Trailblazers

Sanctuary celebrates a renowned chef, restaurateur, and cooking show host who introduced Americans to Chinese food. She left an indelible mark on the food industry in the United States.

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Joyce Chen
​(1917-1994)
Photo: Smithsonian Institute

Joyce Chen (1917-1994), renowned chef, television personality, and restaurant owner, introduced Chinese food to the American public. Her photo was included on a U.S. stamp in 2014, and a “Festival of Dumplings” is held in Cambridge, Massachusetts, every year to honor her birthday.
 
Born in Beijing, China, in 1917, she discovered her passion for cooking at a very early age. Her father, a railroad administrator and city executive, hired a family chef that cooked all of their meals. Joyce learned about Chinese cuisine simply by watching their chef and other family members cook in their home kitchen.
 
Along with her husband, Thomas Chen, and their two children, Henry and Helen, the family left Shanghai, China, in 1949 and moved to Cambridge, Massachusetts. While living near Harvard University and MIT, she frequently met Chinese students who missed the food they had grown up with. She would cook food to be served at school events. Her meals quickly became popular among college students and families at the Buckingham School.
 
This inspired Joyce to open her first restaurant in 1958, Joyce Chen Restaurant, where she introduced Chinese dumplings, which are now a global favorite. At this restaurant, she served both Chinese and American dishes to encourage customers to try new foods. She often served “buffet-style” meals, to allow customers to try samples of everything. She simplified communication between Chinese and non-Chinese restaurant workers by numbering menu items. Joyce refused to use harmful additives in her cooking, such as Red Dye #2, using healthier ingredients instead.
 
In 1962, she released her first cookbook, Joyce Chen Cookbook. She popularized Chinese authentic cuisine, including Peking Duck, Moo "Shi" Pork (now known as Moo "Shu" Pork), Scallion Pancake, and Hot and Sour Soup. She is credited with creating the term “Peking Raviolis” or “Ravs,” now popularly known as Potstickers.
 
Joyce was diagnosed with Alzheimer's Disease in the early 1980s and passed away on August 23, 1994.

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Some interesting facts...

• In 1967, Joyce opened her second restaurant called The Joyce Chen Small Eating Place.
• Joyce starred in her own cooking show, Joyce Chen Cooks, on PBS that aired worldwide.
• Joyce’s cooking show was filmed in the same studio as famous chef Julia Child’s show, and the two became good friends.
• She famously created and patented the Peking Wok, a flat bottom “stir-fry pan” and its handle in 1970.
• In 1968, she served the first “Soup Dumplings” (Shao Long Bao) and other northern dim sum items at her restaurant The Joyce Chen Small Eating Place.
• Joyce designed and sold her own line of Chinese cooking utensils in 1971.
• She bottled and sold Chinese sauces and oils to supermarkets. 

Click to Purchase Joyce's Book from Amazon
(Hard Cover and Soft Cover Available)

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Joyce Chen Foods

Archives

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