My good friend Martin, recently shared an article with me about Wale via text. He highlighted a section in it that caught my attention, but more importantly caught my Dad's attention. The Ringer, which is a sports and pop culture site published an article about Wale and in it the talented artist shares a lot about himself, memories of his childhood, how he got started in music, his struggles with becoming successful, and how the Chinese food my Dad made for him complemented the strongest weed he's ever had.
As I'm trying to translate this interview from English to Chinese for my Dad, I can't help but think about the similarities food and music has for those who create them. A full album from an artist is like a full tasting menu from a chef. As we dive into an album or tasting menu for the first time, we long for something to wow us, something to hook us, something that makes a long lasting impression. When you come across an incredible meal or a hot album, you don't want it to stop. And when it's over, you want to just hit repeat over and over. As I'm playing Wale's new album Folarin II to my Dad, I talk about how Wale's had past successful albums, where there are tracks on it, that even to this day are on my daily playlist, some tracks of which are over 12 years old. That's how good some of his tracks are and albums are. My Dad being a complete newbie to rap music, understood this concept. He drew the same parallels as I did. Because just like how Wale is a rapper, my Dad and I are chefs, we are all just artists looking to make a lasting impression on people. Wale wants YOU to listen to his music, vibe with it, feel it. My Dad and I want to accomplish the same. We want You to eat our food, vibe with it, feel it, and LOVE it so much you can't stop talking about it, even if it's been over 12 years. And if you can share it in an article to all your fans, then that's the ultimate compliment for us. THANK YOU WALE! You've got our attention. But just so you know, I've been listening to you for over a decade now and I'm still listening and will continue to do so and so will Chef Peter Fang now.
Check out the article by going to the link below