Guest chef prepares Asian feast for Stevens Institute of Technology

On April 20, Pierce Dining Hall transformed into a colorful Shanghai street scene as Stevens Institute of Technology welcomed special guest Chef Anthony Hoy Fong who prepared an Asian-inspired feast for students, staff and faculty.

“The Sodexo dining team at Stevens is incredible and took the culinary experience to the next level,” said Chef Hoy Fong. “Chef Ken and Chef Louis are so professional and got every crazy ingredient I asked for, even going to Chinatown to get Szechuan peppercorn and Hoisin BBQ sauce.”

Chef Hoy Fong remarked, “The students here are the most polite I’ve ever met. They always say please and thank you and wait in line patiently. It is always a joy to come to Stevens.”

The elaborate menu featured Chinese BBQ Chicken Pizza made with Hoisin BBQ sauce; Dou Sha Calzone; Shanghai Street Noodle Bar; Eggplant and Long Bean Ma Po Tofu; Egg Drop Soup; and Coconut Pudding with Lychees.

The feast was extremely well received by all who attended.

“It was delicious,” said student Ryan Zupfer. “I can’t wait until he comes back to campus.”

On Sunday afternoon, Chef Fong and the Stevens culinary team worked side by side diligently prepping the menu. Monday morning found everyone cooking, chopping, shredding, and seasoning until Chef Fong was pleased with the execution.

“An event such as this gives our staff exposure to different cuisines, flavors and techniques,” said Chef Ken “It is a great way to expand their culinary horizons while providing an exciting and authentic experience for our customers.”

Chef Anthony Hoy Fong owns a consulting firm whose clients includes Food Network, Bravo and AOL. He currently serves as the culinary director for Top Chef University and Food Network star Guy Fieri. He has previously served as the culinary director for Tyler Florence, co-written three best-selling cookbooks, and co-wrote and culinary produced four seasons of Guy’s Big Bite and seven seasons of the hit Food Network show Tyler’s Ultimate. He has collaborated on the celebrity chef’s restaurant projects and partnerships nationwide. He appeared as a sous chef on Iron Chef America and served as a line-cook in the notable New York restaurants Daniel and Public. He is also an honors graduate of the French Culinary Institute.

“Chef Hoy Fong truly created authentic flavors with an American twist,” said General Manager Cynthia Farabaugh. “Students were smiling while standing in line and suggesting to friends which dish to try next.”