For those looking to learn the finer points of Korean cuisine, O'ngo Food has started Professional level cooking classes taught by the extraordinary Professor Jia Choi. Professor Choi has a PhD in food and nutrition and specializes in Korean food history, table setting, and cooking. She worked as a food stylist for many years before she started O'ngo Food Communications. I truly feel blessed to work with such a professional person. Jia is fluent in three languages: Korean, Japanese, and English so she has taught people from all over the world. Here she is with 4 chefs from Japan from the Fuji Mien Hotel in Japan and they are learning a range of different dishes. In this particular professional class they learned about the different sauces then they made several side-dishes, chicken and ginseng soup, braised beef ribs, and kimchi. These were the dishes they wished to make in order to introduce these flavors in their own hotels. The chefs were amazingly skilled and th...

I love to cook and I used to do it professionally, but these days I really don't get much of a chance. Between work and all the restaurants I have to review, I don't really have an opportunity. (This might also have something to do with all the weight that i have gained.) Anyway, when I went home, I decided to do a lot of cooking for my family. My parents are retired and living in Florida so they like things simple and easy. The BBQ grill is the equipment of choice or a terracotta microwave bowl that you can roast a chicken in 25 minutes (For real, it exists and it works pretty well). I like to cook with what I have and there were lots of toys for me to play with in my parent's refrigerator. For example above is my ham-hock soup with lima beans. We had the ham bone leftover after eating our honey baked ham so I threw it in a pot with onions and carrots and stewed it until the marrow just oozed out. The soup was delicious for it had a hint of maple, smokiness from the ham....

Good Food. Good Wine. Good Fruit. My lovely girlfriend decided to cook me mackeral braised in Gochujang Sauce. We had this with a nice white wine we got from VinVino. The food was great. Delicious! Amazing (Sorry for the shameless plug, but I don't want to get in trouble. The fish went well with the white wine and it wasn't too spicy.

Since I have met Shawn, we have been very close. It must have something to do with his creativity and love of food. Recently, we've been working on developing cooking classes for people unfamiliar with Korean foods. To start, we did a series of videos with Shawn adding a twist to popular Korean dishes. In the video he made Kimchi Dubu Lasagna and Sundubu Flan. Here's Chef Shawn As you can see he has cut the tofu really thin and then put minced meat flavored with Kimchi in between. Oh, just because I'm excited to use this new Blogger function, click the link below to see more pictures of Shawn's Food and information on how you can take a cooking lesson with him.