What are the challenges a chef faces when she decides to open a restaurant? How do you break the stereotype that “women make good cooks, but men make better chefs”? And how do you not only survive but thrive in the hyper-competitive restaurant kitchens and food scene in New York and London? And what do you cook when you have to stay home, due to the unprecedented world-wide pandemic? Meet… Read More

The Korea Society celebrates the launch of its tenth class joining senior professionals from corporate, media and United Nations circles with nationally renowned thought leaders on Korea and Northeast Asia. The spring 2020 “best-of” series features Fletcher School Professor and Kim Koo Foundation board member Sung-Yoon Lee, Heritage Foundation Senior Research Fellow for Northeast Asia Bruce Klingner, and Center for Strategic and International Studies Fellow and MSNBC commentator Sue Mi… Read More

Three young artists - in New York, Berlin, and Seoul - record their situation and response to the pandemic, shelter-in-residence, and the changing landscape of the city each one lives in. Featuring Woo Ram Jung, Grace Noh, and kate-hers RHEE, the artists compare and contrast their experiences and ask themselves a question: what is the role of the creative community during a world-wide pandemic? This video was produced in collaboration… Read More

A chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Hooni Kim, chef/owner of Danji and Hanjan, discussed his eagerly-anticipated cookbook, My Korea: Traditional Flavors, Modern Recipes, his insight and deep knowledge on Korean cuisine, and the challenges he faces as a restaurateur in New York City during the COVID-19 pandemic. An Epicurious Spring 2020 "Book We Want to Cook from Now" An… Read More