CELEBRATE PRIDE: MOCA Food Talks with Anita Lo - Hosted by Kian Lam Kho

Thu, Jun 27, 2019 @ 6:30pm - 7:30pm

PURCHASE TICKETS NOW!

 

Tickets are $15 and include food samples, wine, and Museum admission. Members receive complimentary tickets. Not a Member? Join today!

 

Join us as we celebrate Pride Month with an intimate chat with Anita Lo about her incredible career as a proud gay Chinese-American chef. Anita, who has inspired a generation of young Asian chefs, will talk about her experience as a successful chef and restaurateur. She will also demo a delicious recipe, Cauliflower Chaat with Almonds, from her new book Solo: A Modern Cookbook for a Party of One.


Anita Lo, a first generation Chinese-American, grew up with her family in Birmingham, Michigan, and fostered an interest in food at a young age. While earning a degree in French language at Columbia University, she studied at Reid Hall—Columbia's French language institute in Paris. She fell in love with the food culture and vowed to return. Back in the United States, Lo accepted her first kitchen job as garde-manger at Bouley, and after a year, she decided to move back to Paris and enroll in Ecole Ritz-Escoffier, a revered culinary institution.

 

After training as an aerospace engineer and developing software on Wall Street for more than twenty years, Kian Lam Kho decided to pursue his passion for cooking. He apprenticed in the kitchen of Chef Josh Capon at Canteen (now Lure Fishbar), in New York City’s Soho neighborhood, where he learned to produce modern American food. However, it was Chinese cooking that interested him the most. After Canteen he started organizing pop-up Chinese banquet events to showcase the variety of ingredients and versatility of techniques in Chinese cuisine rarely experienced in American Chinese restaurants. He continues to work at different restaurants as a guest chef, creating unique Chinese banquet events. In January of 2008 Kian created the Chinese cooking blog Red Cook. The blog emphasizes the importance of understanding proper Chinese cooking techniques while describing them in historical and cultural context. Red Cook was selected as a finalist and nominated for the James Beard Foundation Award in 2011. Kian teaches Chinese cooking classes at the Institute of Culinary Education, Brooklyn Kitchen and Haven’s Kitchen. He offers popular classes in dumpling making and stir-fry techniques. Kian is also very involved with culinary professional groups and often participates in panel discussions and conducts lectures on Chinese cooking, culinary culture and history. His cookbook, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, will be published in September 2015.