WellesleyWeston Magazine

SUMMER 2012

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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an interview with ming tsai developer, and spokesman for the Food Allergy and Anaphylaxis Network. His success reflects his prodigious energy as well as his ability to juggle responsibilities as diverse as masterminding menu specials at Blue Ginger to planning a luncheon at the U.S. State Department with guests of honor Chinese Vice President Xi Jinping and Secretary of State Hillary Clinton. One of the first television chefs to blend Asian and Western ingredients and techniques on the Food Network's East Meets West with Ming Tsai, Tsai successfully battled the perception that fusion cooking meant "confusion." He proudly holds his own in a field where the competition has increased expo- nentially, yet he still seeks new challenges. Tsai's eclectic background has served him well. The son of Chinese restaurateurs in Dayton, Ohio, Tsai graduated from Yale with a degree in mechanical engineering and worked at kitchens in Japan and Paris. He earned a master's degree in hotel adminis- 44 tration and hospitality marketing from Cornell, then worked at restaurants around the United States before landing his show on the Food Network. The first season of East Meets West with Ming Tsaiwon an Emmy Award just as Emeril Lagasse's "bam!" was becoming a house- hold word. Tsai moved to public television (PBS) to cre- ate Simply Ming, the first cooking show produced at WGBH since Julia Child's groundbreaking The French Chef. Launched in 2002, Simply Ming has since been nominated for several awards. Now in his 13th year at Blue Ginger, Tsai took a few minutes with WellesleyWeston Magazine to reflect on his time in Wellesley as well as his upcoming projects. Wearing a blue striped shirt and sipping tea with ginger syrup on the side, he conveys the same focus, intensity, and sense of humor that viewers see on camera. Whether he is demonstrating a recipe, talking about the early days of the Food Network, or figuring out how many shu mai fit into a roasting pan, he is a natural WellesleyWeston Magazine | summer 2012 PHO TOS COURTESY OF WGBH / A NTHONY TI EULI

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