Chef Chiang refreshing Graduate lodge choices

Chef Chiang refreshing Graduate lodge choices

Chef Angeline Chiang arrived in Nashville in June to enliven the three meals ideas inside midtown’s Graduate Nashville lodge: Poindexter, Cross-Eyed Critters, and White Limozeen. Turning into a chef was not her preliminary plan as her undergraduate work was in molecular biology. She discovered her true calling in meals and hospitality. She had labored in a variety of notable eating places all through the Northeast and was the chief chef of Banyan Bar + Refuge in Boston earlier than transferring to Music Metropolis.

Chef Chiang refreshing Graduate lodge choices

What sparked your ardour for the cooking life?

After commencement, I accepted a place in a analysis lab. I hated it. It was flawed for me. A yr later, I stop. I assumed I’d wish to open a restaurant! I moved to New York and instantly jumped into restaurant kitchens. I had no formal coaching and no culinary college.  It was hands-on. Everybody was so welcoming and prepared to show me. I felt like this was the place I belonged.


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