Susanna Foo is really a native of Inner Mongolia who spent her formative years in Northern China's Shanxi Province. Her father have been a general within the army of Chiang Kai-Shek, fighting against Mao Tse-Tung's Red Army. It had been from her father that Susanna got her passion for fine food. Her father choose to go to an exclusive boarding school within the 1920's, and that he frequently regaled Susanna with tales of exquisite imperial-style cuisine for example local duck and lamb dishes.
Susanna's mother was a great chef who bought and cooked just the freshest traditional produce and meat dishes. Using the defeat of Chiang, Susanna's family fled to Taiwan, where she spent her teenage years. She emigrated towards the United States in 1967, and she or he earned a library science Master of Arts degree in the University of Pittsburgh. She gone to live in Philadelphia in 1979 where she placed on a chef hat to operate at her Chinese-born husband's family's restaurant. Shortly thereafter she opened another family-owned restaurant in Philadelphia called Hu-Nan.
Susanna had learned the Hunan cooking style from her mother-in-law; and she or he learned the Northern Chinese pasta style from her cousin. While working at Hu-Nan she met Jacob Rosenthal, the founding father of Culinary Institute of America, who taught her French style cooking. Rosenthal became her mentor and Susanna began their studies at the Culinary Institute. Susanna and her husband launched their very own restaurant in Philadelphia later - Susanna Foo Chinese Cuisine - which featured a fusion of Chinese cooking with French. Susanna's trademark is applying only the freshest ingredients all over the globe. Recently, she opened another restaurant, the Suilan, in the Borgata Hotel and Casino in Atlantic City. Susanna has written two cookbooks, Susanna Foo Chinese Cuisine: Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook published in 1995; and Susanna Foo Fresh Inspiration: New Methods to Chinese Cuisine published in 2005. Among her numerous awards would be the 1989 Best New Chef award from Food and Wine; the 1996 James Beard Award for top International Cookbook; and also the 1997 James Beard Award for top Mid Atlantic Chef.
Anthony Bourdain may be the executive chef of Les Halles Brasserie in Nyc; he is something of the oddball. He's offensive, crass, and prefers wearing a black apron as opposed to a white, starched jacket and traditional chef hat.
However, he's a great cook and writer, and it has a passion for food of types. His adventurous and infectious spirit have garnered him an incredible number of fans among gourmets world-wide. Anthony Bourdain has probably turned a lot more people onto great food than every other fancy-hatted, five-star chef on the planet. Born in Nyc in 1956, Anthony visited Vassar College for 2 years before dropping to attend the Culinary Institute of America. After graduating in the Institute he began as chef at New York's Supper Club, Sullivan's, and something Fifth Avenue; before he been feeling relaxed as chef de cuisine at Les Halles, where he remains to the current. Anthony has written numerous books including three crime thrillers in addition to a biography of Typhoid Mary. In 1999 The New Yorker magazine published his expose of recent York City restaurants entitled "Don't Eat Before Looking over this." He expanded this short article into an autobiographical bestseller published in 2000 entitled Kitchen Confidential. The prosperity of this book resulted in an offer from Food Network to star in the own TV series A Cook's Tour. Anthony travels all over the world in his look for the perfect dinner. A number of his more interesting experiences include dining with Russian gangsters in customized uniforms; eating the still beating heart of the snake; and going to the French fishing village where he first ate raw oysters in the boyhood. Anthony is still executive chef at Les Halles, which now's a chain of 5 restaurants. His Travel Channel television series Anthony Bourdain - No Reservations premiered in 2005.
Culinary Institute of America has graduated most of the chef hat stars within the U.S. Whether wearing customized uniforms or informal clothing and black apron, CIA graduates have brought flair and originality towards the American cooking scene.
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