Some of the topics we've explored in the past include...
PANEL DISCUSSION: THE FOODS OF SHANGHAI’S JEWISH COMMUNITIES (Sold out!)
The Asian Culinary Forum gathered chefs and entrepreneurs, scholars and clinical specialists for a lively discussion about the power of healing foods.
The Asian Culinary Forum and the JCC-East Bay are delighted to present a panel discussion on the history of Shanghai’s Jews and their culinary experiences.
The Asian Culinary Forum worked with the Asian Art Museum’s MATCHA program to highlight two celebrated SF Chefs: Chef Nei Chia Ji and Chef Martin Yan. The duo shared their love forShanghai cuisine at a unique demonstration and tasting.
Join the Asian Culinary Forum in the heart of San Francisco for an exciting, weekend-long celebration of the foods of the Philippines.
Momofuku Ando, the inventor of instant ramen, insisted that: "Peace will come to the world when people have enough to eat.”
Campers, students, busy families, and well-dressed salary workers have all benefitted from the easy goodness of ramen. Its countless incarnations—mild, sour, spicy, covered in broth or swirled in curry—have traveled around the world.
Andy Raskin, author, The Ramen King and I
George Solt, assistant professor of history, New York University
Thy Tran (moderator), director, Asian Culinary Forum”
The capstone to our weekend-long celebration, this intimate, full-day symposium brings together notable authors, artists, scholars, and chefs to explore the state of Asian cuisines around the world.
This is your unique chance to hear firsthand from influential individuals. Of course, delectable food and drink will be served thoughout the day to highlight the flavors of Asia past and present.
Plus, your registration for Sunday’s symposium includes an invitation to a special reception on Saturday, October 11, from 6:30 pm to 8:30 pm at the Ferry Building’s North Arcade. The menu of delightful Pan-Asian snacks and street foods will certainly fuel the next day’s many conversations.
WHAT DEFINES YOU AS A CHEF?
Join us for a provocative conversation with celebrated San Francisco chefs. They’ll share how they developed their signature styles and how their personal and professional experiences have shaped their vision of Asian cuisine. We’re honored to have on our panel:
Kelly Degala, executive chef, Pres a Vi and Va de Vi
Eric Gower, author, Breakaway Cook
Michelle Mah, formerly executive chef, Ponzu
Kirti Pant, executive chef, Junnoon
Charles Phan, executive chef, Slanted Door
Linda Carucci (moderator), chef director, International Culinary School at The Art Institute of CA-SF