ArchivesSpace Public Interface

Abstract Jonathan Wu discusses growing up in the Bronx and Hartford, CT., and then his education at FCI which lead to his career as a restauranteur. Jonathan Wu has working in restaurants in Brittany, Madrid, and Venice, as well as in New York City. He has learned a variety of techniques over his career and has benefitted greatly from supportive bosses and exposure to different cultures and cooking techniques and prattices. Wu is now the founder of Fung Tu, a Chinese restaurant with a modern vision...

Abstract Kimmie Lee Tie discusses her early life in China and how World War II impacted her family and interestingly her diet. She talks about the experiences she had cooking on her family’s small farm and how after the war she married a Chinese American sailor and moved to the United States. Living in the US, Kimmie and her husband bought a Cantonese restaurant in 1957 which they operated for twenty years. In this environment, she taught herself how to cook with a wok and developed her Chinese...