What are your three favorite cookbooks, and why? Chinese Cuisine by Susanna Foo --Made me see Asian food in a whole differ- ent atmosphere by teaching me to use ingredients from Asia that were similar in taste and also available in the US. Charlie Trotter’s by Charlie Trotter--I worked for Charlie Trotter for five years, and he made me the chef I am beyond the kitchen, by giving me the insight about how a chef should be apart of the community and give back whenever you get a chance. Asian Noodles: Deliciously Simple Dishes to Twirl, Slurp and Savor by Nina Simonds—The first book that taught me how cook without borders. What are the four essential tools in your kitchen? Technology helps with training in your kitchen and with consistency in the kitchen. Station charts keep our kitchen more organized. Our recipe book is on a share drive where all the cooks can access them. Kitchen motto: “Without hard work, you will not get anywhere.” What is your favorite Korean American mashup dish? Kimchi hominy stew What is one misconception about Korean food and cookery that drives you crazy? That Korean food only means “Korean BBQ”, and that is it. What characteristics does your personal style of cooking possess that sets it apart? Flavors that are in your face. What is next for you? We are thinking bigger. We would love for our concepts to be in sport stadi- ums, on college campuses, and in airports and train stations. © Hundred-to-One LLC 2018. All rights reserved.