Henrick Chen’s recent guest-chef appearance at George School did more than give those students a fun foray into the wonders of authentic Asian cuisine as only Chen can deliver. CulinArt’s staff at the school now possess a heightened level of expertise, thanks to the insight Chen imparted during his two-day stay on loan from Keio Academy.
Chen presented new dimensions to Chinese cuisine on the first day and brought forth the intricacies of Japanese on the second. In both cases, his goal was to produce a more authentic experience. “The menus I put forward were versatile,” he says. “All I needed to do was teach the techniques that may reflect a more authentic experience.”
For example, Cantonese Char Siu Pork (top photo, at right) was served on the first day. Char siu translates as “fork roast” and refers to the traditional method of cooking by which strips of seasoned pork are skewered with long forks and roasted in a covered oven or over a fire. “It is an entirely different way of preparing pork shoulder than most people are accustomed to,” he explains, “such as braising or pulling pork.”
Ohitashi—soaking blanched vegetables in a dashi-based sauce—was part of the Japanese menu (middle photo). Chen served Spinach Ohitashi, but this method “can be used to prepare different vegetables,” he says. And Chawanmushi—steamed Japanese Egg Custard—“was a delicate and sweet carrier for other ingredients that can excite customers,” Chen adds. Those ingredients in his Chawanmushi (bottom) included soy, edamame, scallions, and shiitake mushrooms.
Tim Gober, executive chef at George School, says the staff benefitted greatly from Chen’s training, specifically with respect to the Char Siu Pork and the Chawanmushi, which “was very decadent and easy to execute.” Also: “Good food brings people together and the menus made the international students feel at home.”
Chen also spent a fair amount of time on the serving line during his two-day guest chef appearance at George. Students were so enthusiastic about the dishes, they had Chen “worried about running out of food,” since many sought second and third servings. “A lot of credit goes to the George School team for being highly attentive to the details and executing the menus flawlessly,” he says.