Steven Gao

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

08/10/2026

salmon and sweet potato after the gym :)

another day of forcing myself to cook after my workouts and today i decided to make kale pesto! a lot of these videos will be me repurposing whatever is going bad in my fridge and ingredients leftover from other videos and this dinner came out so well. for me there is nothing like a sweet potato after a workout and while not as tasty as oven roasted it is so nice just popping it into the microwave and having it ready in 10 minutes. this whole series is just going to be me trying to teach you little tips and tricks while i cook myself “normal” meals that I come up with each day. let me know if you want to see more!

06/10/2026

how to make temaki!

had the chance to get in the kitchen with Chef Taka from .us where he showed me an exclusive look at how to make their Eel Temaki being served at Taste of Asia on Oct. 8th and coming to their west village location on the 9th and everywhere else on the 19th! I actually haven’t had the chance to work with many Japanese chefs and hear about their sushi making process, so this was a lot of fun learning how to do. The rice is always the most important ingredient and the meticulous nature taken with the ratios of seasonings, the temperature of the rice, how it is cooked and sourced, it is all so fascinating. aside from that I think the most exciting thing was the eel sauce they made and learning the step by step process. Japanese cuisine has so many details and disciplines within each technique so I hope you all enjoyed taking some time to learn how to make temaki. as always feel free to comment below with any questions, or just message me directly :D

06/10/2026

just watch.

needed some stress relief so decided to make a fun edit, a reminder to everyone that nobody knows your path until you pave it and every road is just a guide towards your own. i started cooking over 3 years ago now and for how many times i have been tired and burnt out i have recovered and bounced back just as many. just do your best and that is all you can do in life :)

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 😴

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