In 1973, Cambridge-based TV chef, restaurateur and cookbook author Joyce Chen wanted to make a documentary... but not just any documentary. She wanted to film a family trip to China and show American audiences footage of Chinese cuisine, schools, hospitals, open-air markets, embroidery, doll-making factories, etc. in an effort to foster a better understanding of her homeland. Her son, Stephen, had even taken a crash course in shooting 16mm film at GBH in preparation for the trip. However, before
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In 1973, Cambridge-based TV chef, restaurateur and cookbook autho…
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In 1966, Cambridge-based cookbook author and restaurateur Joyce Chen became the first woman of color to host a nationally-syndicated instructional cooking program with the debut of "Joyce Chen Cooks." The 26-episode series was produced in the same GBH studio as Julia Child's "The French Chef," and introduced popular Chinese dishes like Peking ravioli and sweet and sour pork to American audiences. On #InternationalWomensDay, learn more about the global impact and contributions of history-shaping
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In 1966, Cambridge-based cookbook author and restaurateur Joyce Ch…
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Joyce Chen turned her love of Chinese cooking into a culinary empire! She was a restaurant owner, TV host, cookbook author, and kitchenware innovator. A true entrepreneur ahead of her time! Watch “Don’t Trash Success” and more Tuttle Twins on the Angel app! | Tuttle Twins TV Show
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In 1966, Joyce Chen became the first woman of color to host a nationally-syndicated instructional cooking show when the GBH-produced "Joyce Chen Cooks" premiered on PBS. Six years later, Chen wanted American audiences to see more than just her Peking ravioli recipe — she wanted them to see her native homeland. So, along with her daughter Helen, son Stephen and a 16mm camera, Joyce hopped on a plane and paid a visit to her old stomping grounds. From the May 1973 WGBH Program Guide: "We don't ordi
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