A “wildly inventive” (Food & Wine) James Beard Award–winning chef interprets one of Asia’s greatest cuisines for the everyday eater.
Born in Seoul and raised in Maryland, Peter Serpico’s route to Korean food came long after making a name for himself in New York City restaurants. His first bites of marinated short ribs and black bean noodles tasted like home, and a love affair with the flavors and techniques of his birthplace began. Written with Drew Lazor, Serpico’s debut cookbook Learning Korean: Recipes for Home Cooking draws from his decades of professional cooking experience to elevate the greatest hits of at-home Korean dishes. In this insightful and endearing cookbook, new flavors, techniques, and ways to enjoy one of the world’s greatest cuisines are revealed by Serpico, chef and father.
In a conversation with Eric Kim, the New York Times bestselling author of Korean American: Food That Tastes Like Home, Serpico discusses his career and his debut cookbook.
Learning Korean: Recipes for Home Cooking will be available for sale during the event.
“Peter is simply one of the best chefs not because of his mastery of cooking or his uncanny sense of flavor. Peter is one of the best teachers I’ve ever known, always improving techniques and developing clever hacks. I’ve seen it with my own eyes turning many novice cooks into skilled professionals. It was simply a matter of time before he turned his attention to the foods of Korea. This book not only will teach you how to make delicious Korean food but to think like a world class chef.” – David Chang, Chef and Founder of Momofuku Restaurant Group
Peter Serpico: Learning Korean with Eric Kim
Hybrid Program
Thursday, May 19, 2022 | 6:30 PM (EDT)
The Korea Society
350 Madison Avenue, 24th Floor
New York, NY 10017
About the Speaker:
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| Photo by Neal Santos |
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Born in Seoul, South Korea, PETER SERPICO was adopted when he was two years old, and was raised in Laurel, Maryland. Serpico graduated from the Baltimore International College Culinary School and his first cook job was at the Belmont Conference Center, where he worked under chef Rob Dunn. In 2006, Peter began as sous chef at the original Momofuku Noodle Bar in the East Village. For the next six years, Serpico worked with David Chang to open Momofuku Ssäm Bar and Momofuku Ko. As director of culinary operations, Serpico earned three stars from the New York Times, a James Beard Award, and two Michelin Stars, among other accolades. Serpico’s highly praised eponymous restaurant on South Street in Philadelphia opened in 2013. In 2022, Serpico and restaurant-partner Stephen Starr launched a revamp of Pod, a long-standing Philadelphia pan-Asian restaurant, as KPod, with a menu inspired by Serpico’s native South Korea. Serpico lives with his family in Philadelphia. |
About the Moderator:
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| Photo by Jenny Huang |
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ERIC KIM is a New York Times staff writer born and raised in Atlanta, Georgia, and the author of Korean American: Food That Tastes Like Home (Clarkson Potter, 2022). He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his “Table for One” column. He now hosts regular videos on NYT Cooking’s YouTube channel and writes a monthly column for The New York Times Magazine. A former contributing editor at Saveur, Eric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appétit, and Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City. |
