“Advertisements.” The Cambridge Chronicle, 17 September 1959, p.21. Dumpling Dreams: How Joyce Chen Brought the Dumpling from Beijing to Cambridge. New York, Lippincott, 1962.Ĭlickard, Carrie. Photo courtesy of Stephen Pinkerton, Mount Auburn CemeteryĬhen, Joyce. In 1967, she had her own national PBS show, “Joyce Chen Cooks,” filmed at the WGBH studios, using the same set as Julia Child’s “French Chef.” The show also became popular with international audiences. In the early 60’s Chen taught cooking classes at the Cambridge Center for Adult Education, which were very popular. Joyce Chen Foods imported and sold lines of kitchenware and self- published The Joyce Chen Cookbook in 1962. After Nixon visited China in 1972, a new trade agreement was signed, which enabled Chen to import needed ingredients. She also aspired to make Chinese ingredients and utensils accessible to the American public. As a descendant of a war hero in China, she became a pioneer in her field. The chefs specialized in five primary cooking styles: Kan Shao Kung Pao Ma P’o Yu Hsiang (all Szechuan) and Moo Shi (Mandarin), and Shanghai cuisine.Ī perfect example of Chen’s ethos was her clever coining of the term “Peking Ravioli,” to entice Americans, making the pan-fried meat potstickers a household word in Boston and beyond. location on two floors with the kitchen in the basement. In 1973, Chen opened her 350-seat Rindge Ave.
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