Ming Tsai is a James Beard and Emmy Award Winning chef, author,
and TV Host/Producer. When I spoke at Wellesley in 2012 I tried to have dinner at his
restaurant Blue Ginger, where I’d been
hearing about his signature Garlic Black Pepper Lobster dish.
I’ve still never eaten his food, but we did hang out at
the C-100 Conference.
In this podcast, we talk about what food was like growing up,
how it feels being one of the few Asian faces on television,
racism, and his views on what he calls “Con-Fusion
Listen to the interview here, or subscribe on iTunes/Stitcher – support the show
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music by Goh
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