Podcast appearances and mentions of Ming Tsai

Jason Evans of SilverShark Media speaks to Isaac Bancaco, VP of Operations for Koholā Brewery.  In this podcast Isaac talks about his first culinary inspirations, his favorite dish to make with his grandmother, his career path in the culinary industry, what he learned from mentors like Ming Tsai and Roy Yamaguchi, evolving his career beyond the role of an executive chef, how the restaurant industry prepares people for any career, how he splits time within different parts of the business, how he approached the menu design, the value of working with successful business leaders, challenges the restaurant industry has been going through both nationally and locally, the importance of treating employees well, what to expect at Koholā on February 9th for the Super Bowl, and some of his favorite things he'd recommend for Saquan Barkley or any guest to Koholā to order off the food menu.   

In a landscape where standing out demands both innovation and accessibility, finding ways to connect with a broad audience is crucial. Today's guest has been on a career-long quest to revolutionize the culinary world by blending tradition with modernity, creating products that not only appeal to diverse audiences but also prioritize health and taste.Today we are lucky enough to sit down with Chef Ming Tsai, who is not only an Iron Chef, he's also a James Beard and Emmy Award winner, and a Chef-partner at BABA at the Yellowstone Club in Big Sky, Montana. He's also President of the National Advisory Board for Family Reach and the author of five cookbooks.Chef Ming was the host and the Executive Producer of the longest-running cooking series on PBS, Simply Ming, and just received acclaim for his new mini-series titled Simply Ming: Better for You. He founded MingsBings, a consumer packaged goods startup bringing chef quality, better-for-you, convenient food to the frozen food aisle.Beyond being the first East meets West option of its kind, MingsBings supports the mission of the Dana Farber Cancer Institute and Family Reach. To date, Chef Ming has helped raise $12 million for Family Reach. In 2022, Chef Ming became Iron Chef Ming Tsai as he joined the cast of five world-class chefs in the Netflix series, Iron Chef: Quest for an Iron Legend. Highlights:Chef Ming's first cooking experiences, and introduction to the culinary world (4:21)Chef Ming's favorite dishes from childhood (7:19)What Chef Ming learned from his family's restaurant (7:46)How Chef Ming adjusted from Chef to businessperson (8:44)Early mistakes and lessons from running a restaurant (10:54)Chef Ming explains his East meets West cuisine style and influence (11:45) Work in the TV and entertainment industry (14:35)Chef Ming discusses his time on Iron Chef (16:50) Chef Ming's approach to writing cookbooks (18:07)The inspiration behind MingsBings (19:17)Philanthropic work for Family Reach (21:54)Chef Ming tells stories about his famous friends in the culinary world (25:21)Links:Ming Tsai on LinkedInMingBings on LinkedInMingBings WebsiteICR LinkedInICR TwitterICR WebsiteFeedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, marion@lowerstreet.co.

In today's episode, I'm joined by renowned chef and television personality, Ming Tsai, who is best known for his innovative East-West fusion cuisine. We explore Ming's journey from an Ivy League education to becoming a culinary icon, embracing plant-based cooking without abandoning meat, and his commitment to 'do good' through his business. Ming shares how his unique approach to food reflects his belief that eating well can also mean doing good, with a portion of his profits supporting cancer research and family aid. Learn more about your ad choices. Visit megaphone.fm/adchoices

Need something to listen to while you're preparing your Thanksgiving feast?  Here's a replay of our conversation with legendary chef Ming Tsai from November 2022!  He is an Asian American legend, and a fantastic storyteller and interview.  Thanks to my sister Caryl for asking Chef Ming to come on with us.  He did not disappoint. Happy Thanksgiving Everyone!  (in the US and beyond!) Listen wherever you get your podcasts!  Please follow/subscribe so you don't miss an episode! #asianamericanchef #cookingtv #foodnetwork #asianpodcast #aapi #veryasian 

During the pandemic, there was an eruption of on-demand delivery sites and apps focused on consumer convenience. Today's guest has built a strategic service that provides flexible opportunities for both their customers and their employees.This week we sit down with Jeff Grass, Co-Founder and CEO of HUNGRY. It's the first ever platform that connects independent chefs to the catering and corporate food services markets while improving the lives of its chefs, clients, community, and team.HUNGRY now operates in 13 U.S. cities, and is growing at triple-digit rates. The company has raised 60 million in venture capital from its investors, including food industry heavyweights, Walter Robb, founder of Whole Foods, Ming Tsai founder of Simply Ming, Seth Goldman's Beyond Meat and Honest Tea, and Dan Simmons of Founding Farmers Restaurant Group. From the entertainment industry, Jay-Z, Usher, and Kevin Hart, are also investors, and HUNGRY's venture capital investors are Sands Capital Ventures, Motley Fool Ventures, Evolution VC Partners, and Marcy Venture Fund.Jeff was also a chairman and co-founder of LiveSafe, a fast growing venture-backed mobile safety and anonymous communications platform, which crowd-sources safety insights and actionable intelligence that safety and security professionals can leverage for better situational awareness, evidence gathering, and emergency response. LiveSafe was acquired in 2020. He's also Chairman and Co-Founder of BuySafe, a VC backed online trust company enabling businesses to rapidly increase customer trust and make online shopping safer for buyers, and more profitable for online merchants. Jeff earned his MBA from Wharton and has a BBA in finance and economics from James Madison University.Highlights: Jeff talks about his earliest ventures and idea behind HUNGRY (2:57) The market for HUNGRY, and how they are disrupting the industry (4:13) Jeff talks about the structure of HUNGRY, how it works, and the pain point is addresses (5:39) How HUNGRY helps chefs (8:07) How they are able to offer this service so cost effectively (9:25) How Jeff put together such an impressive investor team (10:43) Their carbon-neutral delivery program (12:17) How HUNGRY has navigated the pandemic and inflation (14:09) HUNGRY's locations, and their plans for future expansion (17:46) The team, and the company culture (18:59) The company's growth rate and milestones (20:15) Jeff's advice for other entrepreneurs (21:52) Links:Jeff Grass on LinkedInHUNGRY on linkedInHUNGRY websiteICR LinkedInICR TwitterICR WebsiteFeedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, marion@lowerstreet.co.

