Many people know or at least have heard of the famous chef Ming Tsai. Throughout his youth, he was always surrounded by food, which helps him in his profession today. Ming Tsai was born on March 29, 1964, in Newport Beach, California, but soon moved to Dayton, Ohio, where he was raised by his parents and attended school at Miami Valley School in Dayton, where he grew up . Throughout his childhood, his parents owned a restaurant known as "Mandarin Kitchen." This is where young Ming Tsai helped from time to time. Ming Tsai moved east to attend school at Phillips Academy in Andover, Massachusetts, and eventually he would attend Yale University, where he earned a degree in mechanical engineering. During this time, he also spent his junior year at Le Cordon Bleu in Paris. After graduating from Yale, Ming Tsai worked in kitchens everywhere and was able to train under renowned pastry chef Pierre Herme in the United States for graduate courses. school at Cornell University, where he earned his master's degree in hotel administration and hospitality marketing. Although Ming was very involved in school, he honed his craft by learning different styles of cooking while working front and back of house in several establishments in Chicago, Atlanta, San Francisco and Santa Fe. Finally, in 1998, Ming opened Blue Ginger in Wellesley, MA. He has impressed many diners from Boston and beyond with his innovative East-West Coast fusion style cuisine. Its first year, Blue Ginger received 3 stars from the Boston Globe; it was named “Best New Restaurant” by Boston Magazine; and was nominated by the James Beard Foundation as "Best New Restaurant 1998". Following this, Esquire Magazine named Ming Tsai "Chef of the Year" in 1...... middle of paper...... his TV shows, restaurants and The FAAN, he also wrote cookbooks that anyone can read and learn the Ming Tsai style of cooking. the three cookbooks written by Ming Tsai are “Blue Ginger, East Meets West Cooking with Ming Tsai”; “Simply Ming” and “Recipes from Master Ming”. Without Ming Tsai, the culinary world would not be as diverse in terms of foods as it is today, meaning people would not have a great understanding of fusion cuisine like they do today. today. There has been a lot of change in the industry, especially when it comes to people with food allergies not being afraid to go out to eat and enjoy food. =9ae58640-ed7c-4295-82a2-a2f6ceb78821%40sessionmgr113&hid=128&bdata=JnNpdGU9ZWhvc3QtbGl2ZQ%3d%3d#db=f5h&AN=17477743http://www.ming.com/about-ming/biography.htmhttp://www.wgbh .org /impactcommunity/ming_tsai_bio.cfm