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Emory University, Sodexo Chef Training, Demo

I had the opportunity to lead a campus dining service training and chef demo for Emory University and Sodexo. We had a full agenda that included food/cultural history, eco-friendly and sustainability, cooking healthy Chinese and Asian food, creating sauces from scratch, a primer on Asian vegetables, seasonings and spices plus Zen kitchen techniques that bring together color, shape, flavor and aroma!

The group was engaging and enthusiastic and I look forward to doing more with them. Enjoy the fun photos!

That's a big plate of vegetable lo mein!

Natalie Keng gets "thumbs up" from Emory's Sodexo campus dining staff





In the Heart, a Brother

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As a true “Chinese Southern Belle,” I was born a first-generation Chinese-American in Atlanta, Georgia and grew up in what was then, the small town of Smyrna,  the “Jonquil City.” Since I was the third and youngest daughter, everyone predicted, by hunch or by hope, that I would be a boy, since my mom already had two girls.


According to the Chinese tradition of favoring male children, conventional relatives would give their condolences at the news of a baby girl, and congratulations at the news of a baby boy. Legend has it that unlucky wives or concubines were doomed to suffer from a lifetime of guilt, poverty or even death for not delivering a male heir.


Fortunately for us, my father seemed impartial. As my mom and sisters often pointed out, “he spoiled you from the moment you were born!” Even my name is symbolic and auspicious: “ti” means humanitarian and is composed of the characters for “heart” and “brother.” Chinese people take their names very seriously as an embodiment of the person’s character and family reputation.


My dad took me fishing (“you can bait your own hooks or sit there”), camping, shooting, motorcycling, and hunting. I owned a Daisy BB-gun rifle and later shot a Kit 22 and a 44-Magnum. I don’t remember many pink things in my room. My dad liked the Sears brand and preferred durability and value over fashion colors!





Asian’d Out: Gimme a Taco


We taught several of our Chinese cooking classes back to back one month and I needed a break from my own dishes.  Often, we wouldn’t get the chance to eat before class and my mom and I would be famished afterwards. After teaching about eggrolls, spring rolls, stir-fries and multiple varieties of noodles and tofu, we would be “Asian’d out.” We’d hit the Waffle House or Steak ‘n’ Shake to debrief and relax. My mom likes the porkchops. I love grits. My dad’s favorite is a BK Whopper or the chili spaghetti.  Recently, I had my first tacos at Don Pedro’s, a little stand in Pinetree Plaza on Buford Highway. Very tasty tacos, rice and beans, and the salsas! It’s hard to beat good old comfort food!