Despite being only 16 at the time, Lucas Sin and a group of friends decided to start a restaurant in Hong Kong called “Claypot.” A few years down the line, his passion for cooking stayed with him as he pursued a cognitive science degree at Yale. In addition to working at food pop-ups around New Haven, he held one in his dorm called Y Pop-up. While on summer and winter breaks, he would cook at “super fancy places” in Japan. These experiences in pop-ups and fine dining exposed chef Lucas Sin of Junzi Kitchen to Chef’s Table-style cooking, and eventually led to the birth of the Junzi Chef’s Table dinner series—Junzi’s best-kept semisecret....
“Do you take any notice of people you don’t know?”
Updated at 11:42 p.m. on Feb. 28.
“People, planet, and profit:” How a local Italian trattoria is committed to environmental sustainability
Anyone who has heard of “An Inconvenient Truth,” the documentary written by Al Gore, probably knows that the Academy Award-winning film revitalized the global conversation on environmentalism. What one may not know, however, is that the 2006 film would also inspire two restauranteurs in Morningside Heights, now the proud owners of Pisticci, New York’s first carbon neutral restaurant....
A murdered mayor, a detective team made up of a police commissioner and a professor, an unusual love story, and a ‘missing’ relative. This was “Once Upon a Fortnight,” a creative and well-thought-out neo-noir musical comedy written by David Treatman, JTS/GS ’20 and Brent Morden, CC ’19....