Care.Connection.Community with Chef James Park

Thursday, Apr 30, 2020

A message from Chef James Park

Chef James Park instructs members of his student team about ingredients during the annual Tiger Chef Challenge, April 2018.

Chef James Park instructs members of his student team during the annual Tiger Chef Challenge.
April 2018

During these trying times, my family and I would like to extend our hands in support to our students and community.

As we watch what is happening in the world and New Jersey, COVID-19 is on the news everywhere. It gets depressing listening to the sad news, like the number of people infected by the virus and the death toll.

There is a beacon of light that we miss sometimes, like the brave police and military that protect us during these dangerous times, the doctors and nurses that go to work every day, surrounded by the virus, and heal our pain and suffering. The volunteers that help set up pop-up hospitals, bring food to the hungry, and help to care for the elderly.

These are all great examples of human nature in times of despair. Great examples of how we come together as a community. So as a part of Campus Dining, I'm here to support you in any way that I can.

-Chef James Park

 

Pa Jun (Korean Vegetable Pancakes)
From Chef James Park

Ingredients - Pancake
  • Chef James Park makes Pa Jun (Korean Vegetable Pancakes) at a pop-up station for lunch in the Whitman servery, February 2018.

    Chef James Park makes Pa Jun (Korean Vegetable Pancakes) at a pop-up station for lunch in Whitman.
    February 2018

    2 cups all purpose flour
  • 1 cup water
  • 1 egg
  • ½ tsp sea salt
  • ½ lb Yukon gold potatoes
  • ½ lb carrots
  • ½ lb red bell pepper
  • ½ lb zucchini 
  • ½ lb scallions
Ingredients - Sauce
  • 1 cup soy sauce
  • ½ cup water
  • 1 cup lime juice
  • ½ tsp confectioners sugar
  • ½ tsp sesame oil
  • 1½ tbsp garlic
  • 1 tsp sesame seeds
  • 1 tsp crushed red peppers
  • 1 tsp cilantro
  • 1 tbsp rice wine vinegar
Directions

For the batter, mix flour, water, egg, and salt together.
Julienne all vegetables and add to the mix.
Add ½ cup of mix to a hot flat grill and cook the pancake. Serve with dipping sauce.

For the dipping sauce, combine soy sauce, water, lime juice, sugar, sesame oil, garlic, and rice wine vinegar with herbs and spices.

 

 


A message to our community

As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.

Stay healthy and be well,
Smitha
dining@princeton.edu

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