Adrienne Hall, assistant professor of Hospitality Management and manager of the Academic Bistro, was featured on page 27 of Chef Ed Today magazine with her article, “Teaching precision: Korean food preparation.” Chef Hall is an instructor in Drexel ‘s culinary class dedicated to the fine art of Korean cuisine, among the first in the U.S. to offer a course focused solely on Korean food.
In this article, Chef Hall stresses the importance of balance, harmony, and health, or as the Korean culture dubs it, “Obangsaek,” when preparing Korean dishes. She goes on to explain how the foundation is based on the five colors of the universe elements, five basic tastes, specific nutritional attributes, portion size, and presentation. To learn more about Korean cuisine preparation, go to page 27 of Chef Ed Today.