Craig Koketsu
Quality Meats, New York, NY

A childhood interest in baking developed into a distinguished culinary career for Craig Koketsu. He fostered his passion for precision, knowledge, and flavor by working with acclaimed chefs from diverse backgrounds which led him to some of America’s top restaurants. Koketsu has worked with famous chefs like Gray Kunz and Christian Delouvrier at Lespinasse in New York. At present, he is the executive chef of Quality Meats and is busy creating innovative culinary concepts for the restaurant.

Sohui Kim
The Good Fork, Brooklyn, NY

Born in Seoul, Korea, Sohui Kim opened The Good Fork in March 2006 with her husband Ben Schneider, who designed and built the space. Before opening The Good Fork, Kim worked as a private caterer and in an architectural publishing company for seven years. Kim also worked at Sony Club and at Annisa under Chef Anita Lo. Kim holds a Bachelor’s degree in Political Science from Columbia University and is a graduate of Peter Kump's Culinary School, now known as the Institute of Culinary Education in New York.

Kristy Choo
Jin Patisserie, Venice, CA

Born into a Chinese family who operated a food store in Singapore, Kristy Choo developed a taste for good food at a very young age. After working at a luxury retail boutique and as a flight attendant, Choo decided to pursue her career as a chef and comply with her curiosity about international cuisine. She enrolled at the California Culinary Academy in San Francisco, and then returned to Singapore to work in the pastry department at the prestigious Raffles Hotel. In 2002, Choo moved to Los Angeles with her husband and created Jin Patisserie in 2003.

Rachel Yang
Coupage, Seattle, WA

Korean American Chef Rachel Yang incorporates traditional methods of slow cooking, smoking, grilling and Asian spices to create rustic, earthy flavors with her husband Seis Cherchi in the newly opened restaurant Coupage in Seattle. Coupage is Seattle's first French-Korean restaurant. Before working at Coupage, Yang had already made her mark with her innovative cooking styles at the Essex House, Thomas Keller’s Per Se, and D'Or Ahn.

Joanne Chang
Flour Bakery+Café, Boston, MA

After graduating from Harvard with a degree in Applied Mathematics and Economics, and working as a management consultant for two years, Joanne Chang left consulting for her passion for the food industry. Chang worked in many restaurants including Biba, Bentonwood Bakery, Rialto, and Payard Pâtisserie. Chang opened her own bakery and café, Flour in September 2000. Since then, Flour has gained local and national acclaim for its amazing pastries and wonderful service. The popularity of Flour has led Chang to open a second location in Boston.

Vera Tong
Compass, New York, NY  

Vera Tong started her culinary journey at the Garde-Manger station at Le Madri. However, she developed a deep interest in desserts and convinced the pastry chef, Patti Jackson, to let her take over as pastry assistant. She then worked at the Russian Tea Room, Beppe and Sushi Samba before joining Compass in March 2005. Tong ensures that each dessert she creates achieves its maximum flavor by utilizing fresh, organic and natural ingredients.

Judy Seto
Tides, New York, NY

Judy Seto runs Tides, a stylish 22-seat lobster shack on the Lower East Side, along with restaurateurs, Steven Yee and Allen Leung. A graduate of French Culinary Institute, Seto specializes in cooking American cuisine and is well known for her expertise in seafood. Seto previously worked at Mary’s Fish Camp. At Tides, she's crafting dishes such as pan-fried soft shell crabs with black bean salsa and chipotle aioli, and mussels with fennel cream broth that have won her much acclaim.

Alex Espiritu
Ritz Carlton, San Francisco, CA

Alex Espiritu is a graduate of the Culinary Institute of America, and has spent over six years in New York working at notable restaurants like Picholine and Restaurant 44. Currently, Espiritu is the Pastry Chef at the Ritz Carlton in San Francisco, where he is highly acclaimed for his clean, simple and creative styles. His American-accented desserts like rhubarb crisp with buttermilk sorbet and butterscotch cheesecake have left his clientele eager for more.

9. Roast Turkey w/ Asian Stuffing - Martin Yan

10. Asian Hamburger Pockets - Ming Tsai

Zip Fusion is all about good food, décor, friendly staff and reasonable prices. Its creator, Jason Ha brings inspiration from his Korean home, and with his Executive Chef Sean An, he introduces various Korean ingredients to satisfy his clientele. This young entrepreneur has already made his mark with his title of a “Mover and Shaker” in LA and also with his award winning Seaweed Salad, Sushi and much more.

