Michelin Star Chef Hooni Kim Is Trying To Sell Cookbooks And Keep His Restaurants Afloat
Hooni Kim was looking forward to the spring of 2020.
His first cookbook was set for April, completing an eight-year effort that involved three separate drafts and two different co-authors.
He oversaw two bustling New York City restaurants, Hanjan and Danji. They are leaders in the city’s modern Korean food movement, respectively serving dishes tavern style and in tapas form.
Instead, this spring has been memorable in a way no one could have expected. Kim is dealing with the effects of COVID-19 on his businesses, as well as on his book.
The pandemic put a multi-city book tour on hold, caused him to cancel numerous appearances.
Meanwhile, it also forced Kim to close the dining rooms at his restaurants.
While he was able to keep some staff on hand, he had to pivot to carry out and delivery, as well as preparing meals to feed needy families.
Nonetheless, Kim has received standout reviews for My Korea, published by W.W. Norton.
Written with Aki Kamozawa, My Korea combines stories from Kim’s life with his recipes for Korean food. It’s a beautifully photographed guide for people who are curious about Korean food, but who may…
