{"id":51,"date":"2015-08-20T12:10:48","date_gmt":"2015-08-20T16:10:48","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?page_id=51"},"modified":"2016-10-03T16:03:22","modified_gmt":"2016-10-03T20:03:22","slug":"home","status":"publish","type":"page","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/","title":{"rendered":"Chefs Society :: Collaborative Culinary Fermentation Culture"},"content":{"rendered":"[vc_row fullwidth=”true” visibility=”hidden-sm”][vc_column responsive_align=”center”][mk_edge_slider slides=”1365″ orderby=”none” height=”1000″ animation_effect=”fade” animation_speed=”1″ slideshow_speed=”20000″ direction_nav=”false” parallax=”true”][\/vc_column][\/vc_row][vc_row attached=”true” padding=”3″][vc_column width=”1\/2″][vc_empty_space][mk_image src=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/Cul-Intro-ON14-Hooni-Impact.jpg” image_width=”600″ crop=”false” hover=”false” custom_url=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/hooni-kim\/” custom_lightbox_url=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/hooni-kim\/” target=”_blank” margin_bottom=”0″ animation=”fade-in”][vc_empty_space][\/vc_column][vc_column width=”1\/2″][vc_empty_space][vc_column_text animation=”fade-in”]\n
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I believe the foundation of Korean food lies in its jang (fermented ingredients). If the French have their mother sauces from which all other sauces are derived, we Koreans have our jang that is the basis for almost every dish, whether it be ganjang, doenjang, and\/or gochujang. The unique fermentation of Korean jang is the reason why our food is so bold, has depth, and has a character unlike any other cuisine. It is also why the first time you taste Korean food, for many it is “love at first taste!”<\/p>\n

-Hooni Kim\/Culinary Council for Chefs Society<\/a><\/p>\n<\/div>\n[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row fullwidth=”true”][vc_column][vc_column_text]\n[mk_page_section layout_structure=”full” bg_color=”#000000″ attachment=”scroll” bg_position=”left top” bg_repeat=”repeat” bg_stretch=”false” parallax=”false” parallax_direction=”vertical” bg_video=”no” mask=”false” mask_opacity=”1″ expandable=”false” expandable_icon=”mk-theme-icon-plus” expandable_icon_size=”16″ expandable_txt_align=”left” expandable_txt_size=”16″ padding=”20″ full_height=”false” full_width=”true” intro_effect=”false”]\n

Collaborative Culinary Organization – Chefs Society<\/h5>\n
Building on the knowledge of Korean fermentation and cuisine, Chefs Society is a collaborative culinary organization focused on fermentation food culture.<\/h5>\n[\/mk_page_section][\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row fullwidth=”true”][vc_column][vc_column_text]\n

PROUD COLLABORATIVE PARTNERS<\/h2>\n
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Chefs Society works with our proud media partners in interacting with the larger community. From great press releases to improved exposure through various channels, our partners collaborate with us in building stronger media, customer, and investor relations.<\/h5>\n<\/div>\n