Steven Gao

Steven Gao Never Stop Learning
Institute of Culinary Education ‘24
Per Se ***
[email protected]

03/10/2026

let’s learn how to make gimbap!

just had the chance to make gimbap w/ Chef Jihan Lee as they are preparing an exclusive bite for Taste of Asia! I think it is interesting how so many people still don’t know the difference between sushi and gimbap when there are so many differences in ingredients, techniques, and so many more details. the rice is handled so differently, sushi rice seasoned with vinegar, sugar, and salt vs sesame oil and salt. the seaweed is thicker for sushi rolls while thinner for gimbap. and while there is no set rule gimbap fillings are mostly cooked and there can be as many or as little as you want while sushi is often filled with raw ingredients and restrained to a fewer ingredients.

I had a great time learning all about the little details and it was especially cool seeing eel cooked this way on the grill. If you want to give this a try, this is being served exclusively at Taste of Asia on 10/8 alongside Nami Nori, I will be there too! and as always feel free to comment below with any questions or message me directly :D

have you had gimbap?

01/10/2026

forcing myself to cook after every workout!

hey everyone, a new series i am starting as i am training/getting back into shape. i actually have had a lot of different periods in my life where i was dieting whether it be for volleyball or just to lose weight to feel better about myself and during those times i never ate properly, and my relationship with food always deteriorated. years later with a whole new career in cooking, my relationship with food has improved so much and i wanted to challenge myself to cook while losing weight and pursuing fitness goals that make me happy to show you all (and myself) that fitness doesn’t have to come at the cost of what you eat. it’s also fun getting creative, i am sure as this series goes on i will be forced to try making lots of new cuisines and dishes, so i am really excited for that aspect as well! just going to be cooking whatever i want and showing you you how i got about it, and let me know if you want to see more or if you have any feedback. went one a really short run just because i was actually kind of intimidated running in the city, but ended up enjoying it a lot (recommend me routes and i need running tips hahaha). as always feel free to comment below with any questions or message me directly :D

21/09/2026

incredible dinner at Clemente Bar

my first restaurant review so a little out of the normal, but wanted to share with you an incredible dining experience i had recently! Chef Ichimura is currently serving as a part of “The Studio” series and it was such a unique omakase. it was my first time visiting Clemente Bar as a guest and as expected the service was incredible, attentive, and made the entire night that much more enjoyable, but one of the things that surprised me most about the night was how relaxed it was despite being such an intimate setting. of all the omakase i have been to, i really appreciated this one and i would highly recommend for people who love a complete dining experience to give it a try :)

13/09/2026

$15 Dinner Challenge for 4 People!

I was challenged by and Alex Guarnaschelli to participate in this challenge raising money for food awareness and I couldn’t be happier to be a part. With groceries as expensive as they are right now, I think a lot of people don’t think you can make much from $15 but that couldn’t be further from the truth. For this challenge I used some chicken (chicken quarters are my favorite cut other than the whole bird to buy) and just a few other ingredients to make not only a hearty and filling meal, but healthy as well! Cooking delicious food should and has never come with a hefty price, just have to be smart with how you use all of your ingredients.

I had so much fun participating in this and like I said in the video check out this link below or the link in my bio to donate for a good cause!

http://Gofund.me/6f6a5d313

09/09/2026

how much would you pay for this?

just cooked for some friends the other day and there was a kbbq grill outside so I figured I would try my hand at it! forgot to add in all of the extra side dishes and things i prepped for it like sliced garlic, rice paper, the lettuce wraps, and other things but i think it turned out pretty well. One of my favorite ways to serve shortrib that you can’t get at most kbbq places is whole on the bone in thick slabs sous vide in its marinade just to gently tenderize and get perfectly rosy before searing to get a super dark caramelized crust from the sugars in the marinade. it’s so easy to set up at home even if you just cook it on your stovetop, and getting to customize what you get makes it so much fun. more content on the way and as always feel free to comment below with any questions or message me directly :D

02/09/2026

much needed 😴

27/08/2026

meal prep for my friends :)

just recently went to my first volleyball tournament in over 2 years and naturally i had to cook for my friends! the tournament was 3 days long and i played 2/3 then decided to cook for everyone on the last day so they had food to eat for dinner and take home for their long drives. i went for something super simple so steak with chimichurri and sweet potato, salmon with scallion and cucumber salad, and chicken thigh with cherry tomatoes and pesto. it is always fun making random food for my friends, but it was also just so amazing being able to play some volleyball too after so long. i didn’t do the best in the tournament, but i tried hard and i am hoping to get back into it for the future :)

21/08/2026

new video coming soon!

put a lot of energy and time into this new video in the heart of one of the best new openings in the city (in my opinion). looking forward to what you all think :D

18/08/2026

how to break down a whole chicken :)

hey everyone, my grocery store had a deal on whole chicken (each was like $5) so i had to get a few and show you what i would do with them! just a disclaimer, i am not super proficient at breaking down poultry, but i definitely think this is a very intuitive and basic method and it is always worth doing it for practice and to save money! the chicken has joints that are connected with tissue similar to our own structures, which means that you should never be cutting through bone with your knife, just along/inbetween it (unless you are going for halves/quarters). hope you all enjoy this really simple tutorial, i think it is such a useful skill to have and as always if you have any questions feel free to comment below or message me directly :)

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