Culinary Battles 2014: Supreme Asian Chef
Photos by Dawn Garcia + Cover Photo by Matt Sanderson
The Asian culture has been surging in the culinary world as of late, though it is a culture that has been passing on some of the most influential traditions of cooking for over a thousand years. With an emphasis on fresh produce, utilizing all ranges of meats, spices that span a flavor profile that defy the quintessential predictability of the every day, it is no surprise that Asian cuisine has taken center stage. With chefs with Korean, Thai, Chinese, Japeanese, Vietnamese, Filipino, Indonesian, Polynesian and so many other influences and backgrounds, the expansive range that every true food savant is now privy to is wonderfully grand!
So what better way to start sharing some of that culinary prowess with the world than a good old fashioned competition … IN VEGAS?! While Chefs across the United States put their hats and knives into the ring, only 4 final chefs made the cut. Representing the East Coast: Chef Jay Cho and Chef David Park. Representing the West Coast: Chef Perry Cheung and Chef Chris Oh. Each chef notable in their own right, they individually bring something entirely authentic – no one chef with the same training or experience and every one is immensely talented.
After the Final Four were chosen, they rallied in none other than Las Vegas to finally see who will take the title of SUPREME ASIAN CHEF 2014.
With a room soon swimming with bodies from Press to Fans, supporters and TV Hosts, there isn’t a minute to waste as the anticipation builds. The Judges for the main event take their seats. On the panel? Chefs Barbie Marshall, Shirley Chung, Joe Poon, Sean O’Connell and Food Writer, TV Producer/Director, Damon Gambuto
Here to feast my senses and meet the Final Four Chefs battling it out to win the title of Supreme Asian Chef in the US, I enter the ballroom located inside of Caesar’s Palace. The crowd of press, crew, our Host for this afternoon’s event, Diane Henericks, and a flurry of recognizable faces all take their seats getting ready as the show is about to begin. While I saunter over to the VIP Lounge to scour the menu of Sake, wines, beers, and of course, bubbles, I take a moment to say hello to Chef Chris Oh and Perry Cheung – both located in my home town of Los Angeles. Shortly after, the chefs take their posts and the room begins to settle in as Caesar’s Entertainment President, Mr. Gary Selesner takes the stage.
As Mr. Selesner takes center stage, he has a rather relaxed presence that immediately welcomes you. As he thanks everyone for being there, he tells a story of just what it means to him to share the Asian culture with his guests. Having traveled the world, it is the Asian culture and cuisine he is most drawn to:
As each ethnic group has its own culturally based foods and food habits, the Asian American market segment is no exception. Most Asian Americans like to use fresh food in their cooking. Unlike the fast food society of the United States, they select live seafood, fresh meats, and seasonal fruits and vegetables from the local market to ensure freshness. Food preparation is meticulous, and consumption is ceremonious and deliberate. Most Asians living in America adhere to a traditional Asian diet interspersed with American foods. With over 18 million Asian Americans living in the U.S. today, their buying power is both enormous and diverse, especially as it pertains to the food industry in America.
SITED from “Asian Americans Spend 20% More On Food Annually Than The General U.S. Population”.
BE COOKED.
After a truly rigorous challenge from coast to coast in search of THEE fiercest chefs, the finalists have been chosen and now the real cooking begins. Which of these chefs will take the title?
While the competitors took their stations, the mystery ingredients were revealed: Pork Belly, cabbage, and a basket of fresh produce. Each chef is given an hour to prepare the winning dish. Here is a look at each chef and the dishes they each created.
The Competitors
Chef David Park
David is currently Sous Chef at Storefront Company in Chicago. He has previously worked for famed Chef Takashi Yagihashi at his flagship restaurant, Takashi, as well as under Grant Achatz as a Chef de Partie at The Aviary. David is currently developing his new restaurant, Hanbun which will be based in Chicago. Hanbun will be based on Korean inspired cuisine.
Chef Park’s Dish
Currently: Sous Chef David Park, an alumnus of Aviary‘s culinary kitchen, has created a cocktail menu that is divided into two sections. The first section is “kitchen” cocktails that profile a particular ingredient like ginger, apple, or as in today’s video, strawberry. The second section is “classic” cocktails like the Martinez or the Manhattan. The kitchen cocktails become an almost amuse bouche before the meal. They are designed to get the taste buds energized and gives you a glimpse into the kitchen’s approach with fresh ingredients as you make your decisions for the rest of the meal.
