and on L’Officiel USA, and she recently graduated from New York University with a master's in journalism. You can find her at Bleecker Street Pizza on any given weekend. The owner of The Wok Shop, a popular specialty store in San Francisco’s Chinatown that serves as a one-stop shop for everything from woks to cleavers and crockery, Chan has been going into her store almost every day since it opened in 1972.
I fell in love with San Francisco after a visit there in high school. I was absolutely fascinated by the Chinatown there because, being raised in Albuquerque, we weren’t exposed to any Asian culture. In 1957, against my mother’s wishes, I moved there for school. My family all stayed in Albuquerque; I’m the only one who left. I just felt that there was more to see, more to do, and more opportunity.
I put a few woks in my store, and that's how I got started. And before you know it, I started researching woks—remember, this wasn’t the age of Google—how to season them, and why a wok as opposed to a skillet. I couldn't impart how to cook with a wok if I didn't experience it. When another location opened up, I said, “I have to concentrate and have it really specialized.” And The Wok Shop—you know, like workshop—was born. I had a good feeling about it.
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