Korean cuisine is quite trendy nowadays. In the last 10 years, it went from practically unknown to common knowledge for many people. Among younger generations, dishes like tteokboki, bulgogi or kimchi are becoming baseline culinary knowledge, partially thanks to cultural phenomenon like K-Pop, K-drama and K-beauty. Meanwhile in New York City, young Korean-American chefs are taking over the fine dining scene with bold and creative proposals at the highest level of technical execution. Moreover, it is already common to find Korean flavors in all kinds of Food Service business, from sports bars to college cafeterias.
Behind this meteoric rise, there is a solid foundation. JANG is the flavor backbone in most of the Korean recipes. Jang is the Korean name for soybean fermentation and its multiple variations.
During this session, we will unlock the secrets of Korean soybean fermentation through technical knowledge, tasting and cooking with Jang ingredients.
When: Thursday, July 11th at 4:00 pm EST
Where: Yondu Culinary Studio, 254 Front St, New York, NY 10038
EVENT SCHEDULE:
4:00 - 4:30 pm: Arrival and Networking
4:30 pm Presentation: Korean soybean fermentation for umami flavor (including tastings)
5:30 pm Cooking Session (Doenjang Jjigae: Soybean paste soup, Tteokbokki, Bulgogi)
7:00 pm Dinner
8:00 pm Event Ends
Thank you to our sponsor:
HOST SPEAKER: Chef Jaume Biarnes
Chef Jaume, drawing from over 25 years of experience in the food industry, is a passionate sharer of knowledge and a trailblazer in culinary research and development, with a particular focus on health and sustainability. His culinary journey began in his hometown of Barcelona, where he honed his skills in various restaurants. He later spent five transformative years at the renowned el Bulli restaurant under the guidance of Chef Ferran Adria. Starting as a Chef de partie, he eventually became a key figure in the creative department, driving the development of innovative culinary techniques.
Following his fine-dining experience, he joined the Alicia Foundation, an independent non-profit kitchen and research lab, as their Culinary Director. In this role, he led a multidisciplinary team of chefs and scientists, collaborating on R+D projects in collaboration with universities, corporations, and research centers on a global scale.
Today, Chef Jaume serves as the Director of the Yondu Culinary Studio in New York City, a culinary space dedicated to promoting Korean Vegetable Fermentation and fostering healthy, plant-rich eating.
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This event is extremely limited, sign-up today to reserve your spot! Each guest must secure their own reservation due to availability on this hands-on experience.
*This event is approved for 4 CEUs for anyone who need them. If you require this certificate after the completion of this event, reach out to Regional Chair, Jessica Goldstein, for processing.
Any additional questions about this event? Reach out to Regional Chair, Jessica Goldstein, for answers!