The inaugural class of WEL fellows took place at Babson College in September 2017. Initiated by James Beard Foundation (JBF) supporter Jodie W.
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This is a very in-depth program on how to run your business day to day, year to year." They are so thoughtful on how to give the tools and support to empower entrepreneurial women, especially for someone like me who did not complete college. "It has already been so helpful," Chang tells New Times. Although the family began negotiations to secure their lease and transition to the new space before the onset of the pandemic, the young chef says she tips from WEL are helping in the reopening process. Roch and Politan Row), where they prepare a Nikkei-inspired menu of Japanese-Peruvian dishes.Īlthough Itamae closed in March in response to emerging coronavirus concerns, Chang says plans are under way to reopen in mid-November in a new 4,000-square-foot space at 140 NE 39th Street in the Palm Court complex.įor Chang, the WEL experience couldn't have come at a more propitious time. Following a few stints as a chef - including one at Michael Solomonov’s Miami restaurant, Dizengoff - Chang now helms her own kitchen alongside her brother Nando and their father, Fernando, at Itamae, located inside the MIA Market (formerly St. She was previously a semifinalist for the James Beard Award for Rising Star Chef of the Year.Ĭhang, who's 28, grew up in Peru and spent her childhood watching her father cook at a sushi restaurant. This year, Chang is one of 25 women chosen to participate in the James Beard Foundation's 2020 Women's Entrepreneurial Leadership Program (WEL). But for Valerie Chang, chef/partner at Itamae in the Design District, things could get a tiny bit easier thanks to the James Beard Foundation. Being a chef in Miami amid a pandemic is even harder. Serve in the skillet.Being a chef in Miami is hard. Remove from oven and let cool slightly, about 10 minutes. Bake until the dough is cooked through and golden brown, 25 to 30 minutes.Pour the melted butter evenly over the top of the dough and sprinkle with the remaining ½ cup mozzarella. Remove the pan from the heat and stir in the vinegar. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Once melted, stir in the scallions, garlic, red pepper and salt.
Melt the butter in a medium skillet over medium-high heat.If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. Fold the dough around the cheese and roll into balls. Place 1 teaspoon of the mozzarella in the center of each biscuit round you will use about 1½ cups of the mozzarella for this.Don't worry if any biscuits tear: just press the torn pieces back together. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Gently pull the layers apart at the middle to divide the biscuits in half. Remove the biscuits from the package and lay them out on a clean work surface.Lightly grease a 6-inch cast-iron skillet with canola oil spray. Special equipment: a 6-inch cast-iron skillet.
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