Cultures in Culture: Kimchi and Pikliz

1901 Vine Street,Philadelphia PA 19103

15 September, 2021

Description

Curious about fermentation? Explore the process through a cultural lens with the Culinary Literacy Center! Cultures in Culture puts two chefs in dialogue about the fermentation process and its cultural significance in their respective culinary traditions. In this interactive program, you'll learn the history and true science behind fermentation through demonstration, preparation, and conversation. Tune in for this second session on fermented vegetables to learn how the ancient process is practiced and enjoyed in Korean and Haitian cultures. Olga Sorzano of Baba's Brew will share her extensive knowledge on the science of fermentation as chefs Clara Park and Chris Paul show us how to make kimchi and pikliz— two spicy, fermented vegetable mixes from opposite sides of the globe. Guided by the chefs, participants will learn some basic knifework, layer flavors, and prepare their jars to bring home to enjoy once fermented. Safety is our top priority. This hybrid event has limited in-person tickets to ensure safe, physical distancing as well as an option to attend virtually via Zoom. According to current guidance from the city of Philadelphia, it is required that all in-person attendees, regardless of vaccination status, mask for this event, which will take place outdoors but will move inside in the event of inclement weather. Those who are not fully vaccinated should take additional precautions. For more information about our Covid safety precautions, please email [email protected]. All proceeds from ticket sales go towards supporting the Culinary Literacy's Center programs for youth, neighborhood engagement, and English language learning. To learn more, please visit freelibrary.org/cook! Free tickets available for SNAP eligible families and for anyone who cannot afford the fee right now but would still like to participate. Please email [email protected] for more information. From Chef Christopher Paul: I grew up in Haiti until the age of 9, and like most Caribbean families, mine cooked daily using ingredients from the garden and from local merchants. From picking fruits and vegetables with my grandmother to helping clean our grains for food prep, I quickly gained an interest in the process of food. This led me to a more professional culinary journey--one of experimentation, technique and art in a professional setting. I worked in French and Peruvian kitchens, started my own restaurant, and managed over 10 restaurants throughout Philadelphia, Maryland, and Miami; but as I grew as a professional chef I felt nudged back to my origins and started redeveloping an appreciation for the art of Haitian cooking. When the pandemic hit, I created Lakay, the Haitian Creole word for home. In some ways it became a way of reconnecting with my family in a time when we were all forced to be apart. Now, I am able to use my art to share my culture with a larger community. Clara Park earned her BA in psychology from the U. of Chicago and her Master’s in Biology from Columbia University. She attended the Institute of Culinary Education in NYC. Restaurants stints include Gary Danko in SF; Redd in Napa; momofuku ko in NYC and Le Moulin Bregeon in the Loire Valley, France. She developed recipes for Campbell’s Soup, Swanson, and Tabasco, ultimately being co-nominated for a James Beard Award for Best Cooking Video with seefood media. Career highlights include becoming a Chopped champion, winning Best Burger in Philly for her Korean BBQ burger and eating live octopus with Anthony Bourdain. She is Head of the Chefs’ Advisory Council for the non-profit Careers Through the Culinary Arts Program, a member of the Advisory Board for The Food Lab at Drexel University and a chef mentor for The People’s Kitchen. Olga Sorzano is the owner and operator of Baba's Brew in Phoenixville, PA. With a passion for all things fermentation, Sorzano upholds the integrity of kombucha brewing with the old-world traditions she learned from her Baba in her homeland, Siberia, and shares her knowledge about the health benefits and importance of sustaining good bacteria in our bodies. Every bite of food we eat tells a story. Here’s ours: The Free Library is advancing literacy in Philadelphia in a unique and innovative way—with a fork and a spoon. Cooking and eating are educational acts and provide opportunities to learn math, science, languages, history and so much more. Using cooking as the vehicle for learning, the Culinary Literacy Center advances literacy through food and cooking around a communal table. Opened in 2014, the Culinary Literacy Center is the first space of its kind in a public library and serves as a model for libraries worldwide. The Culinary Literacy Center is based in our kitchen classroom at Parkway Central, but we offer programming at nearly all of our neighborhood libraries. Culinary Literacy Center programs teach healthy cooking, build community, and promote civic dialogue. Pull up a seat at our table and see what’s cooking at the Free Library of Philadelphia!