Second-generation Asian chefs modernize cuisine

11/14/2012 | Wall Street Journal, The

Bay Area-based Asian chefs following in the footsteps of their parents are modernizing recipes and changing the way they run the family business. The younger generation is more aggressive with marketing and more adventurous when it comes to embracing trends such as food trucks. These changes are creating an upscale Asian food culture that's worlds away from the Asian food scene of just a few years ago. "People used to think of Asian food as cheap food," said Thy Tran, founder of the Asian Culinary Forum. "But it's starting to evolve."

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Senior Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN