ICC & SinoVision debut a new cooking show: Asian kitchen

ICC & SinoVision Debut a New Cooking Show: Asian Kitchen

Got your chef’s hat set? What about the pots and pans? Well, it’s official folks – SinoVision has partnered with the International Culinary Center (ICC) to produce the network’s first cooking show, Asian Kitchen, a 12-episode series featuring chefs who graduated from the renowned cooking school headquartered in Soho, New York. The talents – all rising stars in New York City and graduates of either ICC’s Culinary or Pastry programs within the past 14 years – share their interpretations and influences of Asian cuisine for American audiences, including cooking demos and tips. Think of it as a one on one crash course with some of the hottest chefs around. The simple and unique recipes they will share are enjoyed by thousands of New Yorkers at their local restaurants, and now they’re going to be all yours.

By International Culinary Center

Asian Kitchen will premiere Saturday November 15 at 7 PM on both NYC Channel 73 and WMBC Channel 63.3 as well as Sunday November 16 at 7 PM on WMBC Channel 63.4.

The show is being hosted by Christie Clements and Tian Zhu and will feature the following talents:

  • Chaz Brown, Executive Chef of Seoul Chicken and Seoul Noodle, NYC, creates Asia-meets-Dixie cuisine
  • Eton Chan, Founder of Eton’s Dumplings and Sous Chef at Facebook, NYC, specializes in dumplings, buns and hand-pulled noodles
  • Christina Lee, Pastry Chef of Recette and The Gander, NYC, draws her inspiration from modern art
  • Ben Pope, Executive Chef and Partner of 2duckgoose, Brooklyn, NY, where the Hong Kong native brings a European twist to classic Cantonese dishes
  • Suchanan Aksornnan (also known as Chef Bao Bao), Executive Chef of Baoburg, Brooklyn, NY, adds Spanish and Asian influences to French cuisine
  • Kee Ling Tong, Chocolatier and Owner of Kee’s Chocolates, NYC, makes chocolates flavored with seasonal ingredients
  • Jonathan Wu, Executive Chef and Partner of Fung Tu, NYC, is known for his creative, personal Chinese-American food

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.

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