Learn how a woman who couldn’t cook until her mid-20s became a successful restaurateur and expert in Asian cuisine.
Rosa Ross, a renowned chef and cookbook author, passed away at the age of 86 at her home in East Marion, N.Y. She was known for her unique culinary style that blended Chinese, English, Indian, and Malaysian influences. Despite starting her culinary journey without any formal training, she went on to become a successful chef, cookbook author, and restaurateur on Long Island’s North Fork.
In the early 1980s, Rosa Ross launched her business, Wok on Wheels, offering Chinese cooking lessons in homes across New York City. Her hands-on approach and creative recipes quickly gained popularity, leading her to publish her first cookbook, “365 Ways to Cook Chinese,” in 1994. This marked the beginning of her successful career in the food industry.
After relocating to Greenport on the North Fork, Rosa Ross opened her restaurant, Scrimshaw, in 2004. Scrimshaw was known for its innovative farm-to-table concept, combining American cuisine with Asian influences from her upbringing. Dishes like heritage-pork dumplings and duck-confit spring rolls became local favorites and contributed to the restaurant’s reputation as a culinary destination.
Rosa Ross’s culinary skills were not limited to Chinese and American cuisine. During her time in Milan, she learned the art of Italian cooking and refined her techniques under the guidance of Marcella Hazan, a renowned Italian cookbook author. This diverse culinary background allowed her to create a menu at Scrimshaw that featured a mix of Italian and Asian dishes, showcasing her versatility and expertise in different cuisines.
Despite closing in 2016, Scrimshaw left a lasting impact on the North Fork’s dining scene, thanks to Rosa Ross’s innovative approach to food and her ability to blend various culinary traditions seamlessly. Her legacy lives on through her cookbooks, which continue to inspire home cooks and food enthusiasts to explore the rich and diverse world of Chinese and fusion cuisine.
Rosa Ross’s passion for cooking, dedication to quality ingredients, and commitment to sharing her culinary knowledge have left an indelible mark on the food industry. Her contributions to the culinary world will be remembered and cherished by those who had the pleasure of experiencing her delicious creations.
Source: The NY Times
