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Jul 14, 2016

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 Cuisine.”

Show Notes:

Listen to the interview here, or subscribe on iTunes/Stitcher – support the show by leaving a review/rating to help others find it!  Theme music by Goh Nakamura.

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