On this week's episode, host Caryn Antonini is joined by Chef Ming Tsai, award-winning chef, restaurateur, author of 5 cookbooks, longtime television personality and currently host of award-winning shows Simply Ming and Iron Chef. A culinary and cultural pioneer, Chef Ming shares the wonders of East-West Cuisine and is known for blending textures, temperatures, ingredients and techniques to produce bold flavors and healthy meals. He is also the creator of Ming's Bings, healthy plant-based pockets which are a version of the traditional Chinese street food. Chef Ming is also the chef/partner of Baba Restaurant at Yellowstone Club, where he brings Asian-inspired cuisine to the premier establishment in Big Sky, Montana. For more information:https://mingsbings.com/https://ming.com/@mingtsai@mingsbingsCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn show is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

Anyone can be a writer – even an accomplished chef! The first step is deciding what you'll write about. It could be something you're passionate about or particularly skilled in... Or could it simply be the book (or cookbook) you think is missing from the world! Dennis Chan grew up in Jacksonville, where his family has owned twelve restaurants in the past eight decades. His earliest memories of food include standing on a little stool next to his grandfather's restaurant stove while watching him cook. Somehow, Dennis always knew that he would end up in the restaurant business. He opened Blue Bamboo in his hometown in 2005, after graduating from the prestigious Culinary Institute of America and working with the Disney Company, and celebrity chef Ming Tsai. Chef Dennis is an adjunct professor at Florida State College at Jacksonville and teaches personal enrichment cooking classes at Blue Bamboo. Chan's first cookbook, Hip Asian Comfort Food, was published in 2009.  He also served as president of the Florida Restaurant and Lodging Association North East chapter. Dennis won the 2018 Neighborhood to Nation recipe contest by General Mills and was chosen as one of 16 chefs to participate in Hormel Foods' Culinary Enrichment and Innovation Program. Chef Chan lives in Jacksonville, Florida with his wife Elizabeth, and seven-year-old sons Bennett and Michael. He says, “After working around the country, I am so happy to have found my way back home.” A supporter of many local organizations, Dennis believes that there is a place in everyone's heart and schedule for worthwhile organizations.    Officially known as the Boss of Food in her family, interviewer Lauren Titus is a long-time Northeast Florida resident who brings over 30 years experience in our area's local food movement to the magazine, along with a passion and expertise in baking and front-yard farming. After a career in digital production and enterprise content management, Lauren is excited to be focused on her first loves: writing and talking about food and the vital role it plays in our community. Lauren lives with her husband in St. Augustine, and while her children have flown from the nest, they continue to support the local food scenes in Austin and Los Angeles. READ Check out Dennis's cookbook, Let's Eat, from the library! DENNIS RECOMMENDS Places in Jacksonville to hold events in: The Main Library's Ansbacher Map Room is a cool place to hang out. It is also just a few floors away from the Main Library's Conference Center, which has an auditorium and a very functional event room. We have gotten the chance to cater in some pretty cool venues over the last 18 years. Some were on top of tall buildings, like the clubhouse at the Peninsula, and some were on the ground surrounded by trees, like Chandler Oaks Barn. We've catered at shooting ranges, and at homes right on the beach. We also I also love the venues making a difference for organizations in our community such as the soundstage at WJCT and the Glass Factory. Book inspirations: Hello Cupcake for playful decorating techniques on cupcakes.  The author is the photographer from my mentor's book, Blue Ginger Cookbook. Looking through that book always brings a smile. I have authored two cookbooks currently, Hip Asian Comfort Food and Let's Eat. Local bookstores carry them, and there is a copy at the Main Library. Southern Goodness from Celestia Mobley is my favorite local cookbook.      Music inspirations: My favorite songs are cooking show theme songs.   Sources for great ingredients: Jax Oriental, La Salsa, and Caribbean-Latino Asian are all well-stocked Asian markets. Atlantic Beach Urban Farms, Be Well Greens, and Bacon Farms are all great places to get fresh produce. The North Florida School has a good program teaching special needs children how to grow and maintain produce, and how to work in kitchens. Nothing beats Azar Sausage Company for locally made sausage. Cline's Custom Meats is the best place locally to get a steak to cook at home. We also have a cool "u-pick" persimmon farm here called Willie's Sweet Persimmons. Local Personal Enrichment Cooking Schools: A Chefs Cooking Studio and Italian Cooking Lessons Jax are two places that I teach on occasion, in addition to cooking classes at Blue Bamboo. --- Never miss an event! Sign up for email newsletters at https://bit.ly/JaxLibraryUpdates  Jacksonville Public LibraryWebsite: https://jaxpubliclibrary.org/ Twitter: https://twitter.com/jaxlibrary Facebook: https://www.facebook.com/JaxLibrary/ Instagram: https://www.instagram.com/jaxlibrary/ YouTube: https://www.youtube.com/user/jaxpubliclibraryfl Contact Us: jplpromotions@coj.net 

