Leisure Pursuits
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Name:
Young Hoon “Hunter” Kim, professor and director of the Michael and Amy Bennett School of Hospitality and Tourism Management
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Hometown:
Uijeongbu, South Korea
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Hobby:
Cooking
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First Dish:
Tonkatsu (a Japanese pork cutlet) at age 9 was my first dish I was proud to prepare for my parents’ anniversary.
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On the Menu:
Hunter’s Spicy Chicken Wings and Sweet Chicken BBQ are two of my most popular creations, known
among family and friends for their bold flavor, balance of heat and sweetness and careful seasoning. I also enjoy preparing Hunter’s Roll and Fish and Rice, which reflect my appreciation for both Korean chobab and Japanese sushi traditions. -
Cultural Roots:
Growing up in a traditional South Korean home, food and culture played a large role in my family.
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Culinary Inspiration:
My wife, Leah, first inspired my interest in preparing meaningful and flavorful meals. I later developed my techniques and skills through hospitality and business courses in college.
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Fermented Feast:
Kimchi is one of my most ambitious dishes. I learned how to make it from my wife. Today, there are more than 100 styles of kimchi. In particular, I enjoy making chonggak kimchi.
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More Than a Meal:
The true principle of good cooking goes beyond taste alone. It involves thoughtful preparation, sharing conversation and laughter and enjoying the experience of eating together. Also, I believe the best dishes are from the best ingredients. I am learning about farming from my dear friend from my doctoral program at Texas Tech, Dr. Nelson Barber.
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At the Table:
Today, hospitality means caring, serving and expressing a thoughtful mindset toward guests, customers and everyone around us by creating a welcoming environment where they feel valued, comfortable and respected. Food is one of the most powerful resources and tools we can
use to express and deliver true hospitality.