Editing Danny Kaye (section)

===Cooking===
In his later years, Kaye entertained at home as chef. He specialized in Chinese and Italian cooking.<ref name="Star"/><ref name= Rice>{{cite news| url=http://articles.chicagotribune.com/1987-03-12/entertainment/8701190948_1_danny-kaye-world-class-chef-stove| title=Kaye Got Rave Reviews For A Starring Role As An Artist In The Kitchen| date=March 12, 1987| first=William| last=Rice| newspaper=[[Chicago Tribune]]| access-date=August 3, 2017| archive-date=August 5, 2017| archive-url=https://web.archive.org/web/20170805013139/http://articles.chicagotribune.com/1987-03-12/entertainment/8701190948_1_danny-kaye-world-class-chef-stove| url-status=dead}}</ref> He had a custom-made Chinese restaurant installed at the rear of his house by its alley, then had a kitchen and dining area built around it.<ref name=Rice/> The stove that Kaye used for his Chinese dishes was fitted with metal rings for the burners to allow the heat to be highly concentrated, and a trough with circulating ice water cooled the area to keep the intense heat tolerable for those who were cooking.<ref name=Today>{{cite web |url=http://www.today.com/popculture/marcella-hazan-memoir-classic-italian-chef-wbna27054074 |title=Marcella Hazan: Memoir of a classic Italian chef| date=October 6, 2008 |work=[[Today (U.S. TV program)|Today]] |access-date=March 10, 2011}}</ref> He learned "at Johnny Kan's restaurant in San Francisco and with Cecilia Chang at her Mandarin restaurants in San Francisco and Los Angeles".<ref name= Rice /> He taught Chinese cooking classes at a San Francisco Chinese restaurant in the 1970s.<ref>{{cite news |url=https://newspapers.com/article/tri-city-herald-danny-kaye-teaches-chine/133634168/ |title=Danny Kaye Teaches Chinese Cooking |date=January 22, 1974 |agency=[[Associated Press]]| newspaper=[[Tri-City Herald]] |location=[[Kennewick, Washington]] |access-date=October 17, 2023 |url-access=subscription}}</ref> The theatre and demonstration kitchen under the library at the [[Hyde Park campus of the Culinary Institute of America|Hyde Park, New York, campus]] of the [[Culinary Institute of America]] is named for him.<ref>{{cite book| title=Cooking secrets of the CIA| editor=[[Culinary Institute of America]]| publisher= Chronicle Books| year=1995| page=[https://archive.org/details/cookingsecretsof00culirich/page/6/mode/2up?q=kaye 7]| isbn=978-0-8118-1163-7| url=https://archive.org/details/cookingsecretsof00culirich| url-access=registration| access-date=January 18, 2011}}</ref>

Kaye referred to his kitchen as "Ying's Thing". While filming ''The Madwoman of Chaillot'' in France, he phoned home to ask his family if they would like to eat at Ying's Thing that evening; Kaye flew home for dinner.<ref name=Dena/> Not all of his efforts in the kitchen went well. After flying to San Francisco for a recipe for sourdough bread, he came home and spent hours preparing loaves. When his daughter asked about the bread, Kaye hit the bread on the kitchen table; his bread was hard enough to chip it.<ref name=Dena/> Kaye approached kitchen work with enthusiasm, making sausages and other foods needed for his cuisine.<ref name=Today/><ref name=Writer/> Though it is often claimed that he was a [[Meilleur Ouvrier de France]] (MOF),<ref name=Conversation/> this is not true, as the MOF is restricted to French professionals.<ref>{{cite web| url=http://meilleursouvriersdefrance.pro/| title=''Annuaire des Meilleurs Ouvriers de France''| website=Meilleursouvriersdefrance.pro| access-date=May 8, 2021| archive-date=March 26, 2022| archive-url=https://web.archive.org/web/20220326163313/http://meilleursouvriersdefrance.pro/| url-status=dead}}</ref> Rather, he had cooked for several famous French chefs at his house (all of them MOFs), and they signed an "honorary" Meilleur Ouvrier de France diploma for him.<ref>{{cite book| first=Yanou| last=Collart| author-link=Yanou Collart| title=Les étoiles de ma vie| year=2019| isbn=978-2-8098-2653-1| chapter="Danny Kaye, meilleur ouvrier de France"| publisher=L'Archipel}}</ref>