91 min listen
Episode 17: Hooni Kim
ratings:
Length:
112 minutes
Released:
Jan 24, 2018
Format:
Podcast episode
Description
If there's such a thing as an epic podcast interview, this is it: Chef Hooni Kim's story spans three continents ... before the age of ten. From there, it's a long journey to the professional kitchen, and then to discovering who he was on the plate, which he sprung on the New York City dining public, first at Danji and then at Hanjan, where he offers his own personal take on Korean cuisine. Along the way, he did time at medical school (including a harrowing ER story), in the demanding ktichens of Daniel and Masa, and along the way became an accidental television star in his native Korea. This is a long one, but we thought it was worth every minute. Just settle in and enjoy.
Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!
Andrew Talks to Chefs is powered by Simplecast
Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!
Andrew Talks to Chefs is powered by Simplecast
Released:
Jan 24, 2018
Format:
Podcast episode
Titles in the series (100)
Episode 1: Alex Stupak: Empellón's Alex Stupak pulled a remarkable 180 when he transitioned from pastry chef of such landmark modernist restaurants as Alinea and wd-50 to chef-owner of his Empellón Mexican restaurants in New York City. In our first episode, this quick-witted chef takes us through his career, from his formative days in Boston and Chicago, through his time working with Grant Achatz and Wylie Dufresne, and into his ongoing evolution as a chef-owner. Along the way, we touch on whether or not food is or can be an art, the thorny issue of cultural appropriation, ambition, and what might be next for this endlessly curious talent. by Andrew Talks to Chefs