SinoVision and International Culinary Center Debut a Brand 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.

Asian Kitchen airs every Saturday at 7 PM on both NYC Channel 73 (for cable subscribers) and WMBC Channel 63.4 as well as Sundays at 7 PM on WMBC Channel 63.3.

To get the most out of the show, we definitely recommend viewers also check out sinovision.net for live streaming.

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

More About the International Culinary Center

Founded as The French Culinary Institute in 1984, the International Culinary Center (ICC) is the global expert in professional culinary and wine education, with programs in New York, California and Italy. The renowned six-month Total Immersion program has produced other talents as Bobby Flay, David Chang, Dan Barber, Hooni Kim, Christina Tosi and 15,000 more under the guidance of deans including Jacques Pepin and Jacques Torres. Awarded the International Association of Culinary Professionals’ “Culinary School of Excellence” for its career programs—the industry's top honor—since 2010, ICC provides students with the credentials, confidence and connections to chart a successful career anywhere in the world. The White House announced ICC, along with the James Beard Foundation, will imagine and build the USA Pavilion at the World EXPO in Milan in 2015.

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