by Tammy | Dec 26, 2010 | Commentary, Korean Food Globalization
Demand for Korean cooking classes in culinary schools or Korean ingredients on grocery stores shelves is a visible sign a cuisine is becoming more popular in a particular country. For example, Chef Young-sun Lee teaches classes in Korean cuisine at the Institute of... 
by Tammy | Sep 2, 2010 | Featured, Top Posts, Top Posts - Winter, Who's Who
Youngsun Lee immigrated to Queens, New York, from Korea when he was 12 years old. He graduated in 2005 with a degree in culinary arts from the Institute of Culinary Education in New York. Lee comes from a family of chefs steeped in the history of Korean cuisine. His...