For the last several months The Common has been talking about the lack of accountability for harmful behavior from local chefs and restaurateurs, such as the allegations against Barbara Lynch, as well as comments made by Ming Tsai on WBUR's CitySpace stage. Last month, CitySpace continued that conversation with a panel discussion called “A Reckoning in Restaurants: Combating Toxic Restaurant Culture.” During the event, audience members submitted questions for the panel, which included Hassel Aviles, Co-founder and executive director of Not 9 to 5 (a non-profit in mental health advocacy for the foodservice sector); Irene Li, Co-founder of Mei Mei Dumplings and James Beard Leadership Award winner; Janelle Nanos, Business Enterprise Reporter at the Boston Globe; and Hannah Selinger, James Beard Award-nominated writer. There were so many questions, that there just wasn't enough time to answer them all. So, we figured we'd continue the event here on the show with Irene and Hannah to answer some of the questions they couldn't get to that night. Greater Boston's daily podcast where news and culture meet.

Episode 157: Noah GalutenIn this week's episode, Noah and I discuss:* His early interest in both food television (Lidia Bastianich, Ming Tsai) and cookbooks (Marcella Hazan, Edna Lewis),* How he fell into opening up new locations of Bludso's BBQ and then teaming up with Kevin Bludso to co-author Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul … and then with chef Jeremy Fox to write On Vegetables: Modern Recipes for the Home Kitchen,* The pandemic-inspired “Don't Panic Pantry” video series, which went onto become the concept for his first solo cookbook,* And the chef's favorite pantry staples, including dried seaweed.Plus, as always, we put Noah to the test in our signature culinary game.The Don't Panic Pantry Cookbook by Noah GalutenAs the world changes around us, we are constantly vacillating between two different versions of ourselves: the one who wants to be healthier and the one who wants to be excited, or comforted, by the food that we eat. We all want to eat "better," but what does that mean? This book is here to say: Don't panic.Don't panic about learning how to cook; or environmental sustainability; or nutrition. Don't panic about what to make for breakfast or dinner or midnight snacks, because Noah Galuten has your back! In Noah's kitchen, trying really matters, perfection is overrated, and better is good enough.We

The an award winning plant-based meat producer of UNCUT and Before the Butcher comes on the show!We open talking about Vegan and Pescatarian lifestyles. How the name Before the Butcher came about, the process to get the brand launched, and Danny's background in the restaurant, sales, & marketing industry. Is the number one question, what is in these products? Chef Ming Tsai uses the Before the Butcher products and his new innovative plant-based pepperoni that tastes, looks, and cooks like traditional pepperoni! Danny explains the importance of cooking and tasting like animal-based products. The plant-based movement and where is the all plant-based pizzeria?! We close the show with how to get the products; see show notes to have it delivered to you! Before the Butcher:Website: https://www.btbfoods.com/ Before the Lights:Become a BTL Member: https://www.beforethelightspod.com/supportTHE LIGHT: https://www.youtube.com/channel/UC_cBUd3MLwoejlVpn5Vt9JAHire Tommy to Speak: https://www.beforethelightspod.com/public-speakingjeBuy Tommy a glass of vino here: https://www.buymeacoffee.com/beforethelightsSupport the showFollow the show on Instagram: https://www.instagram.com/beforethelightspodcast/Follow the show on Face Book: https://www.facebook.com/beforethelightspodcast/Follow the show on Tik Tok: https://www.tiktok.com/@beforethelightspodcast?lang=enFollow Tommy on Face Book: https://www.facebook.com/tcanale3Rate & Review: https://podcasts.apple.com/us/podcast/before-the-lights/id1501245041Email the host: beforethelightspod@gmail.com

Earlier this week, local chef and James Beard Leadership Award winner Irene Li posted an Instagram Reel featuring a number of controversial comments made by celebrity chef Ming Tsai during a talk at WBUR CitySpace (moderated by Li). Today, Li joins The Common to move the conversation forward, with a broader discussion about culture and accountability in Boston's restaurant industry. Greater Boston's daily podcast where news and culture meet.

Jason Evans of SilverShark Media speaks to Isaac Bancaco, Executive Chef at Pacific'o on the Beach.  In this podcast Isaac talks about his early culinary influences, how he decided to pursue a career in the culinary industry, working with highly regarded chefs like Ming Tsai & Roy Yamaguchi, his experience being on Iron Chef on the Food Network, what brought him back to Maui, the importance of consistency for a restaurant, the process of designing a menu, working with owners Louis Coloumbe and Michele & Qiana DiBari, winning the Aipono Chef of the Year award in 2014, traits he admires in fellow chef of the year winners and peers Kyle Kawakami/Perry Bateman/Jeff Scheer/Sheldon Simeon, working through the industry impacts of the pandemic, and what to expect at Pacific'o including details on a few of his favorite dishes.

