HARRY Quay reckons it's time to hang up his wok and chef's hat vowing that this, his 38th consecutive year of teaching Chinese cooking, will be his last.
At 83, he has seen the grandchildren of cooking students attend his classes.
"The mind is willing but the old body is dragging behind," Mr Quay said.
Born in China, he arrived here when he was three years old and his accent is distinctly Australian, something of which he appears proud.
For most of his life it is Australians who have mispronounced his surname, saying it as "key" instead of "kway".
What Mr Quay has no uncertainty about is the type of Chinese cuisine most Australians seem to prefer.
"About 80 per cent prefer Cantonese, things like Peking duck and mud crab rather than Schezwan, which is hot and spicy," Mr Quay said.
"It's hard to say what dishes are the most popular, such as satay beef and chicken with cashews.
"For me, it's all a labour of love."
Mr Quay said he honed his cooking skills in Sydney's Chinatown after initially working as a waiter.
These days he usually teaches his cooking students three dishes for which they receive recipe sheets, and then they get to eat the meal they have learnt to prepare.
The courses take about eight weeks.
The classes which begin at 7pm from January 28 are held at the Uniting Church hall, 43 Kings Road, Brighton-Le-Sands. Cost: $25 a week.
Details: 956 76353, 0415 469 330 or harryschinesecooking.com.au
Tell us your fondest memories of cooking with Harry.
