A chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Hooni Kim, chef/owner of Danji and Hanjan, discussed his eagerly-anticipated cookbook, My Korea: Traditional Flavors, Modern Recipes, his insight and deep knowledge on Korean cuisine, and the challenges he faces as a restaurateur in New York City during the COVID-19 pandemic.
An Epicurious Spring 2020 “Book We Want to Cook from Now”
An Eater Best Cookbook of Spring 2020
Amazon Best Book of the Month, April 2020
Due to the novel coronavirus (COVID-19), this program will be conducted virtually. This live session will be provided free of charge at the specified date and time. A limited number of viewing links will be provided to the people who sign up through the form below. Those unable to view the live session will have the opportunity to watch the recorded video or listen to the podcast soon after.
To buy or pre-order a copy of MY KOREA, please visit: https://wwnorton.com/books/9780393239720
Chef Hooni Kim
with
Andrew Friedman
Thursday, April 30, 2020 | 6:30 PM
The Korea Society
350 Madison Avenue, 24th Floor
New York, NY 10017
ABOUT THE SPEAKER:
Chef Hooni Kim’s first restaurant, Danji in the Hell’s Kitchen district of Manhattan received accolades from numerous publications including The New York Times, New York Magazine, Wall Street Journal, and The Village Voice. In 2012, Danji received a Michelin star, the first ever for a Korean restaurant. His second restaurant Hanjan in the Flatiron district was awarded 2 stars and listed as one of the 10 best new restaurants of 2013 by the New York Times, which heralded Chef Hooni Kim as “the city’s leading interpreter of Korean cuisine.”
Chef Hooni Kim was born in Seoul, Korea but has resided in New York City for over 30 years. He attended University of California, Berkeley, and International Culinary Center, and trained at Daniel and Masa before opening his own restaurant. Chef Hooni Kim was recognized as an ambassador of food and culture by the Korean government in 2011. He divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that trains orphans to become cooks. His long-awaited debut cookbook, My Korea: Traditional Flavors, Modern Recipes, was published by W. W. Norton in April, 2020.
ABOUT THE MODERATOR:
Andrew Friedman has made a life and career of covering professional chefs. Formerly a film and television development executive, Andrew began his writing career when Alfred Portale asked him to collaborate on the Gotham Bar and Grill Cookbook, which won the Julia Child Award for Best Chef or Restaurant Cookbook. Most recently, Andrew is the author of Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession (Ecco, 2018), and of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or, the World’s Most Prestigious Cooking Competition (Free Press, 2009). He also co-edited the popular anthology Don’t Try This at Home, and has collaborated on more than 25 cookbooks, memoirs, and other projects with some of America’s finest and most well-known chefs, from legends like Alfred Portale to today’s tastemakers, such as Bill Telepan and Michael White. He also puts his industry knowledge and interviewing experience to use on the popular podcast Andrew Talks to Chefs. Andrew lives in New York.
