Normally, turning your back on a degree in mechanical engineering from Yale is not a good career move. But Ming Tsai's decision to pursue a cooking career has paid off. In 1998 he opened Blue Ginger in Boston and it appeared on everyone's list of best new restaurants. That same year, he was named Chef of the Year by Esquire. In 2002, the James Beard Foundation declared him the best chef in the Northeast. Since then, he has become a one-man empire, signing a deal with Target for a line ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.