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Episode 190: Ji Hye Kim (Miss Kim; Ann Arbor, Michigan)
Episode 190: Ji Hye Kim (Miss Kim; Ann Arbor, Michigan)
ratings:
Length:
68 minutes
Released:
Jan 31, 2022
Format:
Podcast episode
Description
Ji Hye Kim spent her childhood in Seoul, Korea, and her teenage years in New Jersey, before discovering a love for restaurants during college jobs in Ann Arbor, Michigan, where she's now chef of, and a partner in, Miss Kim. On this episode of the pod, Ji Hye shares the story of how she decided on a life in the kitchen, why she spent a few years working the deli counter at the legendary Zingerman's, and the relationships she enjoys with local farms and how their produce impacts her takes on traditional Korean dishes.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. photo of Ji Hye Kim ©EEBerger.
Released:
Jan 31, 2022
Format:
Podcast episode
Titles in the series (100)
Episode 9: Victoria Blamey: Victoria Blamey is a good sport. The chef of Chumley’s, the reinvigorated former speakeasy in New York City’s West Village, agreed to meet Andrew for a shift drink and interview after dinner service at the restaurant. The two got to it around midnight and talked up a storm over cocktails, while Victoria’s crew gradually wrapped up their evening all around them. The two discussed the restaurant’s already-famous burger and why Victoria won’t customize it (a philosophical disagreement she and Andrew had been arguing for months off-radio); what it was like to be a young, female chef from Chile coming up in Michelin-starred kitchens in the UK and Australia; and her stints working for chefs like Paul Liebrandt (Corton), Matt Lightner (Atera), and Justin Smillie (Il Buco Alimentari e Vineria and Upland). Victoria also shares the origins and inspirations for her distinct visual style and her thoughts about cooking as an expression of self. A personal conversation be by Andrew Talks to Chefs