On September 28, for the first time in 50 years, the White House held a Conference on Hunger, Nutrition, and Health. This year's conference comes as millions of families across the country struggle to access high-quality calories. In 2021 alone, 13.5 million households were food insecure, and in June of 2022, more than 24 million Americans reported they sometimes or often did not have enough to eat during the week. Over the past few weeks, we've spoken with food leaders of different types to understand America's relationship with food and the resulting impact on all of us, and particularly our most vulnerable communities, in a special series called “Catalysts for Change: Ingredients for Success.” In the previous two episodes, Jill was joined by U.S. Representative Jim McGovern and author Andy Fisher. In this series finale, Jill is joined by James Beard award-winning chefs Ken Oringer and Ming Tsai. We talk about their amazing journeys as chefs, the way that they give back to their communities, as well as the tricks of the trade and their favorite meals and recipes. Learn more about your ad choices. Visit podcastchoices.com/adchoices

My sister Caryl and I had a blast chatting with Chef Ming Tsai last week.  Besides being an incredibly talented chef with a great personality, for me, Chef Ming was the first American-born Asian chef I had seen on TV. Representation matters. We talk about what that was like starting his Food Network show, East Meets West, as well as some of the many other projects he's done over the years like Simply Ming, Ming's Quest, and Iron Chef. His current business and passion came about as a result of his wife's diagnosis of cancer a few years back. She has since beaten her cancer, but Chef Ming set out to move them towards a gluten-free plant-based diet.  This led to him creating Ming's Bings, a more delicious take on the veggie patty/wrap.  Hear more about the genesis of Ming's Bings as well as the good the company is doing for families struggling with cancer. You can find out more about Chef Ming Tsai at Ming.com, and head over to Mingsbings.com to see where you can purchase some Mings Bings for yourself!  If you happen to be in the Boston area, go check out Ming's award-winning restaurant Blue Dragon! Thank you Chef Ming for chatting with us!  And special thanks to my sister Caryl who set up the call! As always you can write to us at Infatuasianpodcast@gmail.com, and DM and follow us on Instagram @theinfatuasianpodcast  We'd love to hear from you! Please follow us on Spotify or wherever you get your podcasts, and give us a rating at whatever site you are listening to us on.  That helps these sites recommend us to other potential listeners like you! Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around    #ironchef #mingsbings #chefmingtsai #foodnetwork #eastmeetswest #simplyming #asianpodcast #asian #asianamerican #infatuasian #iinfatuasianpodcast #aapi #veryasian #asianamericanpodcaster #representationmatters    

Hosts Bridget Albert and Julie Milroy welcome Chef Ming Tsai - James Beard & Emmy Award-Winning chef, philanthropist, TV personality, & entrepreneur. Recorded at the Food Network New York Wine & Food Festival 2022 in New York City Powered by Ferrari-Carano & Banshee Wines

Ming Tsai, Emmy-winning chef, sits down with David Meltzer to share his thoughts on building the skills to be a successful restaurateur and chef, how his squash career impacted his life, and the role that mentors have played in shaping him. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Known for his exquisite and delicious East West cooking, Ming Tsai is cooling off after feeling the heat in the Netflix reboot of Iron Chef. We caught up with the celebrity chef during his visit to Oahu to find out what he's been up to and what the pressure's really like on the set of Iron Chef. Listen now on our ‘Muthaship' podcast on our website or search for ‘Muthaship' wherever you download podcasts!See omnystudio.com/listener for privacy information.

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

Today on Boston Public Radio: We begin the show by opening phone lines, talking with listeners about the loosening of office dress codes. Bill McKibben talks about the International Panel on Climate Change's (IPCC) latest report on climate change. McKibben is an author, educator and environmentalist. He's the founder of 350.org and ThirdAct.org. He has a new newsletter on Substack titled “The Crucial Years.” He's also got a new, serialized book titled “The Other Cheek: An Epic Nonviolent Yarn.” Callie Crossley discusses the confirmation of Justice Ketanji Brown Jackson, and dives into National Poetry Month ahead of this weekend's Under the Radar. Crossley hosts GBH's Under the Radar and Basic Black. Jim Aloisi and Stacey Thompson share their thoughts on Mayor Michelle Wu's moves to electrify MBTA buses, and explain how public transit factors into the IPCC's 2022 climate change report. Aloisi is the former Massachusetts transportation secretary, a member of the Transit Matters board and contributor to Commonwealth Magazine. Thompson is executive director of Livable Streets. Ming Tsai and Ken Oringer talk about their upcoming dinner fundraiser for Ukraine, in which they've already raised $400,000. Chef Ken Oringer is the James Beard Award-winning chef and partner behind restaurants Uni, Toro, Coppa and Little Donkey. This spring, Oringer and his business partner – chef and restaurateur Jamie Bissonnette – are opening their first new concept in six years, Italian restaurant Faccia Brutta. Chef Ming Tsai, a James Beard & Emmy Award-Winning chef, chef and partner at BaBa at Yellowstone Club in Big Sky, chairman of the National Advisory Board with Family Reach, and host of PBS-TV's “Simply Ming.” Sue O'Connell discusses Elon Musk's appointment to Twitter's board of directors, and shares her thoughts on Louis C.K.'s controversial Grammy win. O'Connell is the co-publisher of Bay Windows and South End News, and contributor to Current, on NBC L-X and NECN. We end the show by asking listeners what they believe marks the arrival of spring.

“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."

John Mills joins us to discuss impending Peloton cost-saving measures. Peloton dropped from the NASDAQ 100. Spokane is excited about being featured on a scenic ride. Afrotech.com writes about how Peloton empowers employees. The Peloton Blog has tips on developing an instructor mindset. Marie Claire reviews treadmills. Angelo joins us with tips for creating consistency. Jenn Sherman has Covid (but she's doing fine). People Magazine spotlights Adrian Williams. Yahoo talks to Kendall Toole. Shape features Tunde. Robin Arzon has a contest for her new Masterclass. Emma Lovewell will be on Live with Kelly & Ryan. Logan Aldridge has been in the studio rehearsing. Crystal tries out the new Peloton shoes. Kristen McGee did an IG Live with Chef Ming Tsai. Andy Speer and Rebecca Kennedy are switching places. Matt Wilpers, Jess Sims, and Kirsten Ferguson host an IG Live for new runners. Birthdays - Ben Alldis (1/22) Love the show? Subscribe, rate, review, and share! Here's How » Join The Clip Out community today: theclipout.com The Clip Out Facebook The Clip Out Twitter The Clip Out Instagram See omnystudio.com/listener for privacy information.

