Tracy Chang is the chef/owner of PAGU restaurant in Cambridge, MA. She is a Boston College alum, with a B.S. in Finance. She also holds certificates in pâtisserie from Le Cordon Bleu Paris. She trained in the kitchen with three star Michelin chef Martin Berasategui in San Sebastian, Spain, worked on his television programming and spearheaded his communications and public relations. She has also been a teaching fellow at the Harvard Science & Cooking Program, founded by Spanish Chef Ferran Adria. Prior to opening PAGU, she founded a pop-up restaurant, Guchi’s Midnight Ramen and hosted events with restaurants, startups, nonprofits, and universities. She is an alum of the James Beard Foundation Bootcamp for Policy & Change program, and a 2020 James Beard Best Chef Northeast semifinalist. Recently she helped launch the Off Their Plate initiative in Boston, feeding healthcare workers in the emergency departments dealing with Covid-19, while providing economic relief to restaurant employees. The initiative has expanded to nine cities nationwide, raised more than $3 million, and restored more than $1.5 million in wages.
July 5 - Safety
Safe Operations & Food Handling During COVID-19