About the Author

Yuci Tan took up the study of food sculpture in Beijing and has degrees from culinary art schools both in China and in America. She has applied her art at the Ritz Carlton and Marriott hotels in Philadelphia and in many country clubs including Saucon Valley. She teaches garnishing at several colleges and her work won awards at the 1998 International Hotel Olympics in London. She has also pioneered her own style of food sculpture, which is a combination of Chinese paper cutting, food sculpture, and American culture.