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ICC Spotlight: Korean Beef with Hooni Kim

Hooni Kim

Rising Star Chef Hooni Kim
Danji – New York, NY

Bridging Tradition and Modernity with a Timeless Protein

Civilizations evolve and cuisines are refined, but one thing remains the same: the unabashed, sublime joy that comes from a bite of tenderly handled, expertly prepared beef. And Hooni Kim, 2011 Rising Star and chef of modern Korean Danji, is well aware. Join Kim in his hands on workshop as he transforms beef into incarnations of both traditional and modern Korean dishes, proving once and for all that even as societies—and cuisines—evolve, certain culinary fundamentals unite us over time. And beef, most certainly, is one of them.

Supported by Meat & Livestock Australia


2012 International Chefs Congress
Origins and Frontiers: The Archaeology of Modern Cuisine

Sunday, September 30 to Tuesday, October 2, 2012
Park Avenue Armory
643 Park Avenue, New York City

Register for ICC passes at the special Early Bird rate of $299 while it lasts!

Learn more about ICC and this year's competitions, trade show, and newest offerings.

Get to know presenter Hooni Kim.

For help purchasing tickets, contact ICC programming is now certified as Continuing Education Hours for ACF (American Culinary Federation) members.

See you in the fall!

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