It’s family friendly, but still full of flavor and is very allergy friendly. Tsai's restaurants have focused on east–west fusion cuisine, and have included major stakes in Blue Ginger in Wellesley, Massachusetts (a Zagat and James Beard-recognized establishment) from 1998 to 2017, and Blue Dragon in the Fort Point Channel area of Boston (a Zagat-recognized tapas-style gastropub named in Esquire Magazine "Best New Restaurants 2013"). We’re getting the full health scoop on poop. Ming has reached the age of 53 now. Fitness trainer and author Jen Widerstrom demonstrates how she makes her clean tea latte with black tea and cacao. According to Henry Louis Gates's PBS program Finding Your Roots, Tsai is a 116th-generation descendant of Qin Shi Huang. "My body still tingles from that scream.". Then, Dr. Oz explains how anaphylaxis works and what happens when the immune system attacks food.
"I've seen in my restaurant more than 20 crying mothers," Tsai said. Hi Rosemary: I know, right? My journey with food allergies began when I opened my first restaurant, Blue Ginger, in 1998. As a chef, restaurateur, and a food allergy parent, I’ve experienced this issue from multiple sides. My friends who were all out playing baseball made fun of me.  In June 2017, Tsai closed Blue Ginger after 19 years of business. Ming Tsai’s Gluten-Free Soy-Nut Butter and Jelly Sandwich, Ming Tsai’s Smoked Turkey Nut-Free Fried Rice, Ming Tsai’s Chicken Satays With Peanut-Free Dipping Sauce, Laila Ali’s Cocoa-Dusted Chocolate Truffles, Sneak Peek: How to Protect Your Skin All Year Long, Enter to Win: The Eucerin® Advanced Repair November 2020 Giveaway, The 5-Day Food Prescription to Build Up Your Immunity.
"He understands the challenges that food-allergic families face and has been greatly advancing the cause for over 10 years.". New study finds kids are susceptible to not just one but multiple allergies. Chef Ming Tsai responds to diners who don’t have a food allergy but say they do and explains why food allergy accommodations are a smart business choice. In 1998, Tsai and Polly Talbott opened his first restaurant, Blue Ginger, in Wellesley, Massachusetts. The couple is blessed with two sons, David and Henry. He earned a degree in hospitality marketing from Cornell University. I can recall a few times where my family and I were turned away because the chef or restaurant did not want to accommodate us. 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?
Chef Ming Tsai responds to diners who don’t have a food allergy but say they do and explains why food allergy accommodations are a smart business choice. Tsai hosts Simply Ming, a cooking show featured on American Public Television, in its seventeenth season. David Talbott, Tsai's squash coach at Yale, and Mark Talbott, a former World No. From the customer perspective, it’s important to notify the restaurant when making the reservation, triple-check that the server understands the severity of the allergy, and do a final check when the food arrives at the table for any visible cross-contact with your allergen or mistakes.
After thanking the organization, Tsai thanked a woman in the audience who was honored for her work on EpiPens, or Epinephrine Auto-Injectors, which are used to save someone undergoing a severe allergic reaction called anaphylactic shock.
In addition, Ming has also never faced any rumor and controversy in his life ever. 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.. First implemented at Blue Ginger, and later at Blue Dragon (which is 100% peanut and tree nut free), we created a book that includes every dish on the menu and a comprehensive list of ingredients separated by dish components (i.e. Ming is a 116th-generation descendent of Huang Di. They finally got to have a real restaurant experience with their 10-, 12- or 14-year-old kid who's never been out to a real restaurant. Blue Ginger, an Asian Fusian restaurant, has become a Zagat and James Beard-recognised establishment, winning many other regional awards as well. Headlines abound about deadly peanut allergies, but are fears of peanuts over-hyped? But it seemed impossible when David was a baby and Tsai learned of his severe allergies. I quickly learned that trying to eat at restaurants with food allergies was a much larger task than I imagined. "Each one of them has the same story. At first, as a chef, I thought it was an unfunny joke from upstairs. Producer Dean Dimitruk goes undercover to investigate how restaurants react when customers reveal their nut allergies. , Tsai is the author of five cookbooks: Blue Ginger, Simply Ming, Ming's Master Recipes, Simply Ming: One-Pot Meals, and Simply Ming in Your Kitchen. National headlines have raised the alarm about deadly peanut allergies but is this increased concern overhyped? We believe food should be a source of fuel, not fear. , Tsai opened Blue Dragon in 2013 in the Fort Point Channel area of Boston, an east–west tapas-style gastropub that has become a Zagat's recognized restaurant, which was named an Esquire Magazine "Best New Restaurant" in its opening year. Guests: Christine Haughney, Dr. Tania Elliott, Ming Tsai, Laila Ali, Dean Dimitruk, Jen Widerstrom David got an ambulance ride to the emergency room, but he was fine.  Tsai's grandparents emigrated to Dayton from Taiwan after escaping China during the Cultural Revolution. His father, a former rocket scientist in Dayton, OH, is a professor emeritus in aeronautics at Stanford University. Our photographer catches up with them in Hong Kong. He is a married man and has two children. I made my own Duncan Hines cake – vanilla. Plus, he reveals the technique that helped his son build up his immune system.
Restaurants should care about food allergies not only because it keeps their patrons safe, but also because it’s smart business.
 Tsai's Blue Ginger Restaurant was inducted into the Culinary Hall of Fame in 2012. Chef Ming Tsai responds to diners who don’t have a food allergy but say they do and explains why food allergy accommodations are a smart business choice. (Photo by Carolyn Jung). David Talbott, Tsai's squash coach at Yale, and Mark Talbott, a former World No. From the restaurant perspective, we need to have procedures in place to make sure customers can safely eat, but we also need to be made aware of any allergies and understand the severity so that we can accommodate. "David comes down and says, 'My throat is itchy, and it's tightening up,'" Tsai said. Christine Haughney , Dr. Tania Elliott , Ming Tsai , Laila Ali , Dean Dimitruk , Jen Widerstrom. Tsai stepped out from the kitchen in his apron to accept the award, smiling alongside chefs who have received the award in the past, including restaurateur Drew Nieporent, who ribbed him for being a Red Sox fan. He was raised in Dayton, Ohio, and fathered two sons with his wife. David's breathing became labored, and Tsai's wife, a nurse, sprang to action and jammed an EpiPen in David's leg.
"Ming is an ideal honoree," FARE chairman Todd Slotkin said, noting Tsai's awards and presence on the Food Network. Tsai was a contestant in The Next Iron Chef in 2010, where he was eliminated in the seventh week.
I’ve had the pleasure of interviewing him a couple of times.
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. There were a few occasions where my son was accidentally served a dish containing a small amount of one of his allergens, and within minutes he began exhibiting symptoms of an anaphylactic reaction.  There, he was a member of the Phi chapter of the Delta Kappa Epsilon fraternity, and graduated with a degree in mechanical engineering in 1986.  He hosted East Meets West on the Food Network from 1998 to 2003. He developed an allergy safety system in his restaurant, Blue Ginger in Wellesley, Mass. Every manager, server, and bartender is trained to ensure all customers can safely dine with us. For example, a customer with a peanut allergy would still be able to have the Chicken Satay with Peanut Sauce by opting for an alternate (and equally delicious) dipping sauce. This was one of the go-to stir fry dishes I used to make by sons when they were younger. I friggin’ loved it, taking the mix, adding egg and oil, and boom – cake!