Difference between revisions of "Кракен ссылка"

Latest revision as of 15:11, 31 October 2024

кракен ссылка[edit]

He served with the US Army in Iraq. Now he’s one of Asia’s top chefs and a Netflix ‘Culinary Class Wars’ judge [kraken зайти]

From a warzone in Iraq to a Michelin-starred kitchen and a hit Netflix show, chef Sung Anh’s path to the top of Asia’s fine dining scene has been anything but ordinary.

“Just like I did in the US Army, where I volunteered to go to the war, wanting to do something different — I decided to come here to Korea to try something different,” says the Korean-American chef and judge on hit reality cooking show “Culinary Class Wars,” which has just been green-lit for a second season.

Sung, 42, is the head chef and owner of South Korea’s only three-Michelin-starred restaurant, Mosu Seoul. In recent weeks, he has gained a new legion of fans as the meticulous and straight-talking judge on the new Netflix series. It’s this passion and unwavering drive to forge his own path that’s helped reshape fine dining in his birth home.Born in Seoul, South Korea’s capital, Sung and his family emigrated to San Diego, California when he was 13.

“We were just a family from Korea, seeking the American Dream,” he says. “As an immigrant family, we didn’t really know English.”

As a teen growing up on the US West Coast, his mind couldn’t have been further from cooking.

“I went to school, got into college, but decided to join the US Army because that’s the only way I thought I could travel,” says the chef.

Over four years of service, he trained in bases across the country, before being deployed to his country of birth, South Korea and — following 9/11 — to the Middle East.

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 == кракен ссылка ==
-Sharks are congregating at a California beach. AI is trying to keep swimmers safe [[https://kraken18c.com/ kraken войти]]
+He served with the US Army in Iraq. Now he’s one of Asia’s top chefs and a Netflix ‘Culinary Class Wars’ judge [[https://krmp12.cc/ kraken зайти]]
-On summer mornings, local kids like to gather at Padaro Beach in California to learn to surf in gentle whitewater waves. A few years ago, the beach also became a popular hangout for juvenile great white sharks.
+From a warzone in Iraq to a Michelin-starred kitchen and a hit Netflix show, chef Sung Anh’s path to the top of Asia’s fine dining scene has been anything but ordinary.
-That led to the launch of SharkEye, an initiative at the University of California Santa Barbara’s Benioff Ocean Science Laboratory (BOSL), which uses drones to monitor what’s happening beneath the waves.
+“Just like I did in the US Army, where I volunteered to go to the war, wanting to do something different — I decided to come here to Korea to try something different,” says the Korean-American chef and judge on hit reality cooking show “Culinary Class Wars,” which has just been green-lit for a second season.
-If a shark is spotted, SharkEye sends a text to the 80-or-so people who have signed up for alerts, including local lifeguards, surf shop owners, and the parents of children who take lessons.
+Sung, 42, is the head chef and owner of South Korea’s only three-Michelin-starred restaurant, Mosu Seoul. In recent weeks, he has gained a new legion of fans as the meticulous and straight-talking judge on the new Netflix series. It’s this passion and unwavering drive to forge his own path that’s helped reshape fine dining in his birth home.Born in Seoul, South Korea’s capital, Sung and his family emigrated to San Diego, California when he was 13.
-In recent years, other initiatives have seen officials and lifeguards from New York to Sydney using drones to keep beachgoers safe, monitoring video streamed from a camera. That requires a pilot to stay focused on a screen, contending with choppy water and glare from the sun, to differentiate sharks from paddleboarders, seals, and undulating kelp strands. One study found that human-monitored drones only detect sharks about 60% of the time.
+“We were just a family from Korea, seeking the American Dream,” he says. “As an immigrant family, we didn’t really know English.”
+As a teen growing up on the US West Coast, his mind couldn’t have been further from cooking.
+“I went to school, got into college, but decided to join the US Army because that’s the only way I thought I could travel,” says the chef.
+Over four years of service, he trained in bases across the country, before being deployed to his country of birth, South Korea and — following 9/11 — to the Middle East.