Hiroko’s Demo at International Culinary Center
Join me at International Culinary Center (former French Culinary Institute) for 2 hours demonstration on May 15th; free of charge.
May 2012 Demonstrations
All demonstrations are open to students and alumni and are held from 3:30pm-5:30pm in the International Culinary Theater on the second floor. Schedules are subject to change. View the events calendar on my.internationalculinarycenter.com for the most up-to-the-minute information.
Tuesday, May 15: Hiroko Shimbo, Chef and Author, Hiroko’s Kitchen
Topic: Seasonal Flavors in Kaiseki Cuisine
The Japanese formal dinner, Kaiseki meal, consists of small portions of several dishes served sequentially. The preparation and serving of the Kaiseki meal are based on specific philosophy and rules, which were established over 500 years ago.
In this demonstration, Chef Shimbo introduces the Kaiseki meal and discusses how to build the balanced flavor, texture, temperature, and nutrients throughout the meal. The use of seasonal ingredients and varied preparation techniques are also discussed. Demonstrated dishes include: fava bean kuzu dofu – in lime case, Tai Sea Bream and egg yolk nigiri, and fish noodle soup.
Chef Bio: Hiroko Shimbo is an authority of Japanese cooking in America. Hiroko started her business in Tokyo, Japan. Since 1999 her base of operation has been in New York. Hiroko is a chef-consultant and chef-instructor and work with restaurant and food service industries, and professional cooking schools. The recent restaurant project was to create authentic Japanese curry restaurant, Kare-ken, in San Francisco. The companies with which Hiroko worked and is working includes New York Mutual Trding Company, Zojirushi America, JETRO (Japanese Government Organization), AVI Foodsystems, Uniliver, UMass Dining, PF Chang’s China Bistro and Ruth’s Chris Steak House. Hiroko teaches twice a year intensive, hands-on, one week basic Japanese cooking course, Essentials of Japanese Cuisine, at French Culinary Institute/International Culinary Center in New York City. Hiroko is a frequent chef guest at World of Flavors Conference at Culinary Institute of America, Greystone, California.
Hiroko writes cookbooks. Two of her award-winning books, The Japanese Kitchen and The Sushi Experience, are highly rated among chefs and consumers. Hiroko’s third book is on its way (publication, fall of 2012).
Tags: French Culinary Institute, hiroko shimbo, International Culinary Center
