Experts’ Forum (4/4)

Ms. Hi Soo Shin Hepinstall: We all want to improve dishes by using superior ingredients and techniques, regardless of their origin, but when they are used, proper credit should be given. For example, if I use Japanese wasabi or French vermouth in my cooking and recipes, I always give credit. Jackie Newman: There is no way but by educating people about what the food is, where it comes from, and by tasting, thinking about what was tasted, and tasting again…Without trying these foods makes the comments about them nonsense. I know writers who do not know basic food items, therefore can not recognize them, and will not taste them. There are others who will not try/taste any food they did not eat as a child; so they just go to expensive places, eat steak and other familiar foods, none that are out of the mainstream (such as oxtail) yet they write about these “unkowms” anyway, frankly, some foods need a namechange to become popular. The “kiwi” is now popular, but when its name included terms such as “Chinese Apple” and others, it did not sell… now it is a popular fruit whose lokks and tastes are the same…. They are even making it into a designer food hybridizing it and selling yellow ones, red ones, etc. (专家简介) Mr Jake Klein, one of the most exciting new culinary talents to hit the New York dining scene, executive Chef of the hip Asian-fusion restaurant Pulse LA in 2002. Jake has crafted a unique version of Asian cuisine, has crafted a unique version of Asian cuisine, inserting his own touches inspired by the Pacific Rim style of cooking. Jackie Newman, a highly regarded Registered Dietician, fellow of the American Dietetic Association and of the American College of Nutrition, editor-in-chief of Flavor and Fortune, the only English language magazine in the United States dedicated to the science and art of Chinese cuisine. Mr Michael Pardus, professor of Asian Cuisine at the culinary Institute of America (CIA) at the Hyde Park, New York. Professor Pardus created the “Asian Food Pyramid” by translating the food groups onto Asian ingredients. Wendy Chan, the principal and founder of Definity Marketing, New York, With over two decades of international experience in advertising and marketing, Wendy has been most valued as a passionate advocate for finding synergistic values through strategic partnerships, and a proponent of innovative, real results-driven marketing tools. Wendy has been instrumental in the launch of All Asia Food Expo, the first Asian food trade event in the U.S., in October 2004 Ms. Hi Soo Shin Hepinstall, the author of Growing Up in a Korean Kitchen, the first comprehensive and systematic Korean cookbook available in English. She has a “certificate” from the Cordon Bleu Cooking School in Paris and is an award-winning novelist in Korea.