Tri-C Famous: Ky-wai Wong
#TriCFamous is a bimonthly feature that introduces readers to the people who make the College work while providing a sneak peek into their lives off campus.
Ky-wai Wong joined Tri-C in 2011 as an adjunct faculty member in the Hospitality Management program. Now a tenured assistant professor, he mainly teaches hands-on kitchen laboratory classes. His background in fine dining includes stints at Blake’s Seafood Grille, fire food and drink, LockKeepers and Park City Diner. Learn more about “Chef KY” in this week’s Tri-C Famous.
1. What’s your favorite book, and why?
Down and Out in Paris and London by George Orwell. It’s a narrative account of what European kitchens were like at the turn of the century. I love this book because I can appreciate how much progress has been made as far as professional kitchen technology and management, while the culture and mentality has stayed (hilariously) the same.
2. Tell us your best “celebrity encounter” story.
I used to work for the InterContinental Cleveland hotel, so I’ve had the opportunity to cook for numerous celebrities and politicians (including President Bill Clinton, Oprah and a Saudi prince). But the one that stands out to me is violinist Itzhak Perlman. He had the sautéed sea bass with tomato coulis, fava beans and pesto. My teenage daughter plays the violin in her school orchestra, and she was completely awestruck when I told her that I once cooked him lunch. It made me feel good not to be the annoying dad for a brief moment!
3. What’s your favorite international cuisine? Favorite dish?
I love Thai food. My favorite dish is som tam (green papaya salad).
Want to be Tri-C Famous? Email firstname.lastname@example.org for a chance to be featured (or to nominate someone else!)
July 13, 2021
Beth Cieslik, 216-987-4538 or email@example.com