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Hidden Gem in West Village where Chef Sungchul Shim crafts his edible arts in to an exquisite tasting course every season!

Hidden Gem in West Village where Chef Sungchul Shim crafts his edible arts in to an exquisite tasting course every season!

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June 25, 2016
Blog, Chefs, CS-Columns
Chef Sungchul Shim graduated with an Associates of Occupational Studies Degree in Culinary Arts from The Culinary Institute of America in Hyde Park, NY in 2006. Before coming to the states, he [...]
LUCKYRICE Expands Beyond A Big Apple! Eat, Drink and Get Lucky!

LUCKYRICE Expands Beyond A Big Apple! Eat, Drink and Get Lucky!

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June 8, 2016
Chefs, Chefs Society, CS-Columns, Events & Festivals, Fermentation, Matt Bruck
After seven years of fancy feasts in Manhattan, LUCKYRICE brought the festivities to Brooklyn for the first time, at Industry City in Sunset Park. The rain held up and the temperatures cooled, [...]
Women in the Kitchen, Serenity in the Room by Edgar Vaudeville

Women in the Kitchen, Serenity in the Room by Edgar Vaudeville

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March 25, 2016
Blog, Chefs, CS-Columns, Edgar Vaudeville, Fermentation
Recently, I had the chance to dine at the newly awarded winner of two Michelin Stars, Aquavit. From the charm of the restaurant to its food, my experience there was nothing short of refreshing. I [...]
The Apple Kimchi Salad at Momofuku Ssäm Bar by Matt Bruck

The Apple Kimchi Salad at Momofuku Ssäm Bar by Matt Bruck

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March 8, 2016
Blog, Chefs, CS-Columns, Fermentation, Matt Bruck
The Apple Kimchi salad at Momofuku Ssam Bar is complicated: apples, pureed kimchi, bacon, maple labne and arugula. That’s a lot of flavors for a salad – two very different fermented [...]
Koreatown: A Cookbook by Chef Deuki Hong and Matt Rodbard

Koreatown: A Cookbook by Chef Deuki Hong and Matt Rodbard

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March 3, 2016
Blog, Chefs
The Entire K-towns in America Can be in the Palm of Your Hand! (photo: koreatowncookbook.com) There are six major Koreatowns in the United States (In New York, Washington D.C., Atlanta, Chicago, [...]
Todd Kelly’s Secret Weapon / Tasting Table

Todd Kelly’s Secret Weapon / Tasting Table

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January 5, 2016
Blog, Chefs, Fermentation, Recipes
Todd Kelly’s Secret Weapon Put the Cincinnati chef’s spicy scallion kimchi on everything BY JACQUELINE RAPOSO 1/4/16 For chef Todd Kelly of Cincinnati’s Orchids at Palm Court, [...]
Kimchi Dubu

Kimchi Dubu

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September 25, 2015
Blog, Chefs, Fermentation, Recipes
Kimchi Dubu by Chef Deuki Hong Chef Deuki Hong’s Kimchi Dubu: Homemade soft dubu with kimchi bacon compote, toasted sesame seeds, gold squash shoots, micro perilla leaves, and perilla salt. [...]
Bossam—Braised Pork Belly

Bossam—Braised Pork Belly

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September 25, 2015
Chefs, Fermentation, Recipes
Bossam by Chef Sungchul Shim Bossam is a pork belly-based dish served with traditional condiments and seasonings that get their flavors from fermentation. The pork belly itself is braised in [...]
Samhap—Three Combinations

Samhap—Three Combinations

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September 24, 2015
Blog, Chefs, Fermentation
Samhap / Chef David Lee Samhap / Chef David Lee Samhap directly translates to mean ‘three combinations’ or ‘three tastes,’ and in the Korean culinary world, it refers to a combination [...]
Makgeolli Cocktail

Makgeolli Cocktail

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September 23, 2015
Blog, Chefs, Fermentation
Makgeolli Cocktail presented at the pairing event—The Power of Fermenation Makgeolli Cocktail by Juno Moon Makgeolli is a fermented rice wine that is representative of Korea, and is a source of [...]
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