{"id":24,"date":"2010-07-05T07:47:05","date_gmt":"2010-07-05T07:47:05","guid":{"rendered":"http:\/\/www.filmcement.org\/dawestside\/?p=24"},"modified":"2010-07-05T07:47:05","modified_gmt":"2010-07-05T07:47:05","slug":"kim-chi","status":"publish","type":"post","link":"http:\/\/www.filmcement.org\/dawestside\/?p=24","title":{"rendered":"Kim Chi"},"content":{"rendered":"

\"\"<\/a>I admit it. The reality TV show, Masterchef<\/a>, has had a major impact on me. I’ve always liked eating food but to be honest up until recently, I’ve seen cooking as a time-consuming obstacle that has<\/em> to take place somewhere between the fun supermarket shop and the joyous revelry of mastication. However, watching the stylish Masterchef contestants go at it with a chopping board has proven somewhat of an inspiration; I see them standing there, julienning with a smile and feel compelled to get out my apron and cut up an onion.<\/p>\n

I think it’s for this reason that I decided to contact Food And Culture Korea<\/a> and embark on one of their Kim Chi<\/a> cooking classes. Here I should probably explain that I have a fairly excitable personality and rather active imagination, so upon entering the sparkling industrial kitchen and being presented with a freshly pressed apron embossed with the conspicuous slogan ‘the taste of Korea’, I instantly found myself lost in the moment and rather cavalierly confused my identity with that of a true culinary master. I became an unseasonal fusion of Gat\u00e9<\/span><\/a>, Kwong<\/a> and Lawson<\/a>, marinated in a heady delusion of cook-book signings and Leggos product endorsements until, that is, I had to slice a radish.<\/p>\n

Thankfully our charming instructor, Hye-won was there to take over. And when the moment of truth arrived, in true TV chef style, she winked and handed me the one she’d prepared earlier.<\/p>\n","protected":false},"excerpt":{"rendered":"

I admit it. The reality TV show, Masterchef, has had a major impact on me. I’ve always liked eating food but to be honest up until recently, I’ve seen cooking as a time-consuming obstacle that has to take place somewhere … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[29,31,32,33,49,53,72,73,74,77,87,99,166,145],"_links":{"self":[{"href":"http:\/\/www.filmcement.org\/dawestside\/index.php?rest_route=\/wp\/v2\/posts\/24"}],"collection":[{"href":"http:\/\/www.filmcement.org\/dawestside\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.filmcement.org\/dawestside\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.filmcement.org\/dawestside\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.filmcement.org\/dawestside\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24"}],"version-history":[{"count":0,"href":"http:\/\/www.filmcement.org\/dawestside\/index.php?rest_route=\/wp\/v2\/posts\/24\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.filmcement.org\/dawestside\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.filmcement.org\/dawestside\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.filmcement.org\/dawestside\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}