Ji Hye Kim on adapting ancient Korean recipes to an Ann Arbor autumn and celebrating women's work

James Beard Award-Winning Chef Ji Hye Kim shares her favorite dishes to celebrate Chuseok, the Korean mid-autumn festival.

Photo by EE Berger

“If the story is sort of writing itself and I can add like half a sentence or one sentence to the story, what would that look like? It already has a flow of narrative going, so you can't just take a left turn just because you have a big ego as a chef. You sort of have to understand where it wants to go,”

Ji Hye Kim, now a James Beard Award-winning chef, didn’t start cooking until she was in college at the University of Michigan studying Political Science and Economics. Unlike many of the chefs we interview on Salt + Spine, Ji Hye didn’t share stories with me about cooking with her mother.