A Korean kitchenware set from the Philippine island of Luzon looks like a lot of other kitchenware.
But that’s not what makes it special.
In fact, it’s a set of kitchenware from the island of Borneo, which was chosen to celebrate the 10th anniversary of the release of the World Food Prize.
The Bornean Kitchenware Project has partnered with Filipino-born chef James Kim to create the kitchenware for this special set.
We spoke with James about how the project came to be, and what inspired the set.
How did you get started with the Borneoan Kitchenware project?
I have a background in Korean cooking, and I’ve been studying Korean cuisine for a few years.
I started studying the Korean food of Luoyang province, which is just a little island just north of Manila.
I also grew up around Korean restaurants, and Korean cuisine has always been my love.
When I started learning Korean, I was really fascinated by the dishes and the culture of Korea, so I decided to create a Korean kitchenkit for my family.
It was inspired by the cooking methods of Korean cooks.
When we were living in Korea, there were so many restaurants serving Korean dishes.
There were many Korean restaurants serving authentic Korean cuisine, but we also had many Korean chefs, and so I wanted to create something that would be authentic and have a Korean feel to it.
When the project started, I started to see a lot more Korean restaurants.
There was a lot about Korean cooking that I wanted the Korean Chef to know about.
So I started researching, and found out about a lot different Korean chefs.
So when I started thinking about the Borean Kitchenware Kit, I thought, “This is really cool.
This is really good.”
It’s the kind of kitchenkit that is really different than what you might find in a typical Korean restaurant.
I think the best part is that you can really customize it for your own taste.
How does it differ from other Korean kitchen kits?
I think it’s really different from other kitchens because you can customize it to the taste of your own cooking style.
It’s really easy to add a variety of ingredients and spices, so it’s very easy to put something together.
And it also has a lot to do with how you want to use it, because you have a lot options to add, from different types of ingredients.
It has a Korean touch to it, and it really reflects what Korean cooking is really about.
What do you love about the project?
For one, it really celebrates the 10 years of World Food Award, and also the 10 year anniversary of their launch.
So it’s cool that they’re celebrating the anniversary of that.
But it’s also really great to see that it’s something that really reflects the Korean cooking style and the cooking traditions that are really rooted in Borneos culture.
It also really reflects Korean cuisine.
So that’s a really big deal.
It really reflects how the Korean community is in Luoyangs cuisine.
What are some of the dishes that you think you might add to the B.C. version?
There are a lot, because it’s all traditional and Korean.
I like the chicken, rice, and bean salad, and the pork and fish.
The beef dishes are very popular in Luzon, and pork is very popular, too.
And there are so many dishes, so the possibilities are endless.
What’s your favorite dish?
I love the rice and beans, because they’re really delicious.
I love this pork belly.
It is the most flavorful pork belly in the world.
What is the best dish you’ve ever made?
I’m always proud of my chicken dishes.
I’m so happy that we are celebrating World Food award this year.
We have a special event called the World Vegetarian Feast, and we are going to be celebrating all kinds of different dishes.
And this is really the pinnacle of World Vegetarians Day, because that’s when the Korean Community of the Philippines goes on this event.
It will be our first ever World Vegetation Feast, so we are really proud to be a part of it.
What else are you working on right now?
I am really focused on getting the set into the hands of our Korean community.
So right now, we have a new Korean Chef working on the cookbook, and he’s been doing some research on Korean cooking.
He is really excited about that.
I just started the Bora Bora project to give people a taste of Korean cooking and to show that the dishes are really from the Bori people.
I want to give them a chance to have a taste and experience cooking with us.
What does the BORI food look like?
It’s a mixture of Korean and Filipino dishes, which we call Bori.
It uses a lot pork, and a lot rice.
It looks really authentic to us. I