Title:Contributing WriterEducation:M.S. in Food Culture and Communications, University of Gastronomic Sciences, Culinary degree from the Culinary Institute of AmericaLocation:Los Angeles, CaliforniaExpertise:Korean cuisine, fermentation, restaurant managementKwang Uh is a Korean chef and co-owner of the Los Angeles restaurants Shiku and Baroo with his business partner and wife, Mina Park. Kwang worked at world-famous restaurants including Picholine, Daniel and Nobu before spending six months at a Buddhist temple in southern Korea, where he learned about ancient fermentation practices and the philosophy of temple cuisine. His dishes and menus are structured around the Buddhist life cycle and the five elements. Kwang wrote his master’s dissertation on Korean fermentation, and he has been known to sleep overnight in restaurant kitchens to keep an eye on his fermented projects.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:M.S. in Food Culture and Communications, University of Gastronomic Sciences, Culinary degree from the Culinary Institute of AmericaLocation:Los Angeles, CaliforniaExpertise:Korean cuisine, fermentation, restaurant management
Title:Contributing Writer
Education:M.S. in Food Culture and Communications, University of Gastronomic Sciences, Culinary degree from the Culinary Institute of America
Location:Los Angeles, California
Expertise:Korean cuisine, fermentation, restaurant management
Kwang Uh is a Korean chef and co-owner of the Los Angeles restaurants Shiku and Baroo with his business partner and wife, Mina Park. Kwang worked at world-famous restaurants including Picholine, Daniel and Nobu before spending six months at a Buddhist temple in southern Korea, where he learned about ancient fermentation practices and the philosophy of temple cuisine. His dishes and menus are structured around the Buddhist life cycle and the five elements. Kwang wrote his master’s dissertation on Korean fermentation, and he has been known to sleep overnight in restaurant kitchens to keep an eye on his fermented projects.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
