On this episode of theLINE we welcome Ji Hye Kim, chef and managing partner of MISS KIM, a Korean restaurant influenced by her ancestors and by Michigan produce. After graduating from U of M and spending several years working in hospital administration in New Jersey, life brought her back to Ann Arbor where a desire for a career change brought her to Zingerman's. Enduring a 90% pay cut, she worked at various Zingerman’s businesses and with the Rome Sustainable Food Project, as well as running an Asian street food cart for 4 years before opening the brick and mortar location of Miss Kim in 2016 as a part of the Zingerman’s Community of Businesses. Ji Hye was a semi-finalist for the James Beard Award Best Chef Great Lakes in 2020. She was admitted to and participated in the James Beard Chef Boot Camp for Policy Change and Food Lab Detroit’s Fellowship for Change in Food and Labor. On today’s episode we discuss changing careers, the true time it takes to create, develop and open a food business and how to make the industry more equitable in the future.
On this episode of theLINE we welcome Ji Hye Kim, chef and managing partner of MISS KIM, a Korean restaurant influenced by her ancestors and by Michigan produce. After graduating from U of M and spending several years working in hospital administration in New Jersey, life brought her back to Ann Arbor where a desire for a career change brought her to Zingerman's. Enduring a 90% pay cut, she worked at various Zingerman’s businesses and with the Rome Sustainable Food Project, as well as running an Asian street food cart for 4 years before opening the brick and mortar location of Miss Kim in 2016 as a part of the Zingerman’s Community of Businesses. Ji Hye was a semi-finalist for the James Beard Award Best Chef Great Lakes in 2020. She was admitted to and participated in the James Beard Chef Boot Camp for Policy Change and Food Lab Detroit’s Fellowship for Change in Food and Labor. On today’s episode we discuss changing careers, the true time it takes to create, develop and open a food business and how to make the industry more equitable in the future.
Photo Courtesy of MISS KIM
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