Jung-Hwa

Chef

My mom was an incredible home-cook. I credit all I know to her. She practically raised me in the kitchen. When I went off to college to pursue my dream of becoming a lawyer, I used cooking and food as a way to make fast friends. Then I started cooking for my study group friends when we had late-night cram sessions. When I realized that a law career wasn’t for me, I felt lost. But all my friends encouraged me, pointing out that I had already found my passion in the kitchen. This was where I shined and experienced the most joy. I eventually finished my degree in food science and now I get to follow in my mom’s footsteps and make wholesome food that people love.

After I opened my first restaurant, I decided I wanted to find ways to give back to my community. I discovered a small nonprofit in our area that ran “popup” kitchens whenever there was a humanitarian crisis and people were hungry. I offered by services and now, just a few years later, we’ve served over a quarter of a million meals to hungry people and those volunteers working to meet their needs.

But the best part is getting to teach my own son the same culinary skills when he joins me on one of these projects.

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