A Conversation with Asian Women in the Culinary Arts
Monday, February 11, 2008

The Metropolitan Museum of Art


Sohui Kim
Chef/Owner, The Good Fork
Sohui is chef and owner of The Good Fork in Red Hook, Brooklyn. She has worked at Annisa, Blue Hill, and the Sony Club. Sohui opened The Good Fork in early 2006 with husband Ben Schneider, to glowing reviews. According to The New York Times, The Good Fork "has become one of those restaurants that inspire passionate devotion in its fans, who essentially double as evangelists". Another review says, "this is the most polished food I have had in ages. The menu varies but always includes light pastas and dishes with an Asian flair, a nod to chef Sohui Kim's Korean heritage". Before her foray into cooking, Sohui worked as a regional sales and distribution manager for a Japanese architectural publisher. She's also mother to a five month-old baby girl.

Eileen Yin Fei Lo
Teaching Chef, Author & Consultant
Eileen is an educator, chef and author of ten cookbooks covering the breadth of Chinese cuisine. The doyenne of Chinese cooking in the US, Eileen is often referred to as the 'Cantonese Julia Child'. Her career spans an impressive four decades - she is presently Consultant Chef to the China Institute and teaches Chinese Cookery at the culinary Arts Department of the New School. A multiple award winning author, Eileen was recently awarded a Silver Spoon for her life's work last year by the Food Arts Magazine. She has written on books and food for The New York Times, The New York Times Magazine, Gourmet, etc. She has been featured on all major TV networks and the Food Network. Eileen is truly a trailblazing pioneer in the world of Asian cooking in the US.

Surbhi Sahni
Pastry Chef, Devi
Surbhi is the Pastry Chef at Devi Restaurant where she masterfully combines textures, tastes, colors, cultures and imagination to provide the sweet finale to the restaurant's multi-dimensional culinary offerings. Prior to Devi, Surbhi worked in the pastry kitchen at davidburke & donatella in New York City. She also served as executive pastry chef at Manhattan's Amma, where she collaborated with acclaimed chefs Suvir Saran and Hemant Mathur to design Asian fusion desserts that garnered the restaurant accolades. Surbhi made her mark on New York's culinary map when she served as executive pastry chef at Tamarind restaurant in 2001. Her creations have been featured in O, The Oprah Magazine, The New York Times, New York Daily News, Time Out New York, New York Magazine, The Wall Street Journal, and more.

Lee Anne Wong
Executive Chef of Event Operations, French Culinary Institute, Top Chef Contestant & Culinary Producer
Lee Anne is Executive Chef of Event Operations at the French Culinary Institute, where she now composes original menus of her modern global fusion style, drawing on her artistic background for inspiration. Lee Anne shot to fame as one of the most popular contestants on the first season of Top Chef on Bravo TV. She has subsequently worked as supervising Culinary Producer for the series and has served as culinary consultant for the remake of the film 'Mostly Martha'. She is the star of her own weekly webisode series, "The Wong Way to Cook" on She has worked at the French Laundry, Charlie Trotter's of Chicago, Nobu Malibu and as sous chef at Aquavit. She also assisted in the PBS production of "Chef's Story," a new TV series filmed at The French Culinary Institute and starring 26 of America's greatest chefs.

Moderated By:
Vibhuti Patel
Journalist & Assistant Editor, Newsweek International
Vibhuti is an editor at Newsweek International who writes about arts, culture, and food. Born in India, Ms. Patel is a home cook who specializes in vegetarian food from the Western state of Gujarat. In 1982, before the advent of authentic Indian restaurants in the United States, the late Craig Claiborne, food critic of the New York Times, invited her to cook for him in his kitchen in East Hampton, N.Y. His feature about Ms. Patel's food appeared on the front page of the Times Living Section along with a full page of her recipes for a festive multi-course dinner inside. Ms. Patel carries her spice box whenever she travels-whether for a weekend in the country or on longer vacations-so she can cook for friends wherever she is.

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