“Asian Ingredients: A Menu For Success” at All Asia Food Expo NY

“Asian Ingredients: A Menu For Success” at All Asia Food Expo NY Presented by Asian Restaurant News Asian Restaurant News joined the Expo festivities and celebrated its first publication year at New York City Expo on September 12th by presenting an exciting panel discussion entitled “Asian Ingredients: Menu For Success”. This extended seminar brings together a unique panel that consists of chef-owners of renowned Asian restaurants, esteemed cookbook authors and culinary professionals advocating Asian cuisines, as featured here in the photos. The lively panel discussion covered many topics, such as evolution of cuisine vs. fusion cuisine, the possible advent of Asian restaurant chains by Asian-American chef-owners, the popularity of Asian ingredients, the widely awareness of Asian cuisine as a healthy dining choice, and many more. Robert Danhi As a Culinary Educationalist Chef Danhi, partners with organizations to help them achieve their cuisine research and food preparation objectives. He works with the Culinary Institute of America teaching culinary programs and lending his expertise as he works with corporations across the globe. Chef Danhi hosted the panel discussion on behalf of Asian Restaurant News. Susanna Foo Deemed the leading Chinese chef in America, Susanna Foo has been hailed as an innovator by Gourmet, Food & Wine, Esquire, Zagat, the James Beard Society, and many others. As owner of two distinguished fine-dining Chinese restaurants Susanna Foo & Sulan, Chef Foo is also a award-wining cookbook author. Among her recent works are Susanna Foo Chinese Cuisine & Susanna Foo Fresh Inspiration. Suvir Saran Co-Executive Chef of Dévi, Author of Indian Home cooking, Suvir Saran is a respected food authority, poised to advocate Indian food in the U.S. As a star chef, Suvir Saran has been featured in such publications as Food & Wine, Travel & Leisure, InStyle, Metropolitan Home, Newsweek, US News & World Report, USA Today, The New York Times, Los Angeles Times, and many others. Hiroko Shimbo As an esteemed cooking instructor, lecturer, author, and authority on Japanese cooking and other Asian cuisines. Hiroko Shimbo is the owner and operator of Hiroko’s Kitchen Cooking School. Hiroko has also written several articles on Japanese cooking for Appellation and Saveur magazines. Jacqueline M. Newman Dr. Jacqueline Newman is a highly regarded Registered Dietician, Fellow of the American Dietetic Association, and of the American College of Nutrition. Dr. Newman has written eight books, and contributed to many journals. Hi Soo Shin Hepinstall Hepinstall is the first author to have published a comprehensive and systematic Korean cookbook in English, “Growing Up in a Korean Kitchen”, is abound in Korean tradition and adapted for today’s kitchen. She won a “certificate” from the Cordon Bleu Cooking School in Paris and is an award-winning novelist in Korea. Cedric Tovar Executive Chef Personalizing Mediterranean Classics with the Authority of a Proven?ale Grandmére. Chef Tovar is an advocate and a “food fan” of Asian Cuisines. Jake Klein One of the most exciting new culinary talents to hit the New York dining scene, Chef Klein has crafted a unique version of Asian cuisine, inserting his own touches inspired by the Pacific Rim style of cooking. Michael Pardus Professor of Asian Cuisine at the Culinary Institute of America, Pardus is also a Faculty Advisor at the Institute. Recently Pardus organized and led an U.S. chef delegation to Vietnam, the Chef’s Tour Vietnam 2004, 2005. The trips achieved great success in promoting culinary culture exchange between the two countries.