Podcasts about blue ginger

Ming Hao Tsai is an American restaurateur, television personality, celebrity chef, and a former professional squash player. Tsai's restaurants have focused on east–west fusion cuisine and have included major stakes in Blue Ginger in Wellesley, Massachusetts (a Zagat- and James Beard-recognized establishment) from 1998 to 2017, and Blue Dragon in the Fort Point Channel area of Boston (a Zagat-recognized tapas-style gastropub named in Esquire Magazine "Best New Restaurants 2013").Tsai hosts Simply Ming, a cooking show featured on American Public Television, in its seventeenth season. Past shows Tsai hosted include Ming's Quest, a cooking show featured on the Fine Living Network, and "East Meets West". Tsai appeared in the Food Network cooking competition The Next Iron Chef (2010).In 2017, Ming received the world-shaking news that his wife Polly had been diagnosed with Stage 4 lung cancer. While they explored medical treatment options at Dana-Farber Cancer Institute, Polly also made the life-changing decision to transition to a strict vegan diet with the hope of lowering inflammation by using food as medicine.Using his chef background, Ming knew that he could create delicious vegan options for his wife. However, when he went to the grocery store in search of quick meal options or savory meal replacements, he was disappointed by the variety and quality of the options on the market.It was in that moment he recognized a new mission. As he developed meal options to help his wife heal, he would also help people in search of a plant-based diet find alternatives that not only nurtured the body but delighted the taste buds. His first product would be a delicious veggie patty that could be prepared quickly and eaten on the go with an ingredient list full of foods he recognized. And with that, MingsBings was born.#ChefMing #TopChef #SimplyMing #TheNextIronChef #MingsBings #IronChef____________________________________________________ Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business." Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses. The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of: Food & Beverage Magazine's Guide to Restaurant Success https://www.amazon.com/dp/1119668964/... ____________________________________________________ *CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag... *Follow Us on Facebook : https://www.facebook.com/FoodAndBever... *Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/ *Follow Us on TWITTER: https://twitter.com/fb101com www.fbmagazine.com@michaelpolitz@jenniferenglish#foodandbeverage#foodandbeveragemagazine#JamesBeardAward#foodie#restaurant#foodieinternational#foodiefest#foodandbeveragetrade

“Food can help with world peace. Food can bring two groups of people together who cannot see eye to eye on anything. If you just get them to the dinner table—the armor comes off.” Celebrity Chef Ming Tsai joins the podcast, talking charity, giving back, the meaning of food and community, the power of music, and the role of food across cultures. What has this beloved chef been doing for the past two years? What has he learned throughout the COVID-19 pandemic about food and the role he can play? From food trucks to gourmet restaurants, food gives us a special sense of community and belonging. Chef Tsai and Daniel, in this wide-reaching discussion, touch on some of the most important aspects of this most essential aspect of happy and healthy living, for both mind and body. If you like what we do, please support the show. By making a one-time or recurring donation, you will contribute to us being able to present the highest quality substantive, long-form interviews with the world's most compelling people. Ming's passion for food was forged in his early years working in his family's restaurant, and although he earned a degree in mechanical engineering from Yale, he never strayed far from the kitchen. After spending a summer studying at Le Cordon Bleu cooking school in Paris, he went on to train under such greats as renowned pastry chef Pierre Hermé and sushi master Kobayashi, and receive a master's degree in hotel administration and hospitality marketing from Cornell. Bringing his dream to reality in 1998, Ming and his wife Polly opened the doors to the highly acclaimed Blue Ginger, a bistro-style restaurant dedicated to East-West cuisine in the Boston suburb of Wellesley, Massachusetts. Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy-winning host of East Meets West, Cooking with Ming Tsai and Ming's Quest. In addition to television, Ming is also the author of three cookbooks, including Blue Ginger: East Meets West Cooking with Ming Tsai (now in its 8th edition and selected by Food and Wine magazine as one of 1999's 25 best cookbooks), Simply Ming, and Ming's Master Recipes. Thanks to a partnership with Target stores, home cooks have the chance to experiment and create their own versions of Ming's East-West fare, with Ming's Blue Ginger line of quality cookware and delicious Asian-inspired ingredients and snack foods. Ming was also honored by Esquire Magazine as "Chef of the Year 1998," and The James Beard Foundation crowned him as the "2002 Best Chef in the Northeast."

This week we choose a cuisine we know all too well and one we’re pretty sure classifies as a crowd favourite...THAI! That perfect night in, hungover feeds and BYO bonanza Thai cuisine transcends so many great eating experiences, and this week we are bringing you just that. Coming to you once again from our homes we review the best of our local Thai joints Spoonful, Chin Chin, and Blue Ginger in the hope we leave you wanting more.

