I don't think it ever occurred to me that enrolling as the first and only Western student in a Chinese chef's school was a difficult or a strange thing to do. It was an impulsive decision, like going to China in the first place. I wanted to learn more about Sichuanese food, and I didn't even consider as an obstacle the fact that I would have to study in Sichuanese dialect, in a big rowdy class of boys who weren't necessarily going to accept me.

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