![]() In 1958, introducing Chinese Dumplings at her first restaurant, the “Joyce Chen Restaurant”.Popularizing Chinese authentic cuisine, including Peking Duck, Moo Shi Pork, Scallion Pancake, and Hot and Sour Soup.Highlights of my mother’s remarkable career. Marketing the flat bottom wok with a handle. My mother, who died in 1994, is well known for herĪccomplishments as a chef, restaurant owner, businesswoman, and patenting and Patent Holder, Flat Bottom Wok, Filed MaPatented August 10, 1971, Patent # 221,397 Through her restaurants, she developed relationships with many well-known people, including Julia and Paul Child, Henry Kissinger, Danny Kaye, Beverly Sills. Inspired by feedback at the Buckingham School, my mother embarked on cooking classes, an innovative cookbook, PBS television show, and her four eponymous Chinese restaurants* in Cambridge that we operated for forty years, beginning in 1958. Within a few years, that demand spread when my mother’s eggrolls were a big hit at a function at the Buckingham School in 1957, where my brother, sister, and I were students. ![]() Surrounded by Chinese students at Harvard and MIT, my mother’s Chinese cooking was in great demand in the 1950s. We moved to Cambridge, Massachusetts, where friends of the family had settled, and where I was born. Reproduced from with permissionīorn in Beijing in 1917, my mother Joyce Chen came to this country with my dad, sister and brother in 1949. ![]() By Stephen Chen, president of Joyce Chen Foods ![]()
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