Renegades, Issue 14: Ronnie Woo (Chef & Author)

Cooking up a delicious journey in the kitchen and on your bookshelf

Ronnie Woo

Chef & Author

Welcome to Renegades, a series spotlighting Asian Pacific leaders and creatives who are carving their own paths and defying stereotypes along the way.

This week, we're featuring Ronnie Woo, chef and author of the cookbook, “Did You Eat Yet? Craveable Recipes from an All-American Asian Chef.” Ronnie tells us how he pivoted from modeling to being a chef, the importance of mental health, and his vision for recipes that offer both taste and experience. If you don’t already have his bestselling cookbook, pick up a copy here.

What did you want to be when you were growing up, and how does that compare to what you do today?

I wanted to be so many different things when I was a kid – but my first major aspiration was at 15 years old when I decided I wanted to be a model. I started modeling with a local agency before moving up to LA after my freshman year of college at the University of Washington, and I ended up signing with Wilhelmina Models. I booked some pretty cool work and got to do a lot of things I could have only imagined as a child. Since then, my career has pivoted a few times before landing on my intense love for food and becoming a chef and cookbook author. The funny thing is that although my eclectic and colorful background may all seem like vastly different experiences, each chapter has been a progression of my bigger picture dream to do amazing things and just experience my life to the fullest.

You moved to LA for modeling, studied psychology at UCLA, and earned two graduate degrees before becoming a chef. How did your career trajectory come about? 

I’ve always believed that someone should pursue their dreams no matter what anyone else says because personally, I don’t want to end up in a place where I regret anything. Therefore, each and every thing that I did was what I wanted to do at that moment. I think there were times that I thought [a] particular path was my calling until the end of time and then discovered it wasn’t, so I would move on to the next thing. The thing is, no matter what I chose to do, I put my all into it and gave it my best shot. Sometimes I would achieve my goals, and other times I discovered it wasn’t for me. Not everyone has their lives completely mapped out from day one, and as long as you keep moving and trying different things, you will learn about yourself throughout the process and end up exactly where you should be. In this case, I get to make and eat delicious food every day and get paid for it. So needless to say, I don’t regret a single thing that has brought me to this place!

With your background in psychology and therapy, what has been the most useful in navigating your identity as a gay, Asian chef?

For starters, I see my therapist once a week. Therapy is instrumental to being healthy, but it also takes a lot of work, self-awareness, and curiosity. It’s not a solution, but a safe place to work on coping mechanisms and learn about yourself. As far as navigating my intersecting identities, it’s always been and will always be a process. Some days I feel confident and indestructible about who I am, then other days I have a difficult time with it and struggle to find a sense of belonging. We need to allow ourselves to feel our feels and face them head on. To say that one day I’ll only have good days is a false promise, so, for me, accepting that this is an everyday process really helps to take away that feeling of needing to hold your breath. 

You’ve made appearances on prestigious platforms such as Rachel Ray, Good Morning America, Beat Bobby Flay, Is It Cake on Netflix, and cooked for renowned talent like Mindy Kaling. How do you define success professionally and personally? 

Much like our mental health, our careers are an everyday work-in-progress. I used to think that once I had my own TV show, or made an appearance on a certain program, or cooked for a certain person, or published a huge cookbook, that I would finally say that I feel successful. But the thing is there will always be the next mountain to climb and it’s really important to try your best to celebrate and savor every accomplishment, no matter big or small. Otherwise, we will never feel enough and that is a recipe for unhappiness. This is much easier said than done but it’s definitely something to keep in mind. Everyone has a different definition of what success is and it’s about challenging how you think others define success versus how you actually define success for yourself. Success comes in many forms - personal, professional, mental, spiritual, etc. - it’s paramount to remember that we are a sum of many parts. I’ll even go as far as to say that success can be found in failures as well and in how you pick yourself back up to push another day. 

Congratulations on your first cookbook, Did You Eat Yet?! What was your vision for this cookbook, and what sets it apart from others in the market?

Thank you so much!! I’m so proud of this cookbook! It actually came out exactly how I envisioned it. My editor, Sarah, who was such a dream to work with, even mentioned that my vision for Did You Eat Yet? was so crystal clear that it ended up being one of her smoothest projects. First, I wanted the cookbook to be chock full of useable recipes that were not only scrumptious but fun to make and eat. Second, whether it was because of the funny, relatable stories or the beautiful, vibrant photography, I wanted the reader to be able to read it front to back and still enjoy it even if they end up never making a single recipe. Ultimately, my goal was to deliver a colorful, experiential, and entertaining cookbook that others will be able to connect with in one way or another and I really think I did that.

While you prioritize the taste of a dish over its authenticity, do you believe that the storytelling or origin of a recipe holds importance in its presentation or creation?

Taste and flavor are always my number one priority for sure! I think, when it pertains to food, the idea of authenticity is misguided because no single person or society owns any one type of cuisine. I guarantee that every time a recipe was passed down to another generation, it was changed in one way or another and something that’s authentic to one person might not be authentic to another, even if they come from similar backgrounds. Furthermore, the word “authenticity” is often confused with “traditional” - my recipes, although not traditional, are still authentic to me and my experience. While I do believe that it’s incredibly important to honor the individuals and cultures that inspired us and were integral to the food that we create today, I also believe that society is constantly evolving and it’s just as important to have the ability to create new traditions and dishes that represent and validate our current experiences. At the end of the day, my main objective is to create dishes and recipes that bring pleasure and satisfaction to anyone who tries them.

The pressure is on in the kitchen, literally. How do you stay calm?

Funny enough, I’m actually pretty calm under pressure, and if you ask any of my staff, they will tell you that I’m surprisingly nice even when under intense stress. However, when push comes to shove, I just keep my head down, focus, and power through until I get the job done. Stressing out only wastes precious time!

What are some lesser known resources that you would recommend to anyone who wants to break into the food industry?

The beautiful thing about the food industry is that there are so many different ways to break in, whether that’s becoming a cook, offering a food product, recipe development, or even food styling. Something that has really helped me in the past is connecting with people who are in or adjacent to your desired industry. Ask a lot of questions and be curious because most people are more than willing to share their story. As for the haters, don’t let them discourage you; as long as you believe in what you have to offer, there’s no reason you can’t do it. 

What exciting projects or initiatives are you currently working on that inspire you the most?

In addition to working with a couple animal rescue organizations, I’m developing a new TV show. With that being said, I’m also really trying to stay present during the Did You Eat Yet? era. This cookbook took so many years to make and is the culmination of my career and life up until this point, so I really want to celebrate and relish this moment. It’s been incredibly fun and fulfilling to see all the amazing feedback about the cookbook!!

Lightning Round

Daily habit
Working out. I actually come up with some of my best ideas and writing at the gym!

Pick one cuisine to eat for the rest of your life
Japanese. Unagi and curry udon are two of my favorite things.

Ingredient you hate 
Plant-based meat. I just don’t like the way it tastes or smells.

Culinary tip
I like to collect chicken bones (plus the skin) and veggie scraps in a freezer bag and store in the freezer. After a few chickens, I’ll throw everything into a huge pot of water and make a super luscious and flavorful chicken stock.

Chef Icon 
Rachael Ray. She has been so generous to me and even wrote a blurb for my cookbook!

Posing Hack
For a more natural and relaxed smile, put your tongue on the roof of your mouth just behind your teeth. Give it a try!