Join Hannah in her kitchen as she demonstrates how to prepare hand-pulled noodles, also called lamian in Chinese. This unique method of making noodles originated in China and are traditionally served on Lunar New Year to symbolize a long life ahead. They can be served in soups or stir-fried and served with sauce.
In addition to a live cooking demo, we will chat with Hannah on how her identity, journey, and passions inform her fight for a more expansive and equitable vision of the culinary field and beyond. We’ll also discuss two organizations she’s involved in: The Level Up Project, a virtual education initiative, community resource, and network of individuals committed to removing systemic barriers, and shifting power dynamics within various fields of craft and design and Heart of Dinner, a non-profit combating food insecurity and isolation in New York City’s elderly Asian American community.
If you would like prepare hand-pulled noodles along with Hannah, you can find the ingredients and recipe here: bit.ly/noodleswithhannah
Hannah graduated from Williams and later attended culinary school at Johnson & Wales University and has worked in New York City since graduating in 2012. She began her career at Daniel Boulud’s db Bistro Moderne, then worked at Gramercy Tavern and Battersby, while also doing stints in private events and catering. In March of 2019, Hannah partnered with Yen Ngo of Real Food Catering to open Van Đa (vanda.nyc), a modern Vietnamese restaurant that received a star from the New York Times and Michelin Guide’s Bib Gourmand recognition. Hannah is currently working on a Brooklyn-based, community-driven restaurant called HAEMA (haemabk.com), slated to open later this year. She is also Executive Chef of 1:1 Foods (1to1foods.com), a social enterprise that partners with independent restaurants to create unique meal kits and contributes a portion of its revenue to local food relief efforts.