How many celebrity chefs can claim squash got them through Yale?
No, not the vegetable! While pursuing a degree in mechanical
engineering, Ming Tsai became a prized member of Yale's
All-American squash team. However, when summer break came,
Ming's love of food kept him busy, traveling to France to
study at the famous Le Cordon Bleu cooking school and other
institutions. By the time he graduated, it was clear that
cooking had won his heart.
Ming traveled the world studying different types of cuisine
then earned a masters degree at Cornell University. After
working at restaurants in Chicago, San Francisco, Santa Fe
and Atlanta, Ming realized his dream when he and his wife
Polly opened Blue Ginger in Wellesley, Massachusetts, in 1998.
Soon after it opened, Blue Ginger received the James Beard
Award for Best New Restaurant and Esquire magazine named
Ming "Chef of the Year." As his star rose, he won an
"Outstanding Service Show Host" Emmy Award (in a category
containing both Martha Stewart and Julia Child) for his
first cooking show, and launched a best-selling cookbook,
Blue Ginger. In 2002, Ming once again won the coveted James
Beard Award-this time for Best Chef of the Northeast.
His latest project, SIMPLY MING, shares his foolproof system
for creating delicious East-West food in a snap, and is his
first foray into public television.
Books:Simply Ming In Your Kitchen, October 2012
Simply Ming One-Pot Meals, November 2010
Ming's Master Recipes, September 2005