2019 K-FOOD WEEK JUDGES

We are excited to announce our judges for the 2019 K-Food Week Video Challenge! Check out our awesome judges to learn more about their journeys through K-Food! Don’t forget to submit YOUR K-Food Story by October 1st!

Amy Kim 

Amy Kim is the founder and creator of kimchi MOM, a popular blog and Instagram page. Kim shares Korean and Asian-inspired recipes that are easy to follow and full of flavor. 

She loves to experiment in the kitchen with new recipes, honing her cooking skills, and making her own kimchi! Some popular posts on her blog have been her recipe on Miso Glazed Staning Rib Roast Au Jus, her Strawberry Stuffed Pancakes, and delicious cocktail, Moscato Gelée with Strawberry Compote. Amy has a YouTube channel where she posts how-to videos for her delicious recipes.

Amy is a mother of two, a wife, a sister and a daughter and lives in New Jersey. When Amy is outside of the kitchen, she loves graphic design and figure skating.

For more about Amy and kimchi MOM, please visit her social media and website!

DooJin Kim 

DooJin Kim was born in 1982 and came to the US in 1994. DooJin worked in product development at a cosmetic company until 2016. 

DooJin is the founder of DOOFOOD, a healthy, Korean meal kit delivery service. After losing his father in 2014 to cancer, DooJin started to pursue the goal of helping people’s health, so he studied nutrition and human physiology for 2.5 years. It was in 2016 that he realized that he and most of his friends had the common issue of not cooking Korean food at home, even though they wanted to, because it was too difficult. He took his two passions, health and Korean cuisine, and launched DOOFOOD in early 2017! 

DooJin works alongside his mother, the chef and recipe creator at DOOFOOD. He is married and has two daughters.

For more about DOOFOOD and their mission, please visit their website!

Marja Vongerichten 

Marja Vongerichten was born in Uijeongbu, South Korea to a Korean mother and an American soldier. She was adopted at the age of 3 by a Colonel in the US Marine Corps and his wife, a Civil Rights attorney. The family moved to the Washington, DC area where Marja was raised with her brother, also adopted in South Korea, and her younger sister. 

Marja is the host of PBS’s show, “Kimchi Chronicles” and the author of a companion cookbook, “Kimchi Chronicles: Korean Cooking for an American Kitchen”. Marja opened award winning restaurant Chi-Q, a Korean Barbeque restaurant in ShangHai along with pop-up restaurants, Kimchi Goddess, on university campuses. Marja also is a former actress and model. She has appeared on numerous TV shows such as “Martha Stewart” and NBC’s “Today Show” and has contributed articles and interviews for publications including “Bon Appetit” magazine and “The New York Times”. Marja is a mother, a talented chef, and is passionate about Korean Food!

For more about Marja, please visit her social media and website!

Scott Drewno 

Chef Scott Drewno was raised in Finger Lakes, New York, a rural area known for its wine, vineyards, and family-owned farms. Drewno grew up watching his mother turn locally grown produce into delicious desserts, which is where he first gained interest in the culinary field.

In 1998, Drewno joined the Wolfgang Puck Fine Dining Group. Through this experience, Drewno learned how to meld French cooking techniques with Asian flavors. Scott Drewno solidified his passion for Asian cuisines at Jean-Georges Vongerichten’s Vong and Stephen Hansen’s Ruby Foo’s. Drewno has worked as an executive chef at award winning restaurants and has won many culinary competitions.

The Fried Rice Collective was formed in 2017 with their first restaurant, CHIKO. CHIKO is a Chinese-Korean, fine-casual concept restaurant in Washington, DC and is an award-winning restaurant. Drewno is a head chef at CHIKO.

Chef Scott Drewno was raised in the heart of New York’s Finger Lakes wine region, a rural area known for its vineyards and its family-owned farms. Watching his mother turn fresh, seasonal produce from local farm stands into bubbling pies and cobblers first piqued his interest in cooking and planted the seed for Drewno’s culinary ambition.

Drewno joined the Wolfgang Puck Fine Dining Group in 1998. At Chinois, he learned to meld French cooking techniques with vibrant Asian flavors. At Spago, he came to understand the importance of beginning with only the finest ingredients. Drewno furthered his knowledge and solidified his passion for Asian cuisine at Jean-Georges Vongerichten’s Vong and Stephen Hansen’s Ruby Foo’s. In 2007, Wolfgang Puck tapped Drewno as the opening Executive Chef of The Source. Drewno received the coveted “Chef of the Year” prize in 2010 and again in 2016. In 2012 and 2013, Drewno was a semifinalist for the “Best Chef Mid-Atlantic” James Beard Award. Drewno has won many culinary competitions benefiting important causes, including the DC Crab Cake Competition, Pig Out for Diabetes, and DC Central Kitchen’s Capital Food Fight. He won the Washington, DC leg of Cochon 555 (twice), a traveling culinary competition promoting sustainable farming of heritage breed pigs, and won the Cochon 555 Heritage Fire barbecue competition. Drewno serves on the Board of the RAMW, and is an Honorary Board Member of the DC Food & Beverage Collective. Each year, Drewno hosts fundraising events for DCFBC and the George Washington University Hospital Mobile Mammography Unit, two causes he holds near and dear to his heart.

In 2017 The Fried Rice Collective was formed with their first restaurant CHIKO, a Chinese-Korean, fine-casual concept. Zagat hailed the restaurant as one of “DC’s Most Important Restaurant Openings of 2017”. Chef Drewno and his partners have grown CHIKO to 5 locations including Nationals Stadium and Capital One Arena. Their newest full service Korean restaurant just opened in DC, Anju.

For more about Scott and CHIKO, please visit their social media and website!

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