This is Good Night Stories for Rebel Girls.

Hi, Rebels. This is Good Night Stories for Rebel Girls, the interview. I'm your host,

Ina, and today we're talking to pastry chef, restaurateur, and cookbook author Joanne Chang.

Hi, Joanne. I can't wait for our Rebel Girls to learn more about your journey.

Would you please begin telling us your name, where you're from, and what you do?

I'm Joanne Chang. I am a pastry chef and a restaurant owner and a bakery owner.

I own flour bakery and

Mears and Chang along with my husband and business partner Christopher Myers in Boston and

Cambridge. I like to know how you became an owner of a restaurant and bakery. Let's start with

your childhood. Growing up in Texas and Oklahoma, what did you like to do for fun as a kid?

When I was a kid, I loved just being outside and running around with my friends, but I also

really loved being inside with my mom in the kitchen, and I really loved studying for some

reason.

I loved being in the library.

I loved going to school, so I kind of liked doing all of it.

What was your favorite food to eat growing up? Did your family like to cook?

My mom was a really great Taiwanese cook. I have so many great memories of being in the kitchen

with my mom. I think my favorite thing that we would make is my mom's pork and chive dumplings.

She would make a huge batch of the filling and then she and I would sit on the kitchen

table and just fold dozens and dozens and dozens of dumplings.

Those sound like delicious memories.

Can you tell us more about what makes Taiwanese cooking unique? It's really fresh.

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