MULTIZ321
TUG Member
- Joined
- Jun 6, 2005
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BLUEWATER BY SPINNAKER HHI
ROYAL HOLIDAY CLUB RHC (POINTS)
Chinese-American Chefs Start a Culinary Conversation With the Past - by Julia Moskin/ Food/ International New York Times/ The New York Times/ nytimes.com
"One was working as an accredited C.P.A. Another had just completed the requirements for a pre-med degree at the University of Chicago. Yet another, a junior employee at Morgan Stanley, walked down 75 flights in the World Trade Center’s South Tower and back into the family food business on Sept. 11, 2001.
These New Yorkers — Thomas Chen, Jonathan Wu and Wilson Tang — are among a few dozen Chinese-Americans who have recently surfaced as influential chefs, determined to begin a new culinary conversation with the food of their ancestors. Independently, they arrived at the same goal: to invent a kind of Chinese-American food that is modern, creative and delicious instead of sweet, sticky and bland.
But they took similar routes to get there. Despite their advanced academic degrees, these chefs started over as culinary students — usually against their families’ wishes..."
Richard
"One was working as an accredited C.P.A. Another had just completed the requirements for a pre-med degree at the University of Chicago. Yet another, a junior employee at Morgan Stanley, walked down 75 flights in the World Trade Center’s South Tower and back into the family food business on Sept. 11, 2001.
These New Yorkers — Thomas Chen, Jonathan Wu and Wilson Tang — are among a few dozen Chinese-Americans who have recently surfaced as influential chefs, determined to begin a new culinary conversation with the food of their ancestors. Independently, they arrived at the same goal: to invent a kind of Chinese-American food that is modern, creative and delicious instead of sweet, sticky and bland.
But they took similar routes to get there. Despite their advanced academic degrees, these chefs started over as culinary students — usually against their families’ wishes..."
Richard