I'm not sure how I missed this one. Great job Anna!

    It translates to, "Everyday when I end, I am tired. But when I cook, I am happy and I am proud I am a chef.

Here are some tips on how you can play with your food according to Chef Anna Kim. Focus on Playful Deconstructions of Korean dishes. The elements and the textures should be looked alike but in different ways. For example, omija can be used as a mixer for drinks or as a dressing on barbecue meat. I think that the taste is similar to cranberries in a way so it would go well with roast duck and turkey as well. Persimmons can be mashed with sweet potatoes to add a bit of mellow sweetness and it would accent the color. Kimchi can be chopped up super fine and used as a relish on hotdogs or chili or even tacos Korean pork belly is amazing and if you just slice it thin and throw it in a pressure cooker with sour kimchi and apples, it makes an amazing Kimchi sloppy joe. Korean beef, Massimo Botturo and Chef Pierre Gagnaire went on and on about the quality of the meat, so Koreans should use it with their amazing aptitude for pickling and make great corned beef or pastrami- now this ...

Dear Journalists and Media Contacts, My name is Daniel Gray and I am a writer and a food consultant in Seoul. This week, Chef Anna Kim is in Korea. We are currently looking for media in Korea that would be interested in interviewing her. Last week, she was in Bangkok representing Korea in LG's Taste of Something Better Cooking Competition.  Anna Kim is a world class chef that has worked for Gordon Ramsay, Nobu, Joel Robuchon and many others. She currently works at the InterContinental Hotel in LA. I was wondering if any one would be interested in interviewing her. In the next year (Feb 2009), a documentary on Kimchi, Kimchikhan, will debut in the USA. Anna can speak English, Korean, and French. She will be consulting with a Korean food company, O'ngo Food Communications, AT Center, and KTO about Korean food Globalization and Culinary Tourism. Below is a write up on the competition and an attached picture with Anna Kim, and American Chef Cat Cora. We are also lookin...

Chef Anna Kim (left) and Cat Cora Chef Anna Kim  the star of the upcoming documentary on Kimchi, Kimchikhan , will be in Korea next week. She just represented Korea in the LG's Taste of Something Better Cooking Competition in Bangkok Thailand. She was one of the judges for the competition and she also gave a cooking demonstration for all those in attendance. Chef Anna will be in Korea for the next week for business and I'll be showing her around for a meal or two. Dan

Thank you Anna Kim for the tip! Dan