John Mills joins us to discuss impending Peloton cost-saving measures. Peloton dropped from the NASDAQ 100. Spokane is excited about being featured on a scenic ride. Afrotech.com writes about how Peloton empowers employees. The Peloton Blog has tips on developing an instructor mindset. Marie Claire reviews treadmills. Angelo joins us with tips for creating consistency. Jenn Sherman has Covid (but she's doing fine). People Magazine spotlights Adrian Williams. Yahoo talks to Kendall Toole. Shape features Tunde. Robin Arzon has a contest for her new Masterclass. Emma Lovewell will be on Live with Kelly & Ryan. Logan Aldridge has been in the studio rehearsing. Crystal tries out the new Peloton shoes. Kristen McGee did an IG Live with Chef Ming Tsai. Andy Speer and Rebecca Kennedy are switching places. Matt Wilpers, Jess Sims, and Kirsten Ferguson host an IG Live for new runners. Birthdays - Ben Alldis (1/22) Love the show? Subscribe, rate, review, and share! Here's How » Join The Clip Out community today: theclipout.com The Clip Out Facebook The Clip Out Twitter The Clip Out Instagram

Welcome to Office Hours, hosted by Legendary Sports Executive, Entrepreneur, and Investor, David Meltzer. Where the brightest millionaires, billionaires, and entrepreneurs, in business, sports, and entertainment get together to talk about success, failure, and everything in between. Take a deep dive into the mind of some of the world's most impactful guests to share their strategies and tools to dominate their respective fields. My co-hosts for today's episode are David Moreno, founding partner at Mediabundance, Nada Lena, Founder and CEO of Rise Up For You, and True Underdog himself, Jayson Waller, the founder & CEO of Powerhome Solar. Joining us on today's episode is Vivek Ranadive, owner of the Sacremento Kings, Ben Baller, world renowned jewelry designer, Ming Tsai, American restaurateur, television personality, celebrity chef, and Shane Riggs, the founder of the VA Group. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Meet award winning Chef Ming Tsai, restaurateur, Food Network star, and cook. Over the course of his career, including restaurants, TV shows and much more to come, Ming has held true to a goal to teach others about food, and about being kind. If “…the kindness curve of us humans can be steeper than the COVID curve,” Ming says, “then we got this.” He's also created an entirely new vegan food line called “Mings Bings.” A healthy plant powered pocket with a 21st century spin on a traditional Chinese Bing. mingsbings.com #liveyourbestlife  lizbrunner.com/live-your-best-life If you have a guest idea, or want to learn more about Brunner Communications, contact Liz at info@LizBrunner.com.

Meet award winning Chef Ming Tsai, restaurateur, Food Network star, and cook. Over the course of his career, including restaurants, TV shows and much more to come, Ming has held true to a goal to teach others about food, and about being kind. If “...the kindness curve of us humans can be steeper than the COVID curve,” Ming says, “then we got this.” He's also created an entirely new vegan food line called “Mings Bings.” A healthy plant powered pocket with a 21st century spin on a traditional Chinese Bing. mingsbings.com #liveyourbestlife  lizbrunner.com/live-your-best-life If you have a guest idea, or want to learn more about Brunner Communications, contact Liz at info@LizBrunner.com.

Taste Radio hosts Ray Latif, Jacqui Brugliera and Mike Schneider discussed recent headlines on BevNET and NOSH, including how prebiotic soda brand Poppi leveraged its presence on TikTok in support of a recent $13.5 million round of capital, why MTN DEW's limited-edition Flamin' Hot variety works (whether we like it or not) and the potential pitfalls of brand positioned as a better-for-you Hot Pocket. They also riffed on a number of new products, including those marketed by an indoor greenhouse giant, a legacy flour company, a vegan frozen food brand and the maker of beer-centric beef jerky. Show notes: 0:34: Ronaldo Comes Home. Jacqui Is Def Into This 80's Band. Plus, Bings and Jing. -- The episode opened with a chat about t-shirts and an iconic rock outfit, Ray glowing on the heels of a massive shift in global soccer and what makes Poppi's Tik Tok content so compelling. The hosts also spoke about the thoughtful planning and execution of MTN DEW's limited-edition spicy flavor, a recent article on NOSH about chef Ming Tsai's plant-based frozen sammies (aka bings), chatted (again) about the remarkable Fly By Jing and discussed some of their favorite products sampled over the past couple weeks. Brands in this episode: Poppi, Holy Kombucha, MTN DEW, Cheetos, Van Leeuwen, Kraft Foods, Boston Beer Co., Natural Light, Nutpods, Essentia, MingsBings, Hot Pockets, Gotham Greens, King Arthur, Fly By Jing, Clo-Clo, Good Planet, Earth & Star, BrewPub Jerky, HopTea

