5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Ming Tsai opened the doors of Blue Ginger restaurant in Wellesley, Massachusetts, more than 10 years ago. Since then, he's earned two James Beard Foundation Awards, hosted three Emmy-nominated cooking shows, authored four cookbooks and come October 3, will compete on Season 3 of Food Network's "The Next Iron Chef" alongside our Waffle House-loving friend, Mr. Bryan Caswell.
Before that whole shebang, you'd most likely chance upon Tsai as a young whippersnapper in the kitchen with his mom and dad at their family-owned restaurant, Mandarin Kitchen, in Dayton, Ohio.
And now, even after a Le Cordon Bleu eduction, training under renown chefs and a decade running his own restaurant, Tsai remains convinced that mama really does know best.
Five Things My Mom Taught Me in the Kitchen that I Still Use Today: Ming Tsai
2. It's O.K. to play with your chopstick wrappers
3. You can never have too much rice
4. Always plan on 20 percent more
5. One for all plus extra!
Did your mom, dad or other family member teach you a valuable cooking lesson growing up? Share your culinary wisdom in the comments below.
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