Let me tell you a story: Earlier this summer, my friend introduced me to a talented young Taiwanese-American chef named Eric Huang. He had cooked at Cafe Boulud with Daniel Boulud, Gramercy Tavern with Michael Anthony, and Eleven Madison Park with Daniel Humm. I found out later that he went to Juilliard for cello and graduated from Northwestern University. He was also an exceptional writer from what I could read on…