Today on Boston Public Radio: Art Caplan weighs in on New York City Mayor Bill DeBlasio mandating proof of vaccination for people going to restaurants and gyms, and Acting Mayor Kim Janey's comparison of vaccination passports to birtherism. Caplan is director of the Division of Medical Ethics at the New York University School of Medicine. Next, we ask listeners whether they think mayors and town managers across Massachusetts should require proof of vaccination in order for people to go to restaurants and gyms. Juliette Kayyem discuss the fourth police officer to have died by suicide after responding to the Jan. 6 Capitol attacks, and New York Attorney General Letitia James' investigation into claims of sexual harassment against Gov. Andrew Cuomo. She also calls for more serious repercussions for people who choose to be unvaccinated. Kayyem is an analyst for CNN, former assistant secretary at the Department of Homeland Security and faculty chair of the homeland security program at Harvard University's Kennedy School of Government. Ming Tsai shares how he created MingsBings, his plant-based iteration of the popular Chinese street food bing. Tsai is the Emmy award-winning host and executive producer of the cooking show, “Simply Ming,” which you can catch Saturday afternoons at 2 p.m. on GBH2. Jonathan Gruber explains why economists are increasingly looking at digital addiction, and talks about methods to digitally detox. Gruber is the Ford Professor of Economics at MIT. He was instrumental in creating both the Massachusetts health-care reform and the Affordable Care Act, and his latest book is "Jump-Starting America: How Breakthrough Science Can Revive Economic Growth And The American Dream." Lyndia Downie talks about President Joe Biden's extension of the eviction moratorium, and vaccination rates among the homeless community. Lyndia Downie is president and executive director of the Pine Street Inn. We end the show by talking with listeners about their pandemic purchasing habits.

Amy chats with Chef Ming Tsai who believes everyday cooking needs to be tasty, healthy, easy to prepare and affordable. This supremely useful cookbook gives you 85 recipes with an Asian influence that perfectly fit the bill.

Ming Tsai, Chef, TV host, and Executive Producer of the renowned cooking show Simply Ming, joins Billy Dec to discuss the struggles of the food industry throughout COVID, the required steps to keeping a healthy body and mind, and the inspiration behind his newest creation, MingsBings.

Chef and Restauranteur Ming Tsai on the challenges facing the food industry, supporting out-of-work restaurant workers, and combatting Anti-Asian hate.

Happy Thursday!! It's time for a new Opportunity Knocks!!

Chef Ming Tsai has been a household name since 1998, hosting his cooking show East Meets West on Food Network. He has been an inspiration to me and a welcome Asian presence on TV. We talk about how rewarding, and simple, kindness and giving back can be. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On today’s episode I welcome my guest Chef Melissa Lee. Join our conversation as we discuss her experience of raising a son who has an autism diagnosis, and the health benefits of cooking with Asian ingredients.  Follow OurView on Social Media for more disability related content: Facebook, Instagram, Twitter, and YouTube  Visit our Website: https://linktr.ee/ourview4life   Melissa Lee is the founder and CEO (Chief Entertainment Officer) of Cooking Beautiufllee, a food and lifestyle brand that uses food as a medium to bring a community of cross-cultural food enthusiasts together to celebrate food, cultures and curiosities. Melissa has lived in Boston for a dozen years working alongside renowned chefs like Ming Tsai and Joanne Chang, honing her craft and gathering stories along the way. Part story-teller, part educator, and part food lover, Melissa blends her Asian roots (as a food writer who grew up in Taiwan), her new home of New England, her world travels and love of food and culture to bring joy, and inspiration to food lovers and fun-seekers everywhere through virtual cooking lessons, happy hours and consultations, content, the Cookbook club, and more.    

Episode Notes Got to chat with Rebecca Noren who is the Director of Product Partnership and Nutrition for Mings Bings and the Communications Director and Culinary Producer for Chef Ming Tsai. Rebecca knew straight away early on that she wanted to work in the culinary world after her internship working on the set of the PBS TV show Simply Ming with Chef Ming Tsai. All she did was one simple but powerful gesture to get her career started. Find Rebecca on instagram! @beccanoren.rd Follow us on the Social Medias! Instagram: @DietitiansUnknown Twitter: https://twitter.com/RDs_Unknown Linkedin: www.linkedin.com/in/JasonPark13

