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 teach and inform the principles of Korean cuisine to the general population, to train and equip Korean chefs to the concept of small plate serving, healthy ingredients, presentable, and not too spicy or overwelming.
Chef Instructor Mike Hong's philosophy is that Korean cuisine should be focused on specific population. Then, find out what Korean dishes non-Koreans like and don't like. Finally, train and equip chefs who can master these dishes, and then market it aggressively.
We welcome everyone, regardless of skill level or experience, to come and join us for fun workshops.
We offer an opportunity to learn how to prepare traditional and fusion Korean cuisine from an experienced instructor's.
Hands-on cooking experience, training, and tasting.
Fun and enjoyable setting while pairing Korean cuisine amongst a small group of people in a friendly environment.
Cooking Classes will be held on Monday', Wednesday, and Saturday'. For more information please contact us at cikorea@hotmail.com
PROFESSIONAL KOREAN CHEF PROGRAM:
Eight weeks (8)
Tuition: $1825 per student.
Food Cost: $550
PROFESSIONAL SUSHI CHEF PROGRAM:
Four weeks (4)
Tuition: $950 per student.
Food Cost: $450
For more information please contact chef Mike Hong.
KOREAN AND JAPANESE CUISINE TRAINING:
For existing restaurant's, personal chef's,
start-up restaurants, etc. Choose any
fIve (5) dishes for demonstration plus,
hands-on training. Approximately, 4-6 hrs.
Fee: $495
To provide endless
passion for Korean food
and its endless
possibilities with people.
To host and arouse
Korean cuisine.
To equip and train
professional Korean
Chef's.
To teach and inform the
principles of Korean
cuisine.
"Should you own two cows, how will different political theories deal with you?"
Socialismsays, "Give one to your
neighbor."
Communism says, "The govern-
ment takes them both and says
that they will give you the milk."
Fascismsays, "The government
takes them both and sells you
the milk."
Nazism says, "The government
takes them both and shoots you."
Capitalismsays, "Suggests that
you sell one and buy a bull."
Trade Unionism says, " will take
them both, shoot one, milk the
other, and throw away the milk."
The moral of the story:
Don't have anything to do with cows. They only bring you problems.!"
From Essay,
"Politics for Beginners"
UNIQUENESS OF KOREAN CUISINE
Passion for Korean Cuisine
HAPPY NEW YEAR!
News:CULINARY MEMBERSHIP
SPECIAL 2012 Membership includes: Total of 12 hours, 2-10 participants, Korean & Japanese cuisine hands-on workshops, flexible schedule, membership good for one year, and at your own facility. Please contact CIK for more
information.
News: New Year's Cooking Class Special Chef Mike Hong and staff
chef associate's will offer private lessons in the comfort of your kitchen, consisting of 4-5 hours of hands-on cooking instruction. The classes are entirely customized for you and your culinary goals. Class size 2-4 student's. Fee: $199
News: Hermosa Beach Library
Korean cooking demonstration
December 17, with chef Mike and
Chef Sung. Please call library for
information.
News: Diamond Bar Community Center Korean Cooking Demonstration coming soon 2012.
News:Homeland Community CenterKorean cooking demo. December 2011 and January 2012.
News: Walnut County Library Korean cooking demo. coming soon 2012.
News: Hawthorn County Library Korean cooking demo. coming soon 2012.
News: Rancho Cucamonga Senior Adult Center Korean Cooking Demo. coming soon in 2012.
News: Willowbrook County Library Korean cooking demo. coming soon.
News: Hacienda Heights County Library Korean cooking demo. coming soon.
News: Carson County Library Korean cooking demo. coming soon 2012.
News: Hermosa County Library Korean cooking demo. coming soon.
News: Artesia County Library
Korean cooking demo. coming soon.
News: Candidate for California Secondary Edcation Institution.
News:Korean and Japanese Cuisine Training for restauant'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
Nora Chen & Chef Sung
Chef Mike & Chef Sung
Korean BBQ party
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. We wish you and your family A HAPPY NEW YEAR!
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
Korea Times
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."
