1. "I wanted to make upscale food more accessible, because that's the way I want to eat."

    Meet Sung Park, the chef and owner of Bistro Petit in Brooklyn, a tiny, unassuming, 10-seater restaurant entirely devoted to unique, bold-flavored Korean French cuisine. Yes. You read that right: Korean French cuisine. Chef Park specializes in the novel - breaking taboos and creating new possibilites in food - proving to doubtful colleagues that you can marry Korean & French flavors and technique. As Chef Park explained to me, "it's all about balance". But, achieving that balance didn't come easy, in fact, it took close to a decade of working and reworking his ideas to finally understand.

    So, what's that moment of clarity like, when you finally know why you want to cook? Click play and find out.

    **A very special thank you to my pals Mike Thies and Topu Lyo of LIVE FOOTAGE for lending their beautiful, atmospheric music to this story. livefootagebrooklyn.com

    Thanks for watching food. curated.

    Say hi on Twitter: twitter.com/skeeternyc
    Chat with me on Facebook: facebook.com/foodcurated
    Bistro Petit: bistropetit.com

    # vimeo.com/65291308 Uploaded
  2. À 15 minutes d'Ottawa et de Gatineau, à L'Orée du Parc de la Gatineau, aménagé dans une vieille maison de ferme et ses dépendances, niché en bordure d'un bois discret, à la porte du Parc de la Gatineau, L'Orée du Bois vous invite à découvrir sa cuisine française et régionale pleine de saveurs, dans un décor rustique et une ambiance chaleureuse.

    15 minutes from Ottawa and Gatineau, at the edge of the Gatineau Park, beautifully set in an old farmhouse and its outbuildings, nestled in a secluded stand of mature trees,
    L'Orée du Bois cordially invites you to sample its finest French and regional cuisine in a unique country setting in the heart of Canada's National Capital Region parkland.

    Video by: ramifilms.com

    # vimeo.com/12308802 Uploaded 71.5K Plays 1 Comment
  3. Charcuterie is defined as the cookery of meat, but in the past 700 years, it's become so much more. From the Pâtés and Terrines of France to the Salumi of Italy and Spain, the world of Charcuterie is rich with tradition. This short documentary highlights two of Charcuterie's rising stars, Lawrence and Lee Ann Kocurek of Kocurek Family Charcuterie in Austin, TX.


    This short documentary is the July film in my Twelve Films Project. For more information about the project, or to watch the other films, please visit the website:


    # vimeo.com/26989733 Uploaded
  4. A short film on butchery & charcuterie in Italy. A visit to Carlo & Gigia's cinta senese (antique breed) pig farm outside Urbino (Le Marche) we butcher a pig and make cured pancetta.

    Film by La Tavola Marche (farm, inn & cooking school) Ashley Bartner & Jason Bartner 2013
    Music by Fats Waller "All that Meat and No Potatoes"

    For information on our Annual Forage Slaughter & Butchery Program every October or taking a butchery course with Carlo & Jason email us at info@latavolamarche.com

    # vimeo.com/63958519 Uploaded 7,999 Plays 2 Comments
  5. # vimeo.com/10414139 Uploaded 248 Plays 0 Comments

Cooking Inspired

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