Korean cuisine as a national cuisine known today has evolved through centuries of social and political change. Its roots can be traced back to myths and legends of antiquity. Originating from ancient agricultural and nomadic traditions in southern Manchuria and northern Korean peninsula.
Our Vision is to be the ambassador, voice, and training center.
To Provide and introduce principles of Korean cuisine and to fuse techniques, ingredients, and education with an understanding of other cuisines to implement accessible yet authentic flavors of Korea.
Culinary Institute of Korea and CIK Consultant can assist both private and public clients through hands-on workshops, seminars, culinary events, seminars, food consultation, professional chef training, menu creation, and food photography.
PROFESSIONAL KOREAN CHEF PROGRAM:
Four weeks (4)
Tuition: $1275 per student.
Food Cost: $350
PROFESSIONAL KOREAN TEA CEREMONY:
For more information review CHEF PROGRAM PAGE.
For existing or start-up restaurant menu training or consultation, personal chef's, start-up restaurants, hands-on training.
We wish you and your family A Merry Christmas and A Happy New Year!
News: Korean Cooking Demonstration at Temple County Library. Cooking demonstration with chef Mike Hong, September 28, 2013.
News: Korean Cooking Demonstration at LA Korean Fair. Live cooking Korean demonstration with chef Mike Hong, September, 21, 2013.
News: Korean Cooking Demonstration at Redondo Beach Live cooking demonstration with chef Mike Hong, August, 2013.
News:Hermosa Beach Country Club Korean cooking demo. coming.
News: Hawthorn County LibraryKorean cooking demo. coming.
News: Rancho Cucamonga Senior Adult Center Korean Cooking Demo. coming.
News:Willowbrook County Library Koreancooking demo. coming.
News:Hacienda Heights County Library Korean cooking demo. coming.
News:CarsonCounty Library Korean cooking demonstration series two,
Please contact the library for more information.
News:Hermosa County Library Korean cooking demo. coming.
News:Sunkist County Library
Korean cooking demo. coming.
News:Korean and Japanese Cuisine Training for restaurant's, catering business, chef's available now for private hands-on cooking workshops and training.
Student Kevin (Left)
Chef Mike (Right)
Photo by: James Kim, USC
Division of Films & TV Production
Inland valley Bulletin
November 06, 2011
Student Pat and Denise
Chef Mike & Chef Sung
On behalf of Culinary Institute of Korea and chef Mike Hong we want to thank our partner's, friends, student's, family, community, etc. for their endless support and encouragement.
Once again, our vision is to provide endless passion for Korean cuisine and its endless possibilities with people. Therefore, we welcome everyone, regardless of their skill level or experience, to come and join and savor the unique taste of Korean cuisine.
Jennifer, Chef Mike,
Jimmy, and Lawrence
at West Covina Library
San Dimas County Library
Chef Sang and Chef Leon
Staff Writer: Mr. Doo Paek
October 27, 2011
"He also made chapche, a noodle made from potato starch with mixed vegetables and beef. Hong prepared the ingredients ahead of time for this time-consuming dish.
Hong grew up in South Korea and moved to Ohio with his family at age 6. For most of his life, he ran away from his culture, he said. That changed when he made the decision to pursue cooking as a career.
"I wanted nothing to do with Korea or the Korean people. I left that culture behind for a long period of time. But the yearning to touch base with my culture was always there," he said.
Now, when he demonstrates how to cook Korean, he said "I am both humbled and excited."
"Hong grew up in South Korea and moved to Ohio with his family at age 6. For most of his life, he ran away from his culture, he said. That changed when he made the decision to pursue cooking as a career."
Jonathan, Jessica, and Jordan
Chef Hong Preaches
the Virtues of Hanshik by journojames on April 27, 2012
Near the gleaming mirrored wine bar in cozy Sebastian’s Bistro in Huntington Beach, California, a short 46-year-old Korean man in chef’s whites and black-rimmed glasses, sets up a cooking station on a large rectangular table for a demo. His compact stature, boyish looks and nimble movements make him appear closer to 30 than 50.
This is chef Mike Hong. He preaches about Korean food. Even in little Italian bistros absent of any hungry Koreans.
Hong says he enjoys offering cooking classes because he’s interested in embracing people and informing them. He says that’s why he started C.I.K.
“If we want to popularize Korean food, we must start with educating people about Korean food,” Hong says. Korean cuisine and restaurants are starting to take root in the American food landscape.
“Tonight was a good example. People are really curious about Korean food,” Hong says while still working. “When they got to taste it, they loved it. They went crazy for it. That’s the general reaction I’m getting from all my demonstrations