Interview with Fuchsia Dunlop, Writer and Chinese Cuisine Specialist; London

Fuchsia Dunlop is an award-winning cook and food-writer specializing in Chinese cuisine. She trained as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, China, and has spent two decades researching and writing about Chinese food. She is the author of four books, including Every Grain of Rice: Simple Chinese Home Cooking. Fuchsia has won four James Beard awards for her work.

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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.