Ming Tsai is a James Beard and Emmy Award Winning chef, author, and TV Host/Producer.  When I spoke at Wellesley in 2012 I tried to have dinner at his restaurant Blue Ginger, where I’d been hearing about his signature Garlic Black Pepper Lobster dish.  I’ve still never eaten his food, but we did hang out at the C-100 Conference. In this podcast, we talk about what food was like growing up, how it feels being one of the few Asian faces on television, racism, and his views on what he calls “Con-Fusion Cuisine.” Theme music is by Podcast Guest Goh Nakamura. Keep in touch via Instagram, Twitter, and Facebook @mslynnchen. xo Lynn