Vom Thema “Kimchi” zu “koreanische Küche” ist es nicht weit. Hooni Kim, in England aufgewachsener Koreaner, hat sich in New York als Küchenchef und Restaurant-Inhaber verwirklicht.
Hooni Kim, Owner of Danji in New York and Korean cuisine’s best Michelin star chef Hooni Kim is the owner of the restaurant Danji in Manhattan, New York.
He became the first Korean cuisine chef to be listed in the world-renowned Michelin Guide!
Das Interview (45 min) gibt sympathische Einblicke in die Lebens- und Denkweise eines gestandenen Mannes, der zwischen den Kulturen seine Identität findet und seine Küche sowohl traditionell als auch am Zeitgeist orientiert ausrichtet.
After following his mother to the U.S. at the age of 3, he gave up a promising career in medicine to pursue his dream to become a top-rate chef.
Hooni Kim’s dedication to authentic taste, using only natural flavorings and ingredients brought in from Korea, has helped make Korean cuisine more familiar and appealing to New Yorkers. Hear the delicious story on this week’s “the INNERview.”
Die Speisekarte in der Schublade
wäre auch eine geeignete Überschrift gewesen. Das Video ist in mancherlei Hinsicht ein Lehrfilm…
Hooni Kim zu Portionsgrößen:
The average courses for a two-top [a table of two] is five to six, not including dessert. In a normal restaurant, it’s four dishes at most. Sometimes I’ll have two people eating 11 dishes. It’s more difficult because plating takes time. But for me, this is the way I like to eat. I’d rather taste seven to eight items than two or three. A portion size [at Danji] is eight bites with four bites per person. I think it was Thomas Keller who said after the fourth bite, palate fatigue takes over. After four, it’s not as good. Temperature is also important and the bigger the portion, the longer it sits and gets colder (Quelle)
Wirklich schade, dass es nach New York doch ziemlich weit ist…