With Chef Ed Moon, Senior Chef Instructor, CINY
Exploration into the ingredients, cooking styles and preparation of dishes from the Korean Kitchen.
Korean cuisine has gained in popularity over the last 20 years as an exciting and flavorful cuisine. Korean gastronomy has evolved over centuries, influenced by social and political change. Like most cuisines, especially of the Asiatic, ingredients and dishes vary by province. Many regional dishes have become not only national dishes of Korea, but have become included in the lexicon of dishes eaten and enjoyed commonly in the US. Join Chef Moon on a delicious exploration of the wonderful cuisine.
About Chef Moon CEC
Chef Moon has been involved with food, foodservice and restaurants for over three decades. His love of food, which he credits to his mother’s cooking, led him to land his first cooking job at 17 in a seafood restaurant in Old Orchard Beach, Maine. He continued his education in the industry by graduating from Boston University with a bachelor’s in hospitality management and furthered his knowledge of food by graduating from the Culinary Institute of America with an associate degree in culinary arts. Professionally, Chef Moon has worked in a variety of Northeast area restaurants including Chillingsworth, L’Espalier, and the White Barn Inn. He eventually landed on Block Island, Rhode Island, where he was sous chef at the Atlantic Inn for two seasons and eventually executive chef. While on Block Island, he partnered with the owner of the Inn and opened and operated a second restaurant, Eli’s. Chef Moon relocated to New York, where he began his teaching career at the Culinary Institute of New York at Monroe College. Over the past ten years, has discovered a true love of teaching, sharing, and enjoys the passing of knowledge to the future generations of chefs.
The course is suitable for:
- Established professionals and restaurant owners who want to deepen their knowledge of specific world cuisines;
- Graduates of culinary arts programs with an elementary knowledge of ingredients and techniques looking to expand on learnings not often covered in traditional culinary curricula
- Food lovers, gourmands and entrepreneurs with modest cooking skills looking to enter the world of global cuisine, in an environment presented by one of the top culinary schools in the country
Course Objective: To understand elements of the indigenous cuisine of Korea, the Korean approach to cooking and its philosophy taught by someone born into that environment.
- The Philosophy of Korean cuisine and the effects of geography, culture, and socio-political dynamics on the cuisine
- Technical overview of raw ingredients and techniques
- Featured Dishes
- Banchan (6-7 different types)
- Soups/Stews (2-3 types)
- Rice-Kimbap (Korean sushi rolls)
- Mandoo (Korean dumplings)
- Kimchi (3-4 different types)
- Marinated and grilled meats
- 2 Korean sweets
- Korean barley tea
Course Focus: An exploration of cuisine with learning achieved by hands-on application of skills and techniques and the development of a cuisine-specific flavor vocabulary achieved through taste and discussion.
Teaching Methods: The course is mainly practical and includes individual and group instruction.
Learning Tools: Each participant will receive educational tools, in reference to the course material, containing both theoretical information, as well as recipes.
- 2 working evenings, 4 hours per or 1 day of 7 hours
- Saturday, June 12, 9:00 AM– 4:00 PM
Certificate Presentation: At the end of the course, CINY will provide all participants with a certificate of attendance and completion. The course is eligible for CEH credit from the American Culinary Federation.
The price includes: Qualified instructor, fully-equipped classrooms/laboratories, laboratory assistant, ingredients, recipes, tastings of prepared dishes & coffee/beverages in the lab throughout the course.
Maximum attendance per class/lab: 15 students
Address: The Culinary Arts Center at the Culinary Institute of New York at Monroe College, 434 Main Street, New Rochelle, NY.
A full chef uniform is required to attend all classes (jacket, trousers, hat, and shoes); the School’s branded uniforms are available to purchase on request.
Tools will be available for the required dishes. Participants are encouraged to bring their basic knife roll if they are more comfortable using their own tools.
Date: Jun 7, 2021 06:00 PM - Jun 12, 2021 04:00 PM