CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 51

What are your three favorite cookbooks, and why?
Chinese Cuisine by Susanna Foo --Made me see Asian food in a whole differ-
ent atmosphere by teaching me to use ingredients from Asia that were similar
in taste and also available in the US.
Charlie Trotter’s by Charlie Trotter--I worked for Charlie Trotter for five years,
and he made me the chef I am beyond the kitchen, by giving me the insight
about how a chef should be apart of the community and give back whenever
you get a chance.
Asian Noodles: Deliciously Simple Dishes to Twirl, Slurp and Savor by Nina
Simonds—The first book that taught me how cook without borders.
What are the four essential tools in your kitchen?
Technology helps with training in your kitchen and with consistency in the
kitchen.
Station charts keep our kitchen more organized.
Our recipe book is on a share drive where all the cooks can access them.
Kitchen motto: “Without hard work, you will not get anywhere.”
What is your favorite Korean American mashup dish?
Kimchi hominy stew
What is one misconception about Korean food and cookery that drives
you crazy?
That Korean food only means “Korean BBQ”, and that is it.
What characteristics does your personal style of cooking possess that
sets it apart?
Flavors that are in your face.
What is next for you?
We are thinking bigger. We would love for our concepts to be in sport stadi-
ums, on college campuses, and in airports and train stations.
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