Cooking School Registration: 305-367-5931




Maximum 20 students

Friday, January 26 

9:30 a.m. – 12:00 p.m. | $125

Named the "Poet Laureate of the Wok" by the food historian 
Betty Fussell, and the” Stir-Fry Guru and Stir-Fry Master” by 
The New York Times, Grace Young has devoted her career to 
celebrating wok cookery and its global significance as a tool for 
preparing healthful and delicious meals. She’s been stir-frying 
since she was a teen, growing up in a traditional Chinese home in 
San Francisco where her parents cooked the Cantonese dishes 
they had eaten in China. Young is the go-to professional and 
authority on all things Chinese. Her latest cookbook, “Stir-Frying 

to the Sky’s Edge,” a treatise on the Chinese tradition, culinary history and technique of 
stir-frying popped up on best books of the year lists across the nation and won the James Beard 
Foundation’s Best International Cookbook Award. Young is a four-time IACP award-winning 
writer, including the Jane Grigson Award for distinguished scholarship and the 2017 IACP Digital 
Media Single Food Focused Video Award. Grace is featured on Stir-Fry 
Guru video series and writes the monthly “Market Watch” column for WeightWatchers 
magazine. Grace has been featured in The New York Times, All Things Considered, and on 
"CBS News Sunday Morning" and her work has appeared in The Washington Post, Bon Appétit, 
Food and Wine, Cooking Light, Eating Well, Fitness, Shape, Fine Cooking and Saveur. Grace is 
the co-founder of Wok Wednesdays, an online stir-fry and wok support group and she has 
taught more than 10,000 students with her popular class, “The Art of Stir-Frying.” In 
2016, Grace was one of the culinary experts showcased in the Museum of Chinese in America’s 
exhibition, “Sour, Sweet, Bitter, Spicy” and the Museum of Food and Drink’s exhibition, “Chow.” 
Grace was named one of the 40 for 40 Women honorees for the American Museum of Natural 
History’s Margaret Mead Film Festival. She was recently included in the list of 100 
Greatest Home Cooks. If you’re ready to master the wok, it’s a good idea to join Young as she 
demystifies one of the world’s oldest cooking techniques and celebrates the joys of a tradition 
that has found its way to nearly every corner of the world.

 “When It comes to stir-frying, I have a guru... Grace Young,” - The New York Times


Chinese Trinidadian Stir-Fried Shrimp with Rum • Cashew Chicken

Stir-Fried Lettuce with Garlic Chilies • Stir-Fried Ginger Bulgur with Broccoli and Corn

Bonus Recipe: How to Season a Carbon-Steel Wok with Scallions and Ginger

Books will be available for purchase and autographing.