some foods have to grow on you 9:32Chef SimoneTong's collection of majors before she found her culinary calling 10:26A French chef walks into a Chinese restaurant... 11:14Why she really went to New York 13:33The mentor who helped Chef Simone Tong learn the art of cooking and life 14:29Where dreams and reality collide 15:56What she loves about the service industry 17:15The pitfalls of being a chef 17:56Unique challenges when you own your dream business 19:09A big achievement that didn’t feel like one at the time 20:01Why it’s better not to know how challenging something will be 21:56Her advice to aspiring chefs 22:36Three professions we would like to have in subsequent lives 23:50How she explains her culinary style 25:42Coming up with a dish Tong-style 27:40How she personalizes her chili crisp oil 28:06The misconception about Chinese restaurants in America 30:30Differences between Little Tong and Zoe Tong 31:48What Zoe Tong represents in her evolution 32:50The sources of Chef Simone Tong's inspiration 34:12Her hopes for signature dishes 35:10Simone Tong's contribution to the Texas BBQ scene at Zoe Tong 36:30What inspired her smoked Japanese scallop dish 39:09The requirements of creativity 40:33Five places to eat in Austin 42:11Her guilty pleasure food 42:46One old cookbook that has inspired her 43:23Chef Simone Tong to Dropbox.docxAn important cooking lesson to remember 44:10Advice to ignore if you want to open a restaurant 45:14The chef she’d most like to collaborate with 45:48Her biggest kitchen pet peeve 46:46 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes from Austin Don't miss out on the chance to hear from these talented chefs from Austin and gain insight into the world of culinary techniques. Chef Panel Explores Culinary Creativity in AustinInterview with Chef Rick Lopez from La CondesaConversation with chef Tavel Bristol-JosephConversation with chef Fermin NūnezPanel Discussion with chefs Andre Natera, Rick Lopez, and Edgar Rico from AustinConversation with Pastry Chef Philip Speer from Comedor in AustinLeadership  with Chef Andre Natera – What Every Senior Executive Can Learn From Top ChefsConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2Interview with Chef Andre Natera – The Culinary YodaChef Fiore Tedesco – L'Oca D'OroChef Michael Fojtasek – Olamaie