Wonseok Shin, Head Chef at Hotel Novotel Daegu City Center
By Joe McPherson on May 6, 2010 | 11:21 am | 0 Comments
When Wonseok Shin was a teenager, he was bitten by the cooking bug. In high school he loved cooking Western foods such as pasta and steak. Then he got involved in French literature, which led to his life's passion in French cuisine. He journeyed to Paris and enrolled in Le Cordon Bleu academy, learning French cuisine along with American, Japanese and fellow Korean
Dining , Hot , In the Kitchen
Wonseok Shin’s Pork Blanquette in Doenjang Cream Sauce
By Joe McPherson on May 6, 2010 | 11:20 am | 1 Comment
Ingredients - 2 L bouillon - 2 L water - 3 bay leaves - 200 g onion - 5 cloves - 50 g doenjang (soybean paste) - 3 kg cubed pork - 100 g roux - 50 g butter - 50 g flour - 100 g doenjang (soybean paste) - 1 L cream - salt and pepper - 200 g diced and sauted onion - 200 g diced and sauted mushroom Instructions 1. Add the pork, bay
Dining , Hot , In the Kitchen
Nick Flynn, Executive Chef: InterContinental Hotel Seoul
By Joe McPherson on April 5, 2010 | 12:00 pm | 6 Comments
Glancing at the vast cityscape outside the 51st-story window of Marco Polo restaurant in the COEX tower, Executive Chef Nick Flynn of the Intercontinental Seoul, thinks about the untapped potential of Korea's restaurant scene. "You have the old chefs, who make sure everything is authentic. Then you have these new chefs, who are willing to try new things. Then you have
Dining , Hot , In the Kitchen
Lugo, Executive Chef Mark Battle
By Joe McPherson on March 10, 2010 | 5:00 pm | 0 Comments
Lifehacking means finding clever ways to function more efficiently in life. When a chef does it, is it "restaurant hacking"? Lugo, the Seoul baby of a well-known New York City enterprise of the same name, strives for two challenging goals at once-keeping true to its authenticity while sourcing ingredients as locally as possible. To keep costs down without a loss in
Dining , Hot , In the Kitchen
Preserving the Traditional Flavors of Morocco: Chef Rhiti Mostafa
By Joe McPherson on February 18, 2010 | 5:00 pm | 1 Comment
Think about it. Cooking at the ambassadorial level has unfathomable stress. State dinners demand the apex of protocol and etiquette. You must not only know all aspects of your country's traditional and regional cuisines from stocks to pastries, but you must also be well-versed in international foods. This is the background of Rhiti Mostafa, who came to Korea as the head
Dining , Hot , In the Kitchen
Tteokguk for the Korean New Year
By Shirley Hwang on February 13, 2010 | 1:23 pm | 1 Comment
The Korean New Year, also known as Seollal, isn't complete without tteokguk, or rice cake soup. Tteokguk was originally a special dish reserved only for Seollal, and although it has become a popular dish eaten throughout the year, the tradition of eating tteokguk during the Korean New Year carries on. Each bowl of tteokguk eaten is meant to bring prosperity and good
Dining , Hot , In the Kitchen
Banyan Tree Adds New Japanese Chef
By 10 Media on February 2, 2010 | 6:09 am | 0 Comments
The exclusive Banyan Tree Club & Spa Seoul, which is set to fully open its doors at the end of March 2010, announced that Takashi Ando has been added to its veteran culinary team. Highly skilled in creating traditional Japanese cuisine, Mr. Ando brings a wealth of experience from successful postings in Dubai, Beijing, Shenzhen, Hong Kong and Tokyo. Along with his
Sultan Kebab Chef: Omer Yilmaz
By Joe McPherson on January 5, 2010 | 4:17 am | 1 Comment
January 2010 Words and shots by Joe McPherson Omer Yilmaz has quickly grown to become one of the most recognized and beloved personalities in the Seoul food scene. Starting out selling kebabs on a street corner in 2006, his Sultan Kebab concept has become quite an empire this past year with the third store opening recently in Nakseongdae to join the Jonggak and
JW Marriott Executive Chef – Frederic Nef
By 10 Media on December 7, 2009 | 8:37 am | 0 Comments
A native of Northern France, Chef Frederic Nef already had postings in 6 countries and 3 continents under his belt before arriving in Korea just three months ago. His positions in London, Paris, St. Petersburg (Russia), Morocco, Istanbul (Turkey), the first ski resort ever in Lebanon and 6 years in Beirut, left him with an abundance of international experience (as well as
Guillaume’s Chef Eric Hausser
By Joe McPherson on November 30, 2009 | 8:07 am | 0 Comments
Words and shots by Joe McPherson In an undisclosed underground location in Hannam-dong, French pastry chef Eric Hausser flashes a hint of giddiness. "This is the first Buche I've made in Korea." Buche de Noel is a traditional French Christmas cake. Chef Hausser spreads freshly whipped raspberry cream into a mold, layers it with thin crumbly sheets of cookie and
