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NuCulinary
offers small public and private cooking classes in
the greater Seattle, Washington area. Thanks to limited
class sizes, our instructors can work closely with
you as you learn to create wholesome, healthy, flavorful
meals. Most of our classes are hands-on, and feature
lessons in food history, basic techniques for preparation
and cooking, and facts about nutrition and food safety.
For folks
with dietary restrictions, we've got healthy versions
of traditional recipes, and classes filled with healthy
options that leave keep the flavor intact.
Integrating
cuisine, culture and community!
We are committed to inspiring community and culture
through cooking. Our mission is to integrate cuisine
and life by:
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Illuminating
the beauty and benefits of food for pleasure and
wellness. |
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Illustrating
simple and delicious ways to prepare, enjoy and
serve food. |
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Integrating
food into daily life in a way that is nurturing,
nourishing while sustaining culture and ritual. |
We
fuse traditional sensibilities with modern approaches
to cooking. We follow the latest cooking trends and
techniques featured in restaurants around the world
through industry research and collaborating with exceptional
chefs.
For all our
classes, we develop and rigorously test menus that
reinforce important cooking techniques and that highlight
the flavors of a cuisine. Our seasonal menus include
traditional meals for holidays and special occasions.
In addition, we provide a historical context for the
use of certain ingredients and cooking techniques,
peppered with cultural stories and tips handed down
through the generations.
NuCulinary
instructors have worked in the food services industry
for over 20 years. We’ve worked as dietitians,
nutritionists, chefs, caterers, culinary instructors,
and corporate food service executives. Our experience
is international, so we have a breadth and depth of
expertise to share. Let us help you bring new flavors
to your table.
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Bringing more than 75 years of experience to your
table. |
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Naomi Kakiuchi, RD,
CD, CCP, President of
NuCulinary, Naomi specializes in inspiring community
and culture through Asian cooking. A registered
dietitian, Certified Culinary Professional of
the International Association of Culinary Professionals,
and popular culinary educator, her classes combine
food and fun with nutrition tidbits for a well-rounded
learning experience. |
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Christina Chung: Born and raised in Hong Kong, Christina learned the essentials of Chinese cooking from her grandparents. She studied Japanese cooking in Tokyo, and French cooking at Le Cordon Bleu, Japan. After moving to the USA, Christina honed her culinary skills by studying at the Culinary Institute of America, and by teaching Chinese cooking at Greenwich Continuing Education in Connecticut. Christina travels extensively and is inspired by many different culinary influences. She is devoted to creating innovative recipes that are based on her traditional Chinese training, and that reflect her passion for healthy, nutritious eating. |
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Toby Kim: Toby Kim is the Sous Chef at the popular newly opened Poppy on Seattle’s Capitol Hill. Formerly of The Herbfarm Restaurant and a graduate of the Seattle Culinary academy at Seattle Central Community College, Toby grew up in Hawaii, learning the traditions of Korean Cooking from his mother and grandmother. Seattle-born, Toby is an adventuresome chef of international foods and enjoys sharing his enthusiasm and knowledge so others will be inspired. http://www.poppyseattle.com/ |
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Yusi Sasmitra:
Yusi was born in Serang, a small town one hour west of Jakarta, into a family of merchants. As the third of five daughters, Yusi spent a lot of time in the kitchen cooking with her grandmother and learning how to cook traditional Indonesian dishes. Even as a little girl, she knew she wanted to open her own food business. Yusi came to Seattle in 1992 to study business administration at the University of Washington. After her second son was old enough, Yusi decided it was time to fulfill her dream and bought over a catering business. Yusi found the perfect partner in her mother-in-law Julia and hence Julia’s Indonesian Kitchen was born. The catering business has been such a huge success that both Yusi and Julia have decided to open their doors to share a unique family dine-in experience. www.juliasindokitchen.com |
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Hajime Sato
Born in Japan, Hajime is the owner and head sushi
chef of Mashiko Japanese Restaurant and Sushi
Bar in West Seattle. He specializes in preserving
the tradition of Japanese dishes, while adding
new flavors for a unique eating experience. www.sushiwhore.com |
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Julia Suparman:
Julia was born in Jakarta and lived in Singapore for 30 years where she was a floral designer and avid home cook. Although not professionally trained, Julia cooked up ethnic delights for numerous house parties, church events and of course, for her family. In Seattle, Julia became an active member of the Indonesian community and enjoyed cooking for the large Indonesian student population in Seattle who were yearning for a taste of home. Through her gift of cooking Julia has also helped Indonesian students in the Seattle area raise funds for various activities, including the recent tsunami disaster that affected thousands of Indonesians. The restaurant and catering business is a natural extension of what she has been involved in all her life—community,family and food. www.juliasindokitchen.com |
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Sam Ung: Growing up in Battambang, Sam spent his early years helping his parents out at their family restaurant. At the age of 10, he started bussing tables, seating customers, and taking keen notes on kitchen activities. When he was 15, he was asked to fill in for a chef who was absent. He was a natural. He realized his passion and talent for the art of cooking.
His time in the kitchen was short lived because just a few years after his first experience, the Khmer Rouge took over the country. For four long years, culinary arts were nothing more than salt and rice porridge. After surviving the Khmer Rouge and immigrating to the United States, he managed to continue his career in cooking at The Rainier Club, in downtown Seattle as the Gaŕde Manger chef. As the “keeper of food” or pantry supervisor, he also had the opportunity to showcase his edible fruit art.
Sam wanted to share his passion for cooking and the taste of authentic Cambodian food. So, in 1987, he found a tiny, two-story restaurant in the International District. For ten years, his family-run business only served 7 different noodle bowls. The restaurant expanded in 1997 to seat 120 customers, offering more than 60 dishes, and catering for all occasions. The framed silk paintings, brass statues, marble tabletops, water fountain, and aquarium with coy fish help create the Khmer ambiance.
Cambodian cuisine is closely related to her neighboring country Vietnam Laos and Thailand, although it is not as spicy. Curries, salty fish, jasmine rice, noodles and soups are staples of the Khmer diet. An abundance of herbs and spices are used in their dishes such as galangal, star anise, ginger, turmeric, paprika, lemon grass, and kaffir lime leaves.
When Sam can find time away from the restaurant, he tends to his yard, relaxes to great movies, and travels to Cambodia. http://myartofcatering.com |
info@nuculinary.com
© 2003-2008 NuCulinary
All Rights Reserved
Seattle Asian Cooking School Classes
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