My love to Bogota, Columbia, brought me back again to Bogota. This was my third visit within this year. I cooked for the event for Toyota. My right hand chef was Jeremiah. He is a really great guy to work and play together. He is a good dancer as well. When his restaurant opens…..I will loose the luxury to be with him. Here are some of the photos of dishes which we have created. For the reception we served a tofu-avocado square with gingered miso sauce, braised tender...
Read MoreArrived in Japan
This time I flew Delta to Haneda Airport in Tokyo. Haneda was used mainly for domestic flights with some Asian airliners in the past. Now Delta flies in. The trip from the airport to my favorite, business hotel in Uchisaiwaicho, was so short and easy. I am staying at Daiichi Hotel, Annex. I had lunch with my mother whom I have not seen for over one year. It was a best time in my life. For dinner I met up with chefs Jeremiah and Marc from NYC, who have been having fun...
Read MoreDay 3 Essentials of Japanese Cooking
We progressed to Day 3 in which the students learned how to braise and simmer protein and vegetables in the Japanese way. Sake braised short-ribs, ginger flavored simmered branzino, traditional takiawase (simmered vegetables) and classic hijiki no nitsuke. We also made salmon takikomi gohan. Another delicious and fun day with lots of learning. Gail was so happy htat she cooked – cleaned, cut and simmered – whole fish for the first time in her life. They will...
Read MoreVery special pork belly
Jeremiah is an accomplished, charming chef, now working as a sous chef at International Culinary Center (ICC). The other day when I was prepping at the kitchen of ICC for my class, Jeremiah kindly fed me with his delicious pork belly. It had completely different texture and flavor profile from my version. The exciting flavor came from the marinade – five-spice, cumin, coriander, mustard seed, rum, raisings. The silky, tender texture of both fatty part and lean...
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