Title:Contributing WriterEducation:Boston UniversityLocation:New York, NYExpertise:Chinese cooking techniques, Chinese culinary history, Chinese culinary cultureKian Lam Kho is a food writer, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards-nominated Chinese home cooking blog Red Cook. His cookbook on Chinese cooking techniques, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, is the winner of the Julia Child First Book Award from the International Association of Culinary Professionals. Kian also co-curated an exhibit at the Museum of Chinese in America in October 2016 titled “Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America.“Kian has acted as a consulting chef in menu concept design for several restaurants in New York City and Fayetteville, Arkansas, as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at many cooking schools located in New York, Idaho and Washington. He appears regularly as a speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants.M.S. in Aerospace Engineering, Boston UniversityB.S. in Aerospace Engineering, Boston UniversityEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Boston UniversityLocation:New York, NYExpertise:Chinese cooking techniques, Chinese culinary history, Chinese culinary culture
Title:Contributing Writer
Education:Boston University
Location:New York, NY
Expertise:Chinese cooking techniques, Chinese culinary history, Chinese culinary culture
Kian Lam Kho is a food writer, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards-nominated Chinese home cooking blog Red Cook. His cookbook on Chinese cooking techniques, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, is the winner of the Julia Child First Book Award from the International Association of Culinary Professionals. Kian also co-curated an exhibit at the Museum of Chinese in America in October 2016 titled “Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America.“Kian has acted as a consulting chef in menu concept design for several restaurants in New York City and Fayetteville, Arkansas, as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at many cooking schools located in New York, Idaho and Washington. He appears regularly as a speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants.
Kian Lam Kho is a food writer, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards-nominated Chinese home cooking blog Red Cook. His cookbook on Chinese cooking techniques, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, is the winner of the Julia Child First Book Award from the International Association of Culinary Professionals. Kian also co-curated an exhibit at the Museum of Chinese in America in October 2016 titled “Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America.”
Kian has acted as a consulting chef in menu concept design for several restaurants in New York City and Fayetteville, Arkansas, as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at many cooking schools located in New York, Idaho and Washington. He appears regularly as a speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants.
M.S. in Aerospace Engineering, Boston UniversityB.S. in Aerospace Engineering, Boston University
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
