Chef Shuai Wang was the runner-up on the 22nd season of Bravo’s Top Chef and is the force behind two standout restaurants in Charleston, South Carolina—Jackrabbit Filly and King BBQ—where he brings together the flavors of his childhood in Beijing and the spirit of the South in some pretty unforgettable ways. He grew up just a short walk from Tiananmen Square, in a tiny home with no electricity or running water, where his grandmother often cooked over charcoal. Later, in Queens, New York, his mom taught herself to cook—her first dishes were a little salty, but they were always made with love. And somewhere along the way, Shuai learned that cooking wasn’t just about food—it was about taking care of people. After years working in New York kitchens, he made his way to Charleston and started building something that feels entirely his own. Today, we’re talking about how all those experiences come together on the plate, the family stories behind his cooking, and what it’s been like to share that journey on national TV. For more info visit: southernliving.com/biscuitsandjam Learn more about your ad choices. Visit podcastchoices.com/adchoices…
Ekonomi an Kreyòl se yon Podcast ki la pou aprann ou diferan konsèp ekonomik yo an kreyòl men tou pou fè w konprann pi byen sitiyasyon ekonomik yo e enfòme w sou pri dola ak lot lajan etranje yo ekonomi an( to chanj) . Pa neglije swiv li pou w aprann plis. Present by: Frantz Vilsenat and Emmanuel Louis-Jeune Support by: Intello Magazine, TAKE Production LD Company and CADHai
Ekonomi an Kreyòl se yon Podcast ki la pou aprann ou diferan konsèp ekonomik yo an kreyòl men tou pou fè w konprann pi byen sitiyasyon ekonomik yo e enfòme w sou pri dola ak lot lajan etranje yo ekonomi an( to chanj) . Pa neglije swiv li pou w aprann plis. Present by: Frantz Vilsenat and Emmanuel Louis-Jeune Support by: Intello Magazine, TAKE Production LD Company and CADHai