Susanna Foo talks to MOCA about moving from place to place during her childhood in China as well as during her adulthood in the United States. She discusses attending school and working as a librarian before developing an interest in cooking which led her to become a chef. She shares her experiences at her family’s struggling restaurant and how her studies at the Culinary Institute of America helped her turn it around and ultimately led to her opening another restaurant and even writing her own cookbooks. She concludes by sharing her thoughts on the importance of Chinese food to Chinese culture and the diverse influences that have formed her own eclectic cooking style.