Chef Ming Tsai preparing sliders at his Macy’s Valley Fair demo. (Photo by Moanalani Jeffrey)
After interviewing celeb Chef Ming Tsai five years ago by phone, I finally had the chance last Thursday to spend time with him face to face, when I hosted him at his cooking demo at Macy’s Valley Fair in Santa Clara.
The 51-year-old James Beard Award-winning chef-owner of Blue Ginger and Blue Dragon in Massachusetts, star of “Simply Ming’’on PBS, and member of Macy’s Culinary Council, is also the ambassador for Family Reach, an organization that offers emotional and financial assistance to families with a child or parent afflicted with cancer.
More than 100 adoring fans turned out to watch Tsai cook salmon salad with citrus and pine nuts, shiitake and parmesan sliders, and almond-oatmeal cookie ice cream sandwiches.
Tsai is no stranger to the Bay Area, having been a sous chef at Silks at the Mandarin Oriental in San Francisco way back when. His parents, Stephen and Iris, also live in Palo Alto. His father, a former rocket scientist in Dayton, OH, is a professor emeritus in aeronautics at Stanford University.
After lunching with their son that day at Lyfe Kitchen in downtown Palo Alto, Tsai’s parents drove down from Palo Alto to watch from the front row as their son cooked and captivated the audience with his quick wit.
Tsai joked that after he married his wife and she took his surname, she became her very own major. That’s because she became – wait for it, wait for it, and say it aloud – Polly Tsai.
As Tsai posed for photos and signed copies of his cookbook after the demo, he spoke in Mandarin to some elderly Chinese ladies, and even revealed that his name actually translates from Chinese into “brilliant dish.’’ How apropos is that?
Yours truly working the microphone as Ming cooks up a storm. (Photo by Moanalani Jeffrey)
The huge crowd that turned out for the demo. (Photo by Carolyn Jung)
What follows is a short interview I did with him prior to the demo.
Q: How old were you when you cooked for the first time?
A: I was 6. I made my own Duncan Hines cake – vanilla. I friggin’ loved it, taking the mix, adding egg and oil, and boom – cake!
My friends who were all out playing baseball made fun of me. They were like, ‘You’re doing what?’ But then I sold slices of cake to them for 25 cents each. Pretty smart, huh?