Yale Alumni Live with Personal Chef Mark C. Tafoya ’93

Mark C. Tafoya is a New York City personal chef. He is also a world traveler and self-taught gourmand. A graduate of Yale University and a former Broadway actor, his love of travel and food has taken him around the world. He’s looking forward to sharing his love of world cuisine with you!
Personal Chef Mark Tafoya has been featured in the New York Times, USA Today, The Wall Street Journal, Fast Company, TheStreet.com, Time Out New York and Bon Appetit, on the FOX Business Channel, and his food writing appears in the anthology Food and Philosophy published by Blackwell Press. He is the co-author of the cookbook The Gilded Fork: Entertaining at Home, A Year of Dinner Parties.
Chef Mark was a co-founder of the Culinary Media Network, the world’s first all-food podcast network. Chef Mark has served on the National Advisory Council of the United States Personal Chef Association and twice been honored by the USPCA as Marketer of the Year. He is also part of the Speaker's Bureau of the US State Department, having done culinary diplomacy programs in Indonesia, Kazakhstan, Nepal, and soon Norway.

No registration required. Become a member of the Yale Alumni Facebook Group and tune in to watch on Facebook LIVE!

No Facebook? No problem — watch the directly on Zoom

Follow along as Chef makes dumplings. 

The ingredient list is as follows:

For the dumpling dough (making steamed dumplings or shumai):
•    3 cups Flour
•    1 cup freshly boiled water
•    1/4 cup room temp water
•    1 tsp oil

For the Pork dumpling filling:
•    1/2 pound ground pork (with nice fat content)
•    1/4 pound shrimp, peeled and deveined
•    1 tablespoon ginger, freshly grated
•    1 tablespoon soy sauce
•    1 tablespoon Shaoxing wine (or dry sherry)
•    1 teaspoon sea salt
•    1/4 teaspoon white pepper
•    1/2 pound napa cabbage
•    4 green onions, finely chopped
•    1 tablespoon sesame oil

For the Vegetarian filling:
•    1/4 cup dried shitake mushrooms
•    1/4 cup minced bamboo shoots
•    1/4 pack dried thin rice noodles
•    1 cup shredded cabbage
•    4-oz firm tofu, crumbled by hand
•    1/2 cup carrot, shredded (about 2 carrots)
•    2 cloves garlic, minced
•    1 tablespoon ginger, minced
•    2 tablespoons peanut oil (or vegetable oil, separated, and more to fry the dumplings)
•    2 tablespoons soy sauce, separated
•    1 tablespoon Shaoxing wine (or dry sherry)
•    1 teaspoon curry powder
•    1 teaspoon maple syrup
•    1/4 cup green onions, finely chopped

This event is presented by the Yale Alumni Association, the Yale alumni Facebook group, and Yale.NYC.

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