Mark a calender to join my “Ramen and Gyoza” cooking class at International Culinary Center (www.internationalculinarycenter.com) in French Culinary Institute that will be held on October 24th (Saturday). Please check the site for further information. A perfect bowl of ramen to me means that every component in the
We are in the middle of barbecue season! I would like to introduce you to a new type of charcoal, bincho-tan that can dramatically improve the taste and quality of your barbecued food. Back in June 10th, our team, Chef Iida, the executive chef at Aburiya Kinnosuke in New York City, Chef Sato and Chef Yasuda (both from Aburiya Kinnosuke) and Hiroko Shimbo, offered an exciting and informative Bincho-tan Workshop 
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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 
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