Business of Food Entrepreneurship and the Ultimate Dumpling Dinner Party

Hello, Bay Area Trojans! The USC Marshall Alumni Bay Area Regional Board invites you to join us for The Business of Food Entrepreneurship and Ultimate Dumpling Dinner Party experience on May 24 in Hayes Valley.

The Business of Food Entrepreneurship and Ultimate Dumpling Dinner Party experience features Chef Eddie Lo and his experience as an at-home culinary class instructor, soy sauce business owner, and investor of SF’s own Shuggies Trash Pie and Natural Wines. During this experience, we’ll enroll in Chef Eddie’s signature dumpling making class ($125 value) and learn how to make our own dumplings from scratch. After the class, we’ll eat our dumplings and dessert while hearing from Chef Eddie about how he grows, manages and scales his many food ventures.

This event is designed to have extremely limited capacity in order to maximize the experience. Alumni are encouraged to purchase tickets ASAP to secure their place. Tickets include a dumpling cooking class, business talk from Chef Eddie, dumpling dinner and dessert.

Date: May 24, 2024

Time: 5:30PM - 8:00PM

Location: Chef’s Kitchen 555 Fulton Street, San Francisco CA

About Chef Eddie Lo

Chef Edmund "Eddie" Lo comes from a family of restaurateurs, many of whom opened their own restaurants after immigrating from China to Milwaukee, Wisconsin in the 1980s.He has trained with Chef Oliva Wu, who taught an innovative, foundational curriculum for recipe-free cooking, food literacy and taste perception. He now works with her on the Liv Cook Eat brand of soy sauces. His cooking class is heavily influenced by her teachings. Eddie is an avid traveler and food blogger, and has cooked with chefs in France, Italy, Japan, San Sebastian, Vietnam and most recently, Oaxaca, Mexico.

• Eating with Edmund, Owner, Instructor, Host since 2022I host the Dumpling Dinner Party hybrid cooking class & supper club in Hayes Valley, San Francisco.

• Part-Owner since 2021I’ve invested in and advised on the opening and ongoing operations of Shuggie's Restaurant in the Mission, SF helping to further their mission of reducing food waste.

• Teaching Assistant since 2019I’ve taught with Olivia Wu at her teaching kitchen in Moss Beach, CA training hundreds of clients on cooking fundamentals and her signature Flavor Grid.

• Disneyland Industrial Engineer, Food & BeverageI worked on projects to streamline back of house operations of Restaurants on the resort property including Blue Bayou, Club 33, & Disney Vacation Club.

• Food Handler’s Certification (updated 2024)
• , Tokyo, Japan
• Le Cordon Bleu, Paris, France
• , Brittany, France
• Castello di Montalero, Piedmonte, Italy
• UC Berkeley, Bachelors in Industrial Engineering & Operations Research
• Cornell University, Masters in Operations Research with Hospitality, Nutrition, Wine, and Etiquette from the Nolan School of Hotel Administration

Host or Publisher USC Marshall Young Alumni Council