about us

You found us! We are a family of four (Dad & Mom, me & my wife Kaitlin), and The Woks of Life is our way of sharing our recipes & travels with each other and the world.

What began in 2012 as a quest to document our family’s history through food has become a robust online community. Since then, our blog has been recognized as the online authority on Chinese cooking in English!

Whether you’re:

  • A food lover interested in going beyond Cream Cheese Wontons and Sesame Chicken…
  • A college student with a drawer full of wrinkled take-out menus and only rudimentary knowledge of how to boil an egg…
  • Or just someone looking to make weeknight dinners a little more interesting…

You’ve come to the right place!

THE BEGINNINGS OF MASTER CHEFS

Masterchefs.org was born in 2013, when half of our group (the parental half) relocated to Beijing. My wife was in college stateside, and I began moving between both China and the U.S. whilst figuring out the meaning of post-college life.

Between all the plane rides and intermittent Skype conversations, it became difficult to stay up-to-date on all our day-to-day comings and goings, let alone what we were each preparing for dinner.

We also realized that the kid-parent separation led to said kids eating a lot less of the Chinese food normally served up by said parents.

Because let’s face it…though this family could make restaurant-quality thin crust pizza like nobody’s business, they hadn’t exactly been studying up on dishes usually left to the older generation.

Our solution? This website and blog, where we could share recipes, kitchen exploits, and travels.

We’ve kept it going ever since, even now that we’re all back in the U.S. Our recipes represent our own culinary genealogy, from the simple to complex, the traditional to the reinvented.

Who am i

I’m Jeremy Li. I started Masterchefs Cookbook in 2013. Born and raised in Beijing, I moved to Austin, Texas in 2015. Now I’m a full-time New York based blogger, writer, recipe developer, and photographer.

I grew up in a traditional Chinese family, but my parents are very open-minded and forward thinking. Back when I was a kid, very few non-Chinese restaurants existed but my dad took me to enjoy western food every other week. By western food, it means French influenced Russian food, the only type of western food available in the early 90’ in Beijing. Dishes like Fish Au Gratin, Creamy Potato Salad, and Oxtail Soup were my childhood comfort food and I still miss them all the time.

At home, my mom makes cranberry pecan bread using a bread machine 3 times a week, serving it for dinner along with traditional Chinese dishes like cucumber salad and stir fried bok choy.