The Blue Ginger was born out of the Teo family's shared passion for Peranakan fare and the convivial dining culture it represents. Teo Shi Kai, Director, The Blue Ginger shares with us on how Peranakan food is unique, how is it like working in his family business and how COVID-19 has impacted his business. 

Haley Fortier & Kristie Weiss bring over a 20 years of restaurant experience combined. Haley came up through the Laundry Group and the Barbra Lynch Gruppo. Kristie by way of the Yard House, Blue Ginger, Alta Strada, and No. 9. Park. In 2016 the two came together by fait, a broken ankle, and coffee. Haley was in search of the perfect partner and Kristie was looking for a change. The two joined forces to open their first restaurant, haley.henry, located in Boston, MA, to much acclaim. Their most recent project, Nathálie Bar, is salso located in Boston, MA.  Show notes… Favorite success quote or mantra: "Work smarter, not harder."  In this episode with Haley Fortier & Kristie Weiss, we discuss:  How the corporate scene values of focusing on the bottom line, didn't jive well with Fortier.  How to handle stressful situations.  How tempers no longer flying in the professional restaurant environment.  Stripping the pretension from the dining experience.   Going above and beyond to care for your staff. Up front, it might be more expensive and inconvenient, but it always pays off in the long run. Creating extreme standards food "allergy best practices". Also, how going to extreme standards to make sure your guests are safe, translate to your guest how much you care.  Doing your research before taking a job at a restaurant. Does the tone of that restaurant match your tone? Will the owner be a hands on owner? What matters to you? Ask questions during the interview.  Things Fortier and Weiss did right before opening their restaurant: planning details ahead of time, cultivating relationships, and starting small.    Why you shouldn't start the build out of your restaurant until you are fully invested.  Being patient and having high standards on who you higher, especially in leadership roles.  The impact you can make when you stay small.  Why it is so important to let your staff be themselves.  Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Haley: Humor.  Kristie: Reliability.  What is your biggest weakness? Haley: Being a Libra, she likes balance, but sometimes she needs to be better about taking charge and setting the tone.    Kristie: Anxiety.  What's one question you ask or thing you look for during an interview? Ask if they have a weakness. If they can't admit that they have a weakness then  What's a current challenge? How are you dealing with it? Staffing.  to overcome this challenge they're doing their best to make sure the people on their team stay by making them feel like family.  Share one code of conduct or behavior you teach your team. Be yourself; everyone else is already taken.  What is one uncommon standard of service you teach your staff? Zero Skype.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The Doldrums The Happiness Project What's the one thing you feel restaurateurs don't know well enough or do often enough? What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Google Docs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? You're never going to know as much about wine (or the restaurant industry) that you think your know, so never stop learning.  Be kind to everyone.  Listen to your staff and have their back; the guest is not always right.  Contact info: www.haleyhenry.com @HaleyHenryBar www.nathaliebar.com @nathaliewinebar Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Haley Fortier & Kristie Weiss for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode of Add Passion and Stir, Boston chef Ming Tsai (Blue Ginger, Blue Dragon) and Boston Medical Center pediatrician Debbie Frank talk with Share Our Strength founder Billy Shore about the vulnerability of children to food insecurity. Chef Ming and Dr. Frank bring different perspectives to the concept of food as medicine, particularly for children and families with few resources. Listen to their timely conversation about the profound health and economic consequences of poor nutrition and the responsibility we all share to protect children in our communities. Listen and Learn • The invisible effects of malnutrition - developmental, behavioral and medical impacts on kids • The serious and even fatal consequences of policy decisions that cut social programs like Medicaid and SNAP (food stamps), and threaten the stability of immigrants • What chefs and individuals can do to help families who are food insecure Resources and Mentions • No Kid Hungry nokidhungry.org Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day. • The Grow Clinic for Children bmc.org/programs/grow-clinic is an outpatient subspecialty clinic at Boston Medical Center that provides comprehensive specialty medical, nutritional, developmental and social services and dietary assistance to children from the Greater Boston area. • Family Reach family reach.org A lifeline for families fighting cancer. Family Reach is a 501(c)(3) organization that provides assistance to families with a child or parent afflicted with cancer. • Lovin’ Spoonfuls lovinspoonfulsinc.org Lovin’ Spoonfuls is a 501c3, non-profit organization that is legitim

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.” Theme music is by Podcast Guest Goh Nakamura. Keep in touch via Instagram, Twitter, and Facebook @mslynnchen. xo Lynn

Ming’s love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy. Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University,earning his degree in Mechanical Engineering. During this time, Ming spent his summers attending Le Cordon Bleucooking school and apprenticing at area restaurants in Paris. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi. Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing. Tune in to hear more from this fascinating chef as well as his path to opening Blue Ginger and Blue Dragon, authoring a plethora of cookbooks, and more!