He’s only 46 years old, but Chef Ming Tsai of the 12-year-old Blue Ginger restaurant in Massachusetts was an early pioneer of modern-day cooking shows with his innovative East-meets-West flavors that are more relevant today than ever.
Yesterday, I had a chance to talk to him by phone about how the landscape of food television has changed, as well as his timely new cookbook, “Simply Ming One-Pot Meals” (Kyle Books).
Q: When the lineup for ‘Next Iron Chef’ was first announced, a lot of folks were surprised to see your name. In fact, my friends thought that the Food Network should have just made you an Iron Chef, that you’d already earned it after all these years.
A: I wish your friends worked at the Food Network. (laughs) It would have saved me a lot of work and time.
Q: Why did you want to compete on the show?
A: For fun. I enjoy competition and cooking. It’s the only format out there that’s legit. I think the judges were fair, though, I didn’t always agree with what was said. But Michael Symon was spot-on for the most part.
I wasn’t out to prove to the world that I could still cook. But I was out to prove to the rest of the world that I still had game. This seemed like the perfect format. I had enough staff at the restaurant to cover for me since we were shooting for five-plus weeks. It was a huge time commitment. But it was a blast.
It was as hard as I thought it would be. You have 30 minutes to do one dish or 60 minutes to do several dishes. You just have to put your head down and go for it. The hardest challenge was the Vegas buffet. It was brutal. People were getting delirious.
I’m certainly glad I did it. I made some great friends for life. Marc Forgione and Bryan Caswell are solid guys. Those are guys I probably would have never hung with. They’re 10-15 years younger than me. I tend to hang out with Jean Georges (Vongerichten) and Daniel (Boulud) — guys like that.
Q: I heard that some of the other chefs such as Duskie Estes were calling you, ‘Uncle Ming’?
A: Some of them did say that. (Marco) Canora called me that and he’s 43! I was the oldest there. But I was not in the worst shape of any of them. I loved the fact that they were thinking about me so much for the first couple of shows that they weren’t even concentrating on their own food.
Q: Did you like the way you were portrayed, i.e. the comments about your plating being stuck in the 1980s and the scene with the messy sous vide machine?