What inspired you to start cooking?

Growing up, cooking was a necessity. Both my parents worked long hours and I wanted to help alleviate their work load once they got home. I started teaching myself how to cook by trailing my mom as she prepared dinner. It made me happy to help out my family, and also to have the opportunity to create.

Was there any specific dish that made you want to become a chef?

My interest in cooking began when I was about 5 years old. It started with learning simple home-style Chinese dishes from my mom. I had learned how to make dishes like steamed whole fish with scallion and ginger, ginseng chicken broth, and soy sauce chicken. I knew then that I loved cooking and wanted to be a chef.

What was your favorite thing to eat as a child?

I loved making and eating dumplings. Dumplings require a lot of energy when feeding a large group—I have memories of family and friends gathered around a large round table hand wrapping dumplings during the holidays. I enjoyed the teamwork and sense of camaraderie behind it. It was always rewarding to finally sit down after a long day of dumpling making to enjoy our efforts.

How has food changed your life for the better?

Food is my love language. It has given me an outlet to express myself and connect with people. It’s also allowed me to travel the world and experience new cultures through the lens of food.

How has your cooking affected your community and the people around you?

I use food as a way to express my background, my emotions, and my experiences. When someone tastes my food, I hope to pass on a little part of me -- where I’ve been, who I am, and what I believe in.

What misconceptions do you think people have about cooking?

I think a common misconception that people have is that if there’s a woman in a kitchen, she must be the pastry chef – I’ve been mistaken for a pastry chef at a restaurant when I was actually the in-house butcher. I know many female chefs that are bad-ass butchers, hunters, and meat cooks, and many men that can change your life with their desserts. Savory and sweet cooking require very different skill sets, and any gender can excel in either role.

What's your guilty pleasure?

My guilty pleasure is grilled sourdough bread rubbed with garlic then slathered with a whole avocado, sea salt, and some good olive oil.

Chef Melissa King has trained under several Michelin-star and James Beard-recognized chefs, and was a finalist on Top Chef. You can follow her @ChefMelissaKing or check out chefmelissaking.com