Abalons and Nori(seaweed), photo Jenny van Sommers

The Good Life Aquatic Chef David Chang's Marine Muses

The South Korean female sea divers known as haenyeo comb the beds of the East China Sea for conch, abalone and uni—prized items on western menus. New York-based, Korean-American chef David Chang of Momofuku restaurant fame explains the unique characteristics of these deep-sea delicacies.



Dried and uni(sea urchins), photo Jenny van Sommers



Conch shell and napa cabbage, photo Jenny van Sommers

David Chang  (Chang Seok-ho, born August 5, 1977) is a noted Korean-American chef. He is chef/founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City, Momofuku Seiōbo in Sydney, Australia and the Momofuku Toronto restaurants Momofuku Noodle Bar (TO), Nikai, Daishō and Shōtō.

In 2009 Ko was awarded 2 Michelin stars, which it still maintains. Chang attended Georgetown Prep and then Trinity College, where he majored in religious studies. Chang later attended the French Culinary Institute (FCI) in New York City.

Momofuku

Chef Degeimbre's 'man-made' octopus egg shaped out of oven-baked and blended squid, water, and edible additives (Iota, Konjac) needed to achieve the desired texture



Dual illusions...using an egg, that is really anything but a real egg, to represent a volcanic eruption



He uses scientific methods to create food with unexpected tastes and textures. He had trained under Herve This, a French scientist who first coined the term molecular gastronomy. His latest discovery: ultrasounds! To reveal all a product’s abilities, the kitchen team use a mixing machine where the blades are replaced by an ultrasound detector. Ultrasonics is the science of sound waves above the limits of human audibility. It creates the collapse and implosion of myriad cavitation “bubbles”. Ultrasonics are ideal because the microscopic bubbles enter every orifice. The bubbles force movement allowing the introduction of flavour.



Sang-Hoon Degeimbre, who is a Korean Belgian, runs L'Air du Temps, a Michelin-rated two-star restaurant in Belgium. In 1975, when he was 5 years old, he was adopted by a family in Belgium, where he grew up, and in 1997, he opened his own restaurant.

In 2000, it was awarded a one-star rating by Michelin, and in 2006, another star was added, making him a world-class star chef, and renowned as a master of molecular gastronomy. In addition, he was well known as the second-best sommelier in Belgium. In 2009, he was invited by the Ministry of Culture and Tourism as part of their public relations efforts to promote the globalization of Korean cuisine.



Chef Degeimbre's representation of Nature, ironically relying on scientific culinary wizadry in addition to old-school Korean fermentation processes - fermented carrots, hazelnut foam turned-to-cake-in-the-microwave, dehydrated black olives and bread to serve as natural 'humus,' a yellow jelly-like drop of kalamanzo gel, dried blue potato chips, beets, and perfectly curled seasonal shoots as garnish



Born in South Korea, he was an orphan who migrated to Belgium at the age of four when he was adopted by a couple there. He started his career as a sommelier at the age of 17. A self-taught chef, he opened his own restaurant, L’Air du Temps, in 1997 on the outskirts of Brussels.

It earned a Michelin star three years later. In 2002, he ventured into molecular gastronomy, which is a school of cooking that uses scientific methods to create food with unexpected tastes and textures. He had trained under Herve This, a French scientist who first coined the term molecular gastronomy.

Sanghoon Degeimbre

Project team : Dong Hyun Kim(director), Ji Weon Ahn(interior designer), Erika Ko(graphic designer), Yu-Kuang Chou(Photography)



Erika Ko graphic Project : Identity, signage, menus, stationery, press and promotional collateral, staff uniform and website for KIMCHEE Restaurant in London, UK.

The restaurant is adorned with authentic Korean pieces to create a traditional style with a modern twist. KIMCHEE’S in-house Korean designer, along with Mr. Kim himself, developed and crafted every element of the restaurant, ensuring that every detail, from the displays of Korean crockery to the unique, custom-built benches, reflects the real Korea.



The distinctive branding of KIMCHEE was also developed specially by the KIMCHEE team, to complement the unique essence of the restaurant. Mr. Kim himself oversaw the whole construction, making sure everything combined perfectly to create a laid-back but stylish dining experience.

-from KIMCHEE restaurant PR team

KIMCHEE restaurant

Mother-in-Law’s Kimchi (MILKimchi) is a handmade kimchi using the finest chili peppers, natural ingredients and no preservatives. Established in 1989, our kimchi is a 20 year-old recipe of the renowned Korean soup restaurant, Jang Mo Gip (Mother-in-Law’s House) in Garden Grove, California.

Taste an authentic, artisanal kimchi, made with select chili peppers - a natural depth of flavor coupled with spicy complexity and savoriness - a healthy probiotic food that is good for your digestion.

“Ruddy MIL Kimchi is spiced to the hilt, but the fire is tempered by the rich complexity of the pickle, which is made without preservatives. Serve it with appetizers, layer it in a sandwich or on a burger, or use it to brighten a dish of grilled meat or fish.”
-Florence Fabricant, Dining & Wine, New York Times (October 14, 2009)

All natural, no preservatives l non vegetarian l contains shellfish, seafood, sesame seeds.

Mother in Law's Kimichi



Korea



Lebanon



Vietnam



India



Brazil



Italy



Japan

Series of flags, savoring the culinary delights of each country, created to promote The Sydney International Food Festival last year. What a brilliant concept by WHYBIN/TBWA, Sydney, Australia to use the iconic foods of each country to recreate its flag.

Advertising Agency: WHYBIN/TBWA, Sydney, Australia
Executive Creative Director: Garry Horner
Creative Director: Matt Kemsley
Art Director: Miles Jeffreys
Copywriter: Tammy Keegan
Photographer: Natalie Boog
Retoucher: Nick Mueller
Food Stylist:
Trish Heagerty

Sydney International Food Festival

WHYBIN/TBWA


Steckmasse / Take-out Flowers, How to carry flowers in daily life
Collaboration with Jiseon,Park & Eunho,Kim    
 
We usually carry flowers as bunch of flowers vinyl-covered or paper.
But we've aleady had carring method in the daily living. such as drinking package-tetra pack, Ice cream corn(waffle) and take-out coffee carrier
We suggest some natural method, materials and ideas for carring flowers in our daily living.

sdesignunit



This multicolored rose was created by Lim Gi-byung, professor of floriculture at Kyungpook National University, and his research team over three years of reaserrch.






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