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How did Ming Tsai start MingsBings? Netflix’s Iron Chef Life Story Explored

iron boss Ming Tsai started MingsBings “Vegan & Gluten-Free” after his wife, Polly, was diagnosed with stage 4 lung cancer in 2017. After the diagnosis, his wife transitioned “to a strict vegan diet in the hope to reduce inflammation by using food as medicine.”

Ming Tsai was then on a mission to create a “delicious vegan option” not only “to help his wife heal”, but also to “help people looking for a plant-based diet find alternatives that not only nourish the body, but delight the taste buds.”

Its first product is a delicious vegetable patty filled with healthy foods that can be prepared quickly and eaten on the go.

All About Netflix’s Ming Tsai iron boss

Ming Tsai is a chef and restaurateur who enjoys “sharing the wonders of East-West cuisine, and helping you eat super good, super easy.” He is also the host of the longest-running cooking show on PBS, Simply Ming. After 20 years on PBS, he launched MingsBings “Plant-Powered Pockets”.

The Dayton, Ohio native started cooking in his early years. Growing up, Tsai spent hours cooking alongside her mother and father in their family restaurant, Mandarin Kitchen. Through his experience, he learned how catering works and the art of making everyone happy through food.

He attended high school at Phillips Academy, Andover, after which he joined Yale University and graduated with a degree in Mechanical Engineering. Tsai has not given up on her passion for cooking. Over the summer, he attended Le Cordon Bleu cooking school and apprenticed in restaurants in Paris.

After his studies, the cooking lover moved to Paris to train with the famous pastry chef Pierre Hermé. He then traveled to Osaka to train with Sushi Master Kobayashi.

To hone his culinary skills and make them precise, he enrolled at Cornell University in the United States and obtained a master’s degree in hotel administration and hotel marketing in 1989.

After years of learning and training, Tsai opened her Blue Ginger restaurant in 1998 in Wellesley, Massachusetts. His restaurant’s innovative East-West cuisine has impressed diners and in its first year of operation, his restaurant earned 3 stars from the Boston Globe. Boston Magazine also named it Best New Restaurant, and in 1998 the James Beard Foundation also named Blue Ginger Best New Restaurant. Tsai was also named Chef of the Year by Esquire magazine.

The rewards didn’t stop there. In 2007, his restaurant received the “Ivy Restaurant and Institutional Award for achieving the highest standards of food, hospitality and service,” according to its official website. In 2009, Tsai and Blue Ginger won the IFMA Silver Plate Award.

It was also named “one of Boston Magazine’s 50 Best Restaurants” in 2012. But after 19 years of excellence, Tsai closed the restaurant in June 2017 “to pursue other opportunities.”

In early 2013, the chef opened his second restaurant, Blue Dragon, an Asian gourmet pub. This restaurant was also named one of “24 New Restaurants You Need to Know in America” by Zagat and one of “2013’s Best New Restaurants” by Esquire magazine.

In 2000, Tsai was named to People magazine’s 50 Most Beautiful People list.

The Other Adventures of Ming Tsai

Tsai began his television career as a host with Food Network’s East meets West with Ming Tsai. Following this, his other series of culinary adventures, Ming’s Quest also broadcast on the network.

He is well known as the host of the PBS cooking show, Simply Ming, which received two Emmy nominations for Outstanding Culinary Program and Outstanding Culinary/Lifestyle Host. He is also the show’s executive producer. It is one of the longest running cooking shows on PBS.

Besides being a host, Tsai is also an author. He has written five cookbooks: Blue Ginger, Simply Ming In Your Kitchen, Simply Ming, Ming Master Recipes and Simply Ming One Pot Meals.

Flow iron boss on June 15, Wednesday to see Tsai’s cooking skills in the cooking competition.

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