Welcome to another episode of Action & Ambition with your host, Philip Lanos. Chef Ming Tsai, a world-renowned Chinese-American chef, restaurateur, cookbook author, James Beard award winner, Emmy Award winner, and host of the longest-running cooking show on PBS, today announced the highly anticipated launch of his first consumer packaged food product, MingsBings. MingsBings are vegan, gluten-free, food allergen-friendly, contain 6 grams of protein per Bing, and are available for purchase nationwide. You’re going to love this episode. Let’s get to it! How is it going in the world of restaurants these days? (0:21) Ming states that the restaurant industry has disseminated. COVID hit the restaurant industry particularly hard. The statistics are horrible, with 50 to 75% of moms and pops in the country will not reopen.  Ming says that he has been one of the casualties; he had to pull back into downtown Boston, a proud food pantry, through May 30. For three months, all they did was feed all unemployed restaurant employees, especially the Latino and African American demographics in Boston.  These communities have a lot of people working in the restaurant industry under the radar, and that means they don’t receive unemployment checks or bailouts. This is the worst crisis caused by COVID aside from the deaths and effects. There are about 20 million people in the restaurant industry. They can go into doing takeout, but it is not enough to sustain restaurants. They have to have the government step in, and Ming is not sure the new government will do so soon enough.  Ming says they need upwards of billions of dollars to help restaurants right now.  Ming states that he was lucky his entire livelihood does not rely on one restaurant, but that is not the case for most common moms and p[ops owners. It’s the mom in the front, the dad in the back with the kids working the dishwasher, so when you take that away, you are taking away their whole life.  How big is MingsBings at the moment? (11:04) Someone once told Ming that hard work brings good luck. He is not sure it is true, but so far, it has worked out for him. He says it is why he launched MingsBings. He had established the company about a month before COVID hit.  Ming was not aware at the time that restaurants would be closed down. He says it was just serendipity. He had been working on the project for a couple of years already, and he was lining up people for the positions, and finally launched just 30 days before COVID.  The idea came from the belief that food is medicine always being in Ming’s DNA and that you indeed are what you eat. It also comes from the Asian diet. Ming is Chinese. He took a ribeye steak as an example, which would feed one in America. In China, one steak could provide eight people because they would add a bunch of plants and garlic and ginger, and suddenly the meat is not the center of the meal anymore.  Everyone knows that vegetables are better for you and the earth. No one can argue that a plant-based is not better than a meat base. Ming stresses that we have one world and global warming is a real thing. Ming considerers himself a science guy and therefore believes in all these scientific facts.  Ming considers it like Gravity; just because you don’t believe in it does not mean it is not there. Eating more plant-based meals is a path to enlightenment. Ming is not telling people not to eat meat, but rather try and have plant-based meals a few times a week to help sustain the earth.  Where do Ming’s values and philosophy come from? (18:41) Ming states that it comes from his parents and grandparents and that he is blessed that he got to know all four of his grandparents. His paternal grandparents are Chinese, but they lived in Dayton, Ohio.  Ming and his parents used to go to them at 5:30 every Friday night to have dinner. It was ming’s highlight of the week. They would make homemade dumplings, they grew their chilies to make their hot sauces, and they even did their own hand-pulled noodles.  It is one of the biggest reasons why Ming decided to be a chef because he is still and will always be hungry. He has always hung around the kitchen, and he would always have scraps thrown at him.  He liked the fire, smoke, and knives and thought about how he wanted to do it too. He remembers an expression his father and grandfather always used to say and which Ming practices religiously is if you are the right person, you will have good fortune.  But you cannot expect good fortune for being the right person. You need to be a good person only without expectations, and the rest will follow. You cannot be a good person if you are only doing it for the fortune. It is about your intention.  Mings Bings Ming's Bings tell many stories. Not only are they delicious, but they are a true superfood. They are loaded with everything nutritious and in the hands of a real chef, the meal which families cannot stop eating. Resources Connect with Ming: Instagram Ming’s Bings: Website Connect with Phil: LinkedIn1

Meet Ming Tsai, James Beard Award-winning chef, restaurateur, TV host, cookbook author, and most recently, founder of MingsBings, a veggie-filled umami-packed patty. In this episode, Ming and Kelly chat about: How Ming went from Mechanical Engineering to hospitality Why bringing your passion into career is the secret ingredient to success What the biggest misconception about running a restaurant is The family that you create working in a restaurant, and how the pandemic has impacted restaurants and their staff How the pandemic has flipped the restaurant industry on its head The Lee Initiative, which is supporting restaurant staff nationwide All about MingsBings, from what a "bing" is, to what inspired Ming to create these veggie-filled pockets For more details about this episode, visit: https://www.justataste.com/ming-tsai-blue-dragon/

Season 10 of Arthur comes to a close as Will & Lucas welcome Ming Tsai and ponder the mystery of The Brain's "greenhouse" in "What's Cooking?" and discover the perils and pains of letter carrying in "Buster's Special Delivery". They also briefly discuss the new Arthur short on voting as well as Best of the Worst, seasonal movies, the REAL origin of potstickers, Juicy J, and way more!

Kevin Hanney joins Jo for a conversation about what it's meant to be tackling COVID from beyond the kitchen, and Denise Yamaguchi introduces the first Talk Story Session ( August 20th at 4 PM) with Chefs including Michelle Karr-Ueoka, Ming Tsai, Nancy Silverton Stephan Pyles and Roy Yamaguchi. Get your tickets here https://hawaiifoodandwinefestival.com/events/talk-story-covid-conversations/And we find out about fine dining bento boxes from Mugen https://www.espaciowaikiki.com/dining-at-mugen/

My guest today was,still is and always will be hungry. He hosts the food show "Simply Ming, on PBS. Previously he featured in shows like "Cooking Under Fire", "The Next Iron Chef" and "Top Chef".Author of 5 cookbooks, and Owner/Chef of the Blue Dragon Restaurant in Boston, he is one of the most influential chefs in the country, specially when it comes to east-west fusion cuisine. He won the daytime Emmy Award in 1999, for Outstanding Service Show Host, he is also a 116th generation descendant of Qin Shi Huan, the first Emperor of a United China --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/davide-martins/support

This is Part 2 of Tron and Randy's conversation with renowned chef, Ming Tsai. He details his best bite ever, we chat about his golf game, and much more. Be sure to check out Part 1 from last week too. Enjoy!

Tron and Randy are joined by Chef Ming Tsai to talk about his culinary adventures and so much more. Besides owning and operating several award-winning restaurants, Chef Tsai currently hosts 'Simply Ming' on PBS. Prior to that, he hosted 'East Meets West' on Food Network, and has appeared on 'Iron Chef' and 'Top Chef'. Ming's story is so much fun, and his energy infectious. This episode is Part 1 of 2. Enjoy!

On this episode of Best Served, our host Jensen Cummings sits down with Ming Tsai of the Blue Dragon, Boston, MA.

