Scope and Contents Danny Lee discusses growing up the child of immigrants with influences of Korean culture, food, and language, attending Thomas Jefferson High School for Science and Technology in Alexandria, Virginia, the impact of his father's early death on the family, his mother's restaurant enterprises, attending the University of Virginia in Charlottesville, Virginia, his culinary training, opening Mandu in Dupont Circle and Mount Vernon Triangle, Washington, D.C. with his mother, collaborating with...

Scope and Contents Danny Lee discusses growing up the child of immigrants with influences of Korean culture, food, and language, attending Thomas Jefferson High School for Science and Technology in Alexandria, Virginia, the impact of his father's early death on the family, his mother's restaurant enterprises, attending the University of Virginia in Charlottesville, Virginia, his culinary training, opening Mandu in Dupont Circle and Mount Vernon Triangle, Washington, D.C. with his mother, collaborating with...

Scope and Contents Danny Lee discusses growing up the child of immigrants with influences of Korean culture, food, and language, attending Thomas Jefferson High School for Science and Technology in Alexandria, Virginia, the impact of his father's early death on the family, his mother's restaurant enterprises, attending the University of Virginia in Charlottesville, Virginia, his culinary training, opening Mandu in Dupont Circle and Mount Vernon Triangle, Washington, D.C. with his mother, collaborating with...

Scope and Contents Edward Lee discusses his childhood in the Canarsie neighborhood in Brooklyn, New York, New York, his desire from a young age to be in the kitchen, entering the foodservice industry at the age of 14 as a busboy, his short stint at Peter Kump's New York Cooking School, opening his first restaurant Clay, the enormous strain of his early success, moving to Louisville, Kentucky to reset personally and professionally, opening Succotash in National Harbor, Maryland then Washington, D.C., his views...

Scope and Contents Edward Lee discusses his childhood in the Canarsie neighborhood in Brooklyn, New York, New York, his desire from a young age to be in the kitchen, entering the foodservice industry at the age of 14 as a busboy, his short stint at Peter Kump's New York Cooking School, opening his first restaurant Clay, the enormous strain of his early success, moving to Louisville, Kentucky to reset personally and professionally, opening Succotash in National Harbor, Maryland then Washington, D.C., his views...

Scope and Contents Edward Lee discusses his childhood in the Canarsie neighborhood in Brooklyn, New York, New York, his desire from a young age to be in the kitchen, entering the foodservice industry at the age of 14 as a busboy, his short stint at Peter Kump's New York Cooking School, opening his first restaurant Clay, the enormous strain of his early success, moving to Louisville, Kentucky to reset personally and professionally, opening Succotash in National Harbor, Maryland then Washington, D.C., his views...

Scope and Contents Yesoon Lee discusses her childhood in Seoul, Korea during and after the Korean War, attending graduate school for music composition at the University of Illinois at Urbana-Champaign where she met and married her husband, moving to Northern Virginia, teaching at Averett College in Danville, Virginia, operating Pica-deli in Alexandria, Virginia, the impact the early death of her husband had on her life, opening Charlie Chiang's Kwai in Ronald Reagan National Airport, opening Mandu in Dupont...

Scope and Contents Yesoon Lee discusses her childhood in Seoul, Korea during and after the Korean War, attending graduate school for music composition at the University of Illinois at Urbana-Champaign where she met and married her husband, moving to Northern Virginia, teaching at Averett College in Danville, Virginia, operating Pica-deli in Alexandria, Virginia, the impact the early death of her husband had on her life, opening Charlie Chiang's Kwai in Ronald Reagan National Airport, opening Mandu in Dupont...

Scope and Contents Yesoon Lee discusses her childhood in Seoul, Korea during and after the Korean War, attending graduate school for music composition at the University of Illinois at Urbana-Champaign where she met and married her husband, moving to Northern Virginia, teaching at Averett College in Danville, Virginia, operating Pica-deli in Alexandria, Virginia, the impact the early death of her husband had on her life, opening Charlie Chiang's Kwai in Ronald Reagan National Airport, opening Mandu in Dupont...