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My Food Films

My foodie videos can be found on Tripfilms

My other food-related films:

The Raw Truth

Runtime: 24 min 43 sec
Produced by: Jess Dang, Joseph Camerota
Written by: Jin Yoo-Kim
Directed by: 
Jin Yoo-Kim
Director of Photography: Luke Patton
Sound: Kimberly Patrick, Ronald Olson Jr.
Edited by: Billy Sullivan, Barb Steele
Composers: Alexis Marsh & Sam Jones
Cast:   Alexa Kahn, Andy Dick, Anthony Brown, Baruch Inbar, Brian James Lucas, Chef Juliano, James Stewart, Joel Funk, Ludo Lefevbre, Mark Peel, Maya Kriheli, Murisa Harba, Nesanet Abegaze, Russ Parsons

Short synopsis: The Raw Truth is a revealing and exciting look into The Raw Food Movement in Southern California. The Raw Food Diet is a diet consisting only of raw fruits, vegetables, nuts, and seeds. And is based on the premise that foods cooked over 118 degrees lose all of their nutrients while foods prepared below that temperature keep them. The advent of food processors, blenders and dehydrators has made this all possible. Could this be the next evolution of eating for our world?

Bacon Wrapped Date

Runtime: 11 min
Produced by: David Ngo
Written by: David Ngo
Directed by: 
Jin Yoo-Kim
Director of Photography: Edward Shen
Edited by: Edward Graff
Composer: Robert F. Trucios
Animation by: Michelle Tessier
Stylist: Mika Yamamura
Cast:   Hong Hoang, Allan Axibal

Short synopsis: 
Bacon Wrapped Date is the story of two rival foodies who collide on a 
blind date in Los Angeles.

World Premiere - Sun, 5/1/11 @ 4:45p
Los Angeles Asian Pacific Film Festival
Laemmle Sunset 5

More info here:

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"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Making Mocochinchi

I get really excited when I can think of a food or drink that is solely Bolivian. I admit there isn't too many Bolivian dishes that are not influenced by the many countries that it borders. Even the Saltena, Bolivia's most famous empanada looking pastry comes from a woman who came from Salta, Argentina, to Tarija, Bolivia. 
So when I'm researching Mocochinchi, my favorite childhood and now adulthood drink, made from dehydrated whole peaches, sugar, and cinnamon, and I find that it's a "Bolivian"drink, I get really really excited. Bolivia Bella goes on to describe regional favorites. 
In Santa Cruz, you can buy the dehydrated peaches in the open markets. I snag a pound of dehydrated peaches because you really can't find these in the U.S. except maybe in Miami or Virginia, where there is a huge population of Bolivians. Using sliced dehydrated peaches don't really work for this particular drink because the fun is eating the reconstituted peaches afterwa…

Donut Friend & Town Pizza - York Blvd, Highland Park, CA

First, Donut Friend - a DIY donut house. They also have some on their list that are already made. I like ordering off their menu because well, they spent a lot of R&D money to make sure some of these ingredients work together. When left up to my demise, the donuts I create end up tasting off. 
My favorite off their menu is the Jets to Basil and Nutella Vision. This one below is neither of these. I don't even quite remember which one this was but it contained reese's pieces and it wasn't as good as the two aforementioned donuts.

You end up ordering at the cash register but the setup looks almost like you order it when you walk up to it and follow the donut maker to the cash register. That is not how it works here. You just order at the cash register and someone makes it for you (and you're allowed to watch this person make it for you). Yes, it is a confusing set up and I get annoyed as well. 
Another place we go to frequently just because it is convenient and becau…