|
||
|
Learn to make cabbage, radish, cucumber and white cabbage Kimchi during this four session hands-on workshop at The Korea Society. Korean Chef Haelin Lee also demonstrates how to prepare various types of banchan, or side dishes, to accompany Kimchi at any Korean meal. Haelin Lee, a student of Master Jungyoung Sun, is a dynamic, young and accomplished traditional Korean chef, catering to clientele in New York and New Jersey.
Every Friday, October 7-28, 2011 6 PM-8 PM
Workshop Schedule:
$200 Members/$250 Guests
The Korea Society
950 Third Avenue@57th Street, 8th Floor
About the Instructor
Accomplished Korean traditional chef Haelin Lee learned the art of traditional Korean cooking in the Blue House as an assistant to Master Chef Jungyoung Sun, where she aided with meal preparations for the President of South Korea and his guests. Princess Julia Lee, the daughter-in-law of Prince Yeong of the Empire (the last Korean Prince of the early 20th century) mentored Mrs. Lee on traditional Korean food presentation and taste based on personal accounts of traditional cuisine in Naksunjae Palace.
For the past five years, Mrs. Lee’s private catering business has provided homemade Korean food to a growing clientele. Her goal is to introduce the complex flavors of Korean food to those unfamiliar with the cuisine. She prepares high-quality dishes with a strong attention to detail. In September of 2011, Mrs.Lee is scheduled to display her work at the Lee Younghee Museum in New York City. The exhibition will showcase traditional beauty, color, and shape of traditional Korean food. |
Facebook
Twitter
