AnthroDish10 Loka 2023

105: Weaving Ancient Korean Cookbooks with Seasonal Local Food with Ji Hye Kim

When we think about "authentic" food experiences – what are we really explicitly looking for? Oftentimes the idea of authenticity can be exoticized to represent a particular type of ethnic cuisine at a specific time – or someone's version of it. But in a diasporic world, there are ways to create a menu and recipes that reflect both local and seasonal food availability in a way that continues to weave food stories from the past into present life.

My guest this week is someone who is exceptionally good at blending the past and present into her dining experiences, Chef Ji Hye Kim. She is the chef and managing partner of MISS KIM in Ann Arbor, MI. Ji Hye is inspired by her ancestors and their stories told through ancient Korean cookbooks, as well as her farmer neighbors in Michigan. Miss Kim's food is simple and good, with the menu dictated by seasonality and locality following Korean culinary traditions.

Ji Hye grew up in Seoul, Korea and immigrated to the States at the age of 13. After graduating from the University of Michigan and a successful career in hospital administration, Ji Hye switched to the hospitality industry in 2008. Having trained at various Zingerman's businesses and Rome Sustainable Food Project, she ran an Asian street food cart before opening a brick and mortar location in 2016. As well as providing convivial service and delicious food, Miss Kim has been committed to doing away with tipped credit and paying a fair wage to all staff since opening.

Ji Hye is a semifinalist for the James Beard Award Best Chef Great Lakes in 2020. In the midst of the COVID-19 pandemic and as independent restaurants across the country are at risk, she was admitted to and participated in the James Beard Chef Boot Camp for Policy Change and Food Lab Detroit's Fellowship for Change in Food and Labor. Recently Ji Hye was chosen as one of Best New Chefs 2021 by Food & Wine. She believes that service is an honorable profession and envisions a more delectable, sustainable, and equitable future for the industry.

She's on the show today to talk about her experiences entering the culinary world at a "later" age (it's really not that late), and how she's making space in her restaurants for new ways to think about food, community, and seasonality.

Learn More about Ji Hye Kim:

MISS KIM Restaurant: https://misskimannarbor.com/
Miss Kim Instagram: @misskimannarbor
Personal Instagram: @chefjihyekim

Tämä jakso on lisätty Podme-palveluun avoimen RSS-syötteen kautta eikä se ole Podmen omaa tuotantoa. Siksi jakso saattaa sisältää mainontaa.

Jaksot(186)

171: Breaking Down the Myth of a Singular Caribbean Foodway with Chef Leigh-Ann Martin

When it comes to Caribbean food, there tends to be a viewpoint that it can be a monolithic culinary experience. And particularly as those living in countries like Jamaica, Cuba, Trinidad and Tobago, B...

3 Maalis 47min

170: Ingredients for Building a Community Through a Cottage Bakery with Teresa Finney

What does it take to make the most out of the internet when you're building a micro or cottage bakery? My guest today, Teresa Finney, is here to explore this through her journey building At Heart Pana...

24 Helmi 41min

169: Do Food Justice Movements Understand Community Needs? with Dr. Hanna Garth

My guest this week, Dr. Hanna Garth, is here to speak to how food justice movements are affected by long-term misconceptions and assumptions about the communities they work with. Hanna is a sociocultu...

17 Helmi 44min

168: What is the Relationship Between Nutrition and Intuition? with Stephanie Voytek

My guest this week, Stephanie Voytek, is a registered dietician here to walk through some of the key issues around nutrition and anxiety in our current social media landscape. She has with a range of...

10 Helmi 31min

167: Rethinking Cultural Food Security in UK School Systems with Sarah Oresnik

My guest today, Sarah Oresnik, is a PhD candidate in the Department of Anthropology at McMaster University. Their research interests centre around food insecurity and its impact on our health and well...

3 Helmi 38min

166: How Daily Bread is Tackling Toronto's Food Insecurity Crisis with Mike Greenberg

Here in Canada, we have a food security crisis—and a cost-of-living crisis. While there are many, many factors that are shaping this continued issue across the country, one of the challenges of naviga...

27 Tammi 29min

165: Terroir, Taste, and Wine Pairing for the People with Cha McCoy

To kickstart the second half of AnthroDish season 10, we're shifting to a topic I generally feel very intimidated by: wine. But, as my guest Cha McCoy reveals this week, there is a lot to unearth in m...

20 Tammi 50min

164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin

Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his attention not only to these tech...

16 Joulu 202528min