chefzadi

For the French team I would make couscous. France's favorite dish and there is the Zidane guy.

I've considered taking the test because someone at the school told me about it here is some information about it. This is the CMC we are talking about right? I'm still interested but my wife is concerned not about my abilities but more about politics. I'm French born, apprenticed in France and completed culinary school in Paris. I also teach at a LE CORDON BLEU program school. The CMC is part of American Culinary Federation and the tests are held at CIA. It is also a very expensive program for something that I don't really see having a positive effect (I could be wrong) on my career even though I am a culinary instructor. So, yeah like Russ says, "what's the point?" If you already think you have the chops to pass the test, but don't need the extra logo on your shirt... It really does seem like something that is relevant to a niche group but doesn't have much recognition outside of that. Absolutely no disrespect intended for CMCs.

Los Angeles and Orange County? Best Korean, Chinese, Vietnamese outside of those countries. Something that focuses on the thriving and vibrant "ethnic" neighborhoods in these counties would be great. We have great Mexican food too obviously, very good regional representation too. We also have a Little Ethiopia, huge Armenian and Persian populations, Thai Town, Filipino Town...

It's a Korean dish. And there are many, many Korean dishes that do not have chilis in them. My wife can rattle off lots of them. There's a difference between restaurant food and homecooking too.

naengmyun further down how to make your own classic Korean beef stock. You add salt to taste, so no problems with the broth being too salty. tips on how to get that, um, "restaurant" flavor too. edited to add my MIL learned how to make naengmyun from a relative from pyongyang who had a restaurant.

OMG ! I've never HEARD of such a dish, let alone TRIED one.......... I want to ~ is there a recipe or just 'guidelines' as you have supplied ? Kathy ← naengmyun Thorough instructions I'd say with tips on how to make it at home and how to get the noodles just right. edited to add that my MIL learned how to make naengmyun from a relative from Pyongyang who had a restaurant.

edited twice, I should be more specific. There is a pèkè alcool de genièvre also. Look for pèkèt. I keep thinking of new things to add. I'm pretty busy and not very focused here. Anyway, have fun.

*cough* PÉKÉ Palm wine. baies de génévrier are juniper berries.

I looked at the recipe ingredients not just the photo of the dish for the flavors before I made my post. Should go without saying. Let me know when Spanish food historians begin noting Indianish dishes in Spain.

It looks Moorish to me. I can post specific references later. There are extant recipes in Algeria for example that are the same, minus the Spanish sherry. We would use white vinegar instead or lemon juice. You can trace the origins and travel of chick peas and spinach. Another Moorish touch would be to preserved lemon (a little harissa too, but chili peppers obviously came later and it would be something brought by Spaniards and Portuguese into North Africa).

There is always buzz (grapevine, gossip what have you) about who the best instructors are at a school. Ask your fellow students who the best instructors are, try to get into their classes, become their T.A.s, get yourself known to them some way. Tell the instructor you know about their reputation and you want to learn from them. Enthusiasm plus a little ego stroking goes a long way. Some intructors are well connected with working chefs...

I could probably find them for you, in Iceland everybody knows everyone else. ← I'll look all of my old business cards from Seoul to find their exact names. They were moving back to Iceland and should made it back by now since it's been several years.

Those 7 year olds can come in pretty handy. Does that include a brand name? Can she manage an approximate word by word translation? ← chap (sticky) ssal (rice) bingsu (shave ice thing) dduk (cake, as in rice cake) In the little square it says "hwa gwa banhg" probably the brand/company name.

the package says chap ssal bingsu dduk. I asked my 7 year old to read the package.

Good points, I forget that because I'm not a student, rather on the other end. How do I know if a student is more "serious"? They tell me and show me. It is true, outgoing, energetic, etc helps a lot. Congratulations Christine! Now here's a bag of potatoes.

I have an interest in fermented and soured dairy products, the lesser known ones especially. I clicked on your articles links, thank you for taking the time to post them. I almost visited Iceland as I had friends from there, alas I lost their contact information.

Self-promotion book of rai One of the few (the only?) multi-author, international blog with established and emerging posters. List of contributors on the left. Algerian Cuisine blog The only blog I know in English, French, Arabic or Berber that is soley dedicated to Algerian cuisine. Later I'm starting a French cuisine blog that will cover regional, bistro cooking and cuisine gastronomic.

Have you seen a preview of Andrea Nguyen's book? I love the articles she's written. ← I keep in touch with her via email. She's really knowledgeable and generous with what she knows. I'll ask her if I can have a peak. Many here know that I'm a huge fan of Cliff's writing, but his reputation speaks for itself. I highly recommend A Mediterranean Feast for beginners and experts of Mediterranean cuisines.

A Mediterranean Feast by Clifford Wright and Into the Vietnamese Kitchen by Andrea Nguyen (October 2006 release).

Depends on what the "young wannabe" wants to do after. I like this part of Maggie's answer the best

Didn't bother to check the wholesale prices for gop chang. But it's even available at an all you can eat Korean buffet that has grills at the table. It can't be that expensive. Restaurants can buy the stuff already cleaned.

Going back to some made earlier (I think sanresho and nakji). Large Korean and Japanese supermarkets comparable in size to safeway actually in my assessment (I have photos but I don't have the time to post) in Los Angeles have much better displays, vegetable, meat and seafood selections than typical national American chains do. Very clean and tidy. There are very nice Korean and Japanese markets attached to nice/more upscale malls. I lived in Korea too. Many supermarkets there are very clean, the merchandising is upscale and very tidy. The fruits and vegetables are displayed like gifts, etc... In my circle in Los Angeles personally and professionally (at my daughter's private school and at my culinary school) Koreans and Japanese are thought of as more upscale, well educated, stylish, (drive expensive cars, drive up property values, etc...) Call it another stereitype if you will.

Gobchqang Gwi has been available in Los Angeles for at least 2 decades or more according to my wife. And there is probably a restaurant in Koreatown that serves a similar version to what you had. There has been lots of back and forth between Koreans in Seoul and in Los Angeles.

Naengmyun

Why do you think the jump in quality is new? Can you tell us what the regional differences are between Maghrebi and Mashriqui pastries? Do tell the accuracy of Oriental pastries in France.