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Ming's passion for food was forged in his early years working in his family's restaurant, and although he earned a degree in mechanical engineering from Yale, he could not ignore his true passion. After spending a summer studying at Le Cordon Bleu cooking school in Paris, he went on to train under such greats as renowned pastry chef Pierre Hermé and sushi master Kobayashi. Ming left his mechanical engineering career and went on to receive a master's degree in hotel administration and hospitality marketing from Cornell. Ming is currently the host of Public Television’s cooking show, SIMPLY MING, and one of three celebrity judges on Public Television’s reality cooking show, COOKING UNDER FIRE, which debuted in April. Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy Award-Winning Host of East Meets West, Cooking with Ming Tsai. He also hosts Ming’s Quest, which can be seen on Fine Living Network. In 2005, SIMPLY MING was awarded the prestigious CINE Golden Eagle Award. In addition to television, Ming is also the author of three cookbooks. Ming along with his wife Polly own and operate Blue Ginger, a bistro-style restaurant dedicated to East-West cuisine. Located in the Boston suburb of Wellesley, Massachusetts. Recently, we had a chance to sit down with Ming Tsai and asked: If you weren't a chef what would you be? I would love to be a pro golfer, unfortunately I need to take about 20 strokes off of my game to accomplish that. What is your favorite ingredient to work with? Ginger! It is the most versatile from ginger tea to candied ginger it has so many great applications. If you have a cold drink ginger tea, if you are looking to spice things up ginger is your spice. I simply love the flavor. What is your least favorite ingredient? Iodized Salt, It is simply bad but I also equally hate fake soy sauce. If you see caramel color or soy flavoring simply stay away. Where did you get your culinary inspiration? My parents owned a Mandarin Restaurant their philosophy of if you make good food you will make happy people. It is instant gratification, when you make great food, people come back again and again. What is your favorite season? I love the fall, its my favorite because I can use all of the different cooking techniques from grilling to braising. I also love the variety of food products that time of year, we have the end of summer vegetables like corn and the beginning of carrots, squash and gourds. What is your favorite food? I love Chinese food because within Chinese food there are so many different styles and flavors like Mandarin, and Szechuan which are completely unique. Favorite place to eat? I love eating in New York City, hey have the best food in the world. I also love traveling throughout Asia. Thailand, Korea, and especially Japan which is truly one of a kind cuisine. If you could teach one thing to home chefs what would it be? Simply taste as you go throughout the cooking process. Every component of what you are cooking should taste good and tasting things at different stages will allow you to fine tune the final product. Make sure that you taste everything from the base ingredients, stocks and sauces. What is your favorite part of being a chef? I love the instant gratification I get from serving great food to people. I also love pairing food and wine together it is an art form, but I also say if you love a certain wine go with it. Wine rules were made to be broken. If you were stranded on a dessert isle and had only one thing what would it be? It would have to be my wok. A well seasoned wok would be a must have.
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