WBZ's Jordan Rich talks with Blue Dragon Chef Ming Tsai about his current food bank efforts with meals-to-go, The Restaurant Strong Fund, and the Family Reach COVID-19 Fund.

WBZ's Jordan Rich talks with Blue Dragon Chef Ming Tsai about his current food bank efforts with meals-to-go, The Restaurant Strong Fund, and the Family Reach COVID-19 Fund.

The chef-owner of Blue Dragon and host of Simply Ming on PBS says he's “cried 8,000 gallons of tears” for the economically vulnerable staff he's had to lay-off. But over the last couple of weeks, in partnership with the Lee Initiative, he's turned his restaurant into a food bank for restaurant workers.

Amy helps make your quarantine a little better with guest Celebrity chef and award-winning television personality Ming Tsai. Ming has taken teaching to a whole new level with his cookbook Simply Ming In Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy. Each of the 80 recipes – which can be prepared in 30 minutes or less - comes with a 10-minute video of Ming cooking the dish from start to finish.

Within 10 days, 15 million restaurant workers were laid off across America. WBZ NewsRadio's Karyn Regal spoke with Chef Ming Tsai, owner of Blue Dragon, who is using his restaurant to make meals for workers who need food.

Within 10 days, 15 million restaurant workers were laid off across America. WBZ NewsRadio's Karyn Regal spoke with Chef Ming Tsai, owner of Blue Dragon, who is using his restaurant to make meals for workers who need food.

Ming Tsai is one of the best-known chefs in America, but that doesn't insulate him from the onslaught of challenges and unknowns that the restaurant industry is facing right now. Rather, he's had to take quick action to take care of his employees and community—especially the most vulnerable people—and knows he can't do it alone. Tsai spoke with Food & Wine senior editor Kat Kinsman over the phone to talk about the actions we all need to take, the importance of lobbying our elected officials, and how to keep our physical and emotional health in check. Restaurant Strong Fund https://www.thegreghillfoundation.org/restaurantstrong/ Ming Tsai https://www.ming.com/ Advice from My Therapist on Breaking Down and Staying Balanced During a Pandemic https://medium.com/@katkinsman/advice-from-my-therapist-on-breaking-down-and-staying-balanced-during-a-pandemic-a441f5cc47ee The F&W Pro Guide to Coronavirus: What Restaurants Should Know https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

By providing health insurance and adding a 2% kitchen appreciation fee to each bill — and by saying "thank you" every day — Ming Tsai shows the staff of his restaurant that he cares. For more on Ming, check out our previous episode with him, Season 1, Episode 3, where he told us about his origins and how he went from mechanical engineering student to chef to allergy advocate.  Thanks for listening to The Garnish! Sign up for our listener newsletter at bit.ly/thegarnish for bonus content and a message from me whenever we release a new episode. Our theme song is Leopard, from Filmstro.

Even before Ming Tsai's oldest son was born with life-threatening food allergies, the chef and TV host was already on a mission to make his restaurants safer and more hospitable to diners who face these issues. He's determined to make that system (and mindset) universal, and along the way, has developed a deep understanding of the role that food plays in our overall health. Tsai opened up about his family's journey through his wife's cancer diagnosis, his own health regime, and why it's important to seek out joy.

Ming Tsai wrote the book "One Pot Meals". Learn the secrets and techniques behind great wok cooking.

Legendary chef Ming Tsai on how being an athlete made him the chef he is now.  To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Legendary chef Ming Tsai on how being an athlete made him the chef he is now. 

Daniel Lelchuk interviews Chef Ming Tsai.

Ming Tsai, Emmy-winning chef, sits down with David Meltzer to share his thoughts on building the skills to be a successful restaurateur and chef, how his squash career impacted his life, and the role that mentors have played in shaping him.

AJ Beltis and Karen DeVincent interview celebrity chef, restaurateur, and food TV star Ming Tsai. Ming talks about his upbringing in the restaurant business, his bold switch from Yale Engineering student to chef, and how his son's allergies made him rethink his whole career. Thanks for listening to The Garnish! Sign up for our listener newsletter at bit.ly/thegarnish

In this episode, Billy talks with James Beard Award Winning Chef, TV personality, cookbook author, Ming Tsai.  They dive into everything from closing down to birth new concepts, integrating ethnic heritage, importace of feng shui, steps of service, social media courtesy, “foodie” & “celebrity chef” culture.. and the idyllic meal at Les Crayeres that made him feel so high he smacked his face into a mirror and forever left an impression that changed his life forever!

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

How does memory affect our relationship with food? Monica chews it over with chefs Sam Kass, Gale Gand, Dave Beran, Ming Tsai,and Nathalie DuPree. Louisa talks pizza memories with Burt’s Pizza founder Burt Katz. And psychiatrist Drew Ramsey tells us how to eat for optimal brain and mental health. Finally, Louisa brings Monica and Iris twists on nostalgic treats from their Chinese childhoods—but will they eat them? Press play to find out. (Photo: Burt's Place pizza by Louisa Chu)

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!

Welcome to the 12th episode of 4 Feet Running! This week:- Nik and Dan run through beautiful, traffic-plagued Wellesley, Massachusetts- Celebrity chefs mentioned: Ming Tsai, Rachael Ray, the Barefoot Contessa- Dan runs his first 2-miler and does OK with hills- Nik does less OK on a lunch of cookies and soda, which threatens to make an "encore"- They discuss meteorologists, Twizzlers, kale soup, and clouds of gnats- They read feedback from lots of nice people(10.8.07)