Paul Young

Educator, Designer, Culinary Explorer

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@cooking.with.paul.young
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Flavor Principles of Ethnic Cooking

 

Travel the world with self-taught home cook Paul Young as he deconstructs ethnic recipes and breaks down the flavor principles of each culinary tradition. Learn how to make anything taste ethnic by following a few master recipes and utilizing simple flavor principles. By the end of the series you will be able to customize flavor profiles and adjust recipes like a pro.

 

This is a hands-on cooking class series where all students will participate in the preparation of all the dishes on the menu. Do come hungry and thirsty because the tuition includes a multi-course dinner during the second half of the class when we will be eating everything that was cooked that evening. 

 

Students will leave each session with easy-to-follow recipes of all the dishes on the menu. These recipes have all been adapted for the typical home cook and contain many tips & tricks to help minimize your time in the kitchen while staying true to the spirit of the original ethnic flavors.

 

All menu items below will use locally-sourced ingredients but are subject to change based on availability of fresh ingredients at local markets.




French Classics (February 13, 2025)

Boeuf Bourguignon (Beef Stew)

Arguably, French gastronomy is the most influential of European culinary traditions. The French invented haute cuisine, then turned everything upside-down and re-invented itself with nouvelle cuisine — a simpler, lighter approach with an emphasis on fresh ingredients and presentation. Learn how to make these classic French dishes and enjoy a classic French dinner complete with a luscious dessert:




Vietnamese Cooking (March 3, 2025)

Spring Rolls

Vietnamese cuisine captivates with its vibrant flavors and diverse textures, emphasizing a harmonious balance of herbs, meats, and spices. It embodies the principle of the five elements, which aligns with the fundamental tastes: spicy, sour, bitter, salty, and sweet. Fresh herbs are not merely garnishes but essential elements that infuse dishes with distinctively light and refreshing flavors. Influenced by its neighbors and significantly shaped by French colonialism, Vietnamese cuisine offers a rich, layered culinary exploration deeply connected to its extensive history and cultural diversity. Our guest chef tonight will guide participants to explore these traditional Vietnamese dishes as they are truly enjoyed, offering a deeper understanding of Vietnamese culture beyond what one might discover alone:

 

Thu Nguyen will Thu Nguyen will join us as our special guest chef for this session. As a first-generation immigrant and a "boat person," Thu's rich cultural heritage, upbringing, and the community have profoundly shaped her identity. Raised in Southern California's dynamic Little Saigon — the largest Vietnamese enclave outside of Vietnam — Thu forged a deep connection to her Vietnamese roots through food, family, and cultural engagement. Her passion for culinary arts blossomed in her twenties while living in Europe. Her journeys across more than 20 countries further enriched her palate and deepened her appreciation for authentic flavors. This rich tapestry of experiences has inspired Thu to share the authentic flavors and cultural practices of Vietnam.






A Taste of Palestine (March 27, 2025)

palestinian mezze

Palestinian food begins at home with recipes that evoke feelings of homesickness, happiness and nostalgia that have been passed down by generations. The cuisine is healthy, delicious and vibrant. Most of the dishes are simple, affordable and easy to make, others take more effort and time. Regardless of the simplicity or complexity of the dishes, they are made with love and care, and the flavors are always a treat to the palate. Tonight's all-vegetarian mezze menu is a variety of small dishes served like appetizers. The word "mezze" comes from the Arabic word "mazzah," which means "taste" or "snack." Sharing small dishes is a popular way to socialize in the Middle East, Eastern Mediterranean, and the Balkans. 

 

Fairouz Abu-Ghazaleh will be our guest chef for this evening. Fairouz has a passion for — and deep experience with — building community and strengthening civic engagement through dialogue and reflection. She has worked with immigrants in Champaign County and in rural Colorado, and as a women’s rights advocate, a journalist in the Middle East, a freelance writer and translator. She grew up in Jordan and learned to cook with her Palestinian mother and grandmother. Fairouz believes that good food crosses all boundaries and brings communities together. She will be sharing her family's recipes tonight (also see The VoiceNote Chef).





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