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Eddie\u00a0Huang\u00a0might be the TED Fellows’ first working chef. Then again, he might be a few other things too.\u00a0Huang \u201cdefies description,\u201d according to a feature last week in The New York Times<\/i><\/a>. The profile captures his refusal to be categorized in any manner \u2013 be it by his Taiwanese heritage, by his deep love of hip-hop or by his status as a triple-threat chef, writer and television host.<\/p>\n Yes, Huang is a chef — he pioneered Cheeto-fried chicken<\/a> and is the chef and co-owner of the New York City Taiwanese bun shop BaoHaus<\/a>. However, as Huang tells the Times, \u201c<\/i>I have more to say as a writer than from behind a wok.\u201d<\/p>\n Huang writes the blog Fresh Off the Boat<\/a>, where he discusses everything from race representation in shows like Girls<\/i> to what it was like growing up in suburban Orlando. And tomorrow, Random House will release his memoir, also called Fresh Off the Boat<\/i><\/a>, which fellow chef Anthony Bourdain describes as \u201cmercilessly funny.\u201d<\/p>\n Last October, Vice launched Huang’s exploratory food and travel show, also titled\u00a0Fresh Off the Boat<\/i> — an online series with new segments every week. And to further complicate his classification, Huang was also once a corporate lawyer and, after being laid off, turned to stand-up comedy.<\/p>\n \u201cMy only goal as a comedian was to stomp the life out of the model-minority myth,\u201d Huang tells the Times. \u201c<\/i>I want to prove you don\u2019t need to have academic syntax to be intelligent.\u201d<\/p>\n
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