For more than 30 years Susanna Foo has changed the paradigm
of Chinese food, melding traditional Chinese ingredients with
classical French techniques. With two cookbooks and two James
Beard Awards, she is widely recognized as one of America’s top
Chinese chefs.Susanna Foo was born in Inner Mongolia, China and
raised in Taiwan where she learned the spices, grains, and produce
indigenous to the region. Training at the Culinary Institute of America
in Hyde Park, NY, taught her new methods of preparation and exposed her
to Western ingredients that mirrored Chinese ones. She combines these two
different influences beautifully and is one of the founders of Asian fusion cuisine.

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