SM City Bacolod Welcomes Chinese-American Culinary Expert Grace Young.

SM City Bacolod has always been the City of Smile’s top destination mall with its endlessly exciting shopping, dining, entertainment, and leisure choices that make room for just about any occasion, craving, mood, and budget.  But apart from the options that will make you spend the whole day at this bayside mall, the mall also offer ideas and items that will make home life so much easier and brighter.

There’s the SM Supermarket where you can pick the best food brands and the freshest ingredients to prepare your family’s meals with; as well as the SM Department Store to make your kitchen more inviting to cook in.

At 3PM on October 26, 2010 at the Event Centre, join SM City Bacolod in welcoming a Chinese-American woman whose passion for the native and immigrant flavors of China has spurred the publication of three books on the subject and has made her name in the contemporary culinary scene.

Grace Young: Reigniting the Fire of the Wok

The wok: a beautiful and versatile cooking vessel that is almost synonymous to the art of Chinese cooking and has graced kitchens from every corner of the world.  However, as time progressed, the majesty of this art and vessel has been forgotten and has been deemed by many as plain and plebian.

This is where Grace Young comes in—a slight Chinese-American woman with a bright smile—and her three books on a subject that reconnect thousands of Chinese expatriates to home.  Her first book, The Wisdom of the Chinese Kitchen, recorded the mix of Chinese and American culture of her childhood, as well as the stories of others who had wandered far from the mainland.  This maiden effort on culinary literature has earned the IACP Le Cordon Bleu International Cookbook Award, the James Beard World International Cookbook Award, and a finalist spot in the IACP First Cookbook Awards.

The art and technique of wok cookery largely figured in Grace’s next books, aptly titled The Breath of a Wok and Stir-frying to the Sky’s Edge.  Her second book stemmed from her realization that most Chinese-Americans know little about their own culinary traditions, especially ones that involve the wok.  Aside from taking her to a 25-city tour to spread the wonders of wok cookery, the book has also won her the IACP Le Cordon Bleu Best International Cookbook Award, the Jane Grigson Award for Distinguished Scholarship, and the World Food Media Awards Best Food Book. 

Her latest book Stir-Frying to the Sky’s Edge, on the other hand, was awarded the IACP Culinary Trust eGullet Society for Culinary Arts and Letters Culinary Journalist Independent Study Scholarship, through which Grace was able to research on stir-frying culture among the Chinese communities in Peru, Jamaica, Burma, Malaysia, Singapore, Vietnam, Macau, India, Indonesia, South Africa, Libya, and the Mississippi Delta.

Dubbed as a “poet laureate of the wok” by acclaimed food historian Betty Fussell, Grace continues to take the art of wok cookery to a new level—one where we can reconnect the past of our ancestors to our modern kitchen.  Staying true to the age-old Chinese expression that says “one wok runs to the sky’s edge,” Grace proves that the cook who uses the wok becomes master of the cooking world.

Learn more about the wonders and delights of Chinese kitchens, cherished recipes, and heartwarming stories through a special cooking demo by Grace Young at the Event Centre of SM City Bacolod.  Kitchen Recipes from the Heart also has a very special guest, Amy Besa, a US-based Filipina also making waves in the American culinary scene with her restaurants Cendrillon and Purple Yam, and her book Memories of Philippine Kitchens.

Meet Grace Young and Amy Besa at SM City Bacolod!

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