Chef Sohui Kim, acclaimed restaurateur (Gage & Tollner, Insa) and distinguished alumna of the Institute of Culinary Education (ICE Culinary), shares her inspiring journey from a career in publishing to becoming a chef and restaurant owner. In this episode of 𝘊𝘶𝘭𝘪𝘯𝘢𝘳𝘺 𝘚𝘤𝘩𝘰𝘰𝘭 𝘵𝘰 𝘊𝘢𝘳𝘦𝘦𝘳, Chef Sohui reflects on her time at culinary school, the lessons that shaped her path, and the realities of opening and running a restaurant.⁣
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Discover how her culinary education gave her a strong foundation, why passion and hospitality are at the heart of success in the food industry, and her candid advice for aspiring chefs who dream of turning their love of cooking into a lifelong career.⁣
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What you’ll takeaway from this interview:⁣
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• Why Chef Sohui Kim chose culinary school later in life⁣
• The biggest lesson from ICE Culinary that she still applies today⁣
• Challenges of opening her first restaurant with only 50 seats⁣
• How culinary education shapes professional chefs versus experience alone⁣
• Her top advice for anyone pursuing a career in hospitality⁣
Whether you’re considering culinary school, already on your path as a chef, or simply love stories of grit and passion in the kitchen, this interview offers invaluable insights.⁣
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Learn more about the Institute of Culinary Education: www.ice.edu/⁣
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Ready to start your own culinary journey? Request info about our career training programs here: ice.edu/request-info?mcid=66277⁣
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#CulinarySchoolToCareer #ChefSohuiKim #CulinaryEducation #RestaurantIndustry #Hospitality⁣