Click here for his interview.

Restaurant

Chaya, Beverly Hills
132 The Embarcadero 
San Francisco , CA 94105

My favorite dish in Chaya is Chilean Sea Bass.
I love their miso based sauce!

Asian Grocery Store

ASSI Super Inc
3525 West 8th Street,
Los Angeles, CA 90005
(213) 637-0151

This new cookbook features more than 200 recipes from over 100 Asian and non-Asian, Celebrity Chefs. It also introduces the Asian version of the new USDA food pyramid.

Order Your Copy Now or Call 1-800-431-1579

John J. Nihoff has been at the Culinary Institute of America for over 15 years and has instructed 11 different subject areas. His research has been quoted in many publications including the New York Times, The Wall Street Journal and the Chicago Tribune. The Chaîne des Rôtisseurs U.S. has appointed him national director of the best Young Chef competition, and he is a board member of the International competition in 2007. Recently Professor Nihoff acted as a judge on Iron Chef America.

1. American Kimchi Medley
2. Beef Bulgogi
3. Deep Fried Squid

Trying to lose those pounds you gained during the holidays?
Try these recipes that are tasty as well as healthy and low in calories.

New Asian Cuisine recipes with the Pyramid logo depict a "smart choice", and typically,
are ones with a total fat content lower than 35%.

A Certified Hospitality Educator, Professor Michael Pardus teaches Asian Cuisine as the Culinary Institute of America. Pardus created the Asian version of the USDA Food Pyramid for New Asian Cuisine.

Click here to find out more on the Asian Food Pyramid.

Shiitake mushrooms are widely used in Asia, especially in Chinese, Korean and Japanese cuisine. They are usually used in steamed and simmered dishes and are also served in miso soup. When buying them, look for mushrooms that are firm and plump. Avoid wrinkled or ones that have slimy spots. You can store fresh mushrooms for a week in the refrigerator in a loosely closed bag. Dried ones stay fresh for over six months if stored in a sealed container in the refrigerator. Shiitake mushrooms are known for their anti-tumor properties and their ability to strengthen the immune system.

Try our Recipe for Shiitake Mushrooms:
Mizuna and Mushroom Ohitashi

The leaves and stems of coriander plant are called cilantro. Cilantro is most often used raw as a garnish and has a strong fragrance and a refreshing taste. It is indispensable herb in Thailand (for green curry paste), Vietnam, India and parts of China. Since cilantro is considered an aid to the digestive system, it is used both for flavor and to moderate the effects of other spices and peppers on the stomach. Cilantro can be stored up to a week if rinsed and left moist in a plastic bag.

Try NAC’s Recommended Cilantro Recipe: Mushroom Cilantro Masala

While young ginger roots are juicy and fleshy and are usually used as a spice added to coffee and tea, mature ginger roots are fibrous and dry and are used to flavor many Asian dishes. Ginger is also used as a flavoring for candy, cookies, and cake, and is the main flavor in ginger ale. You can store fresh unpeeled ginger in a plastic bag in your vegetable crisper for up to two months. Ginger has been recommended to treat a number of health problems including abdominal bloating, coughing, vomiting, diarrhea, and rheumatism. It is also known to ease sore throats, headaches, arthritis pain, and fever.

Enjoy NAC’s Ginger Dessert: Ginger-Apple Tart Tatin

Fatty Crab

Fatty Crab
643 Hudson Street,New York, NY, (212) 352-3590

Fatty Crab brings authentic Malay cuisine to the West Village in New York City. Inspired by his time living in Malaysia, Chef Zak Pelaccio of 5 Ninth runs this restaurant which is well known for its reasonable prices and delicious dishes like Nasi Lemak (Curried Chicken Thigh And Leg) and Wonton Mee (Shrimp and Pork Wontons). The restaurant remains open until 4 am on weekends making it a hot spot for late night dining.

C Mart  -  Best known for fresh produce and noodles
692 Washington Street
Boston, MA 02111
(617) 988-8118

Revere Oriental Food Market  -  Best known for Cambodian ingredients
60 Shirley Avenue
Revere, MA
(781) 289-7278

Super 88  -  Best known for its wide variety of Asian food products and produce
73-79 Essex Street
Boston, MA 02111
(617) 423-3749

50 Herald Street
Boston, MA 02118
(617) 423-1688