Chef Chris Oh
Chris Oh is a chef and founder of SEOUL SAUSAGE Co. in Los Angeles. Chris is a seasoned competitor, having won The Great Food Truck Race and Cutthroat Kitchen on the Food Network, as well as Esquire Network’s Knife Fight. He will bring an innovative perspective on Korean BBQ and cuisine to Culinary Battles.
Currently: Seoul Sausage Company has seen exponential growth and an absolute explosion in popularity. Winner of the Great Food Truck Race on the Food Network, Chris and his crew continue to feed hungry dwellers and compete any opportunity they can. They can be found all throughout Los Angeles.
Chef Oh’s Dish
Chef Jay Cho
Jay is a student at the Culinary Institute of America in Hyde Park, NY. He has worked in several restaurants in Vancouver, Canada, and has experience at the Ritz-Carlton Hotel in Seoul, Korea, and Providence restaurant in Los Angeles.
Chef Cho’s Dish
And the WINNER is …
Chef Perry Cheung!!!
Perry is the chef and owner of Phorage, a critically-acclaimed Vietnamese restaurant in Los Angeles. After graduating from Le Cordon Bleu in San Francisco, he trained under Chef Charles Phan at the Slanted Door, and now is taking LA by storm with his take on local and sustainable modern Vietnamese cuisine.
Currently: PHORAGE LA is a starkly modern Vietnamese restaurant elevating classic dishes with the use of high-quality ingredients.
The winning dish:
About the Judges
With a panel of judges that exemplify the range, expertise, and diversity in fare, these competitors had a challenge before them.
Chef Shirley Chung
Chef Shirley Chung is a Top Chef: New Orleans finalist and the former Executive Chef for China Poblano by Jose Andres. Her presence allowed the restaurant to be nominated for James Beard Award’s prestigious “Best New Restaurant” in 2011. After obtaining her degree from the California Culinary Academy, Shirley worked with famed Thomas Keller, Guy Savoy, and Mario Batali. Shirley was born and raised in Beijing, China.
Chef Chung is presently working on TWENTY-EIGHT, a brand new Modern Chinese restaurant in Orange County, CA
Chef Barbie Marshall
Chef Barbie Marshall is The Farming Chef at Green Meadow Farm, where she champions her passion for sustainable foods and a healthy approach to cuisine. Barbie Marshall reached national recognition as a semifinalist and fan-favorite on Fox’s “Hell’s Kitchen”. Since appearing on the show Barbie has continued her work as a Chef and began doing appearances and demonstrations. She returns on the Judges Panel for the second edition of Culinary Battles.
Chef Joe Poon
Returning for a second year on the Judges Panel, Master Chef Joe Poon is an acclaimed chef, author of “Life is Short… Cooking is Fun” and a TV personality, having appeared on “The Tonight Show” with Jay Leno, and “The Ellen DeGeneres Show”. As leader in the East Coast culinary world, he has taken on the role of Asian culinary ambassador through Philadelphia’s Chinatown and shares his knowledge as a teacher of cooking classes.
Damon Gambuto
Damon Gambuto is an award winning food writer and television producer/director. He has served as a Senior Contributor at Serious Eats for six years and was part of their James Beard Award winning team of writers. Damon has appeared on the Food Network series Restaurant Divided, BBC America’s No Kitchen Required, Bravo’s Rocco’s Dinner Party, and the award-winning Now Eat This! A seasoned traveler, he has established himself as a burger guru in Los Angeles.
Chef Sean O’Connell
Executive Chef Sean O’Connell is responsible for all dining operations at The Homestead, including 10 restaurants and bars as well as in-room dining, catering and banqueting for meetings and special events. Previously, O’Connell headed culinary operations at several luxury hotel and resort properties around the globe. He also played a crucial role in the opening of the Bellagio resort in Las Vegas. A native of Europe, Chef O’Connell studied with the American Culinary Federation and honed his skills in some of the world’s finest hotels including Ritz-Carlton, Raffles Hotel, and Aman Resorts.
Now for some fun:
Thanks to all of the Chefs and Judges that made this a truly memorable competition! I had a blast and look forward to exploring ALL of the cuisine
L to R: Dawn Garcia w Chefs Perry Cheung, David Park, Chris Oh, Shirley Chung, Barbie Marshall
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