About

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2017 Finalists of Miss Asia Canada make sushi

With over 18,000 participants (including 400+ organizations) since its inception in 2008, Sushi Making For The Soul is North America’s most popular hands-on sushi and gimbap-making workshop. It is widely celebrated for the uniquely joyful experience it brings to beginners and intermediate-level aspiring sushi warriors. The three-level program has also received accolades for the work it does on behalf of food literacy advocacy for children and raising awareness about childhood hunger in the Greater Toronto Area.

Your maestro, CHEF SANG KIM, is a celebrated chef and award-winning fiction writer. He has been behind some of the best known Japanese and Korean restaurants in Toronto. He was profiled in the New York Times #1 bestselling book, Better and Faster, by Jeremy Gutsche, CEO of Trendhunter, for his innovative approach to food. He has been LCBO’s Featured Chef; CNE’s Celebrity ChefUSDA/Taste U.S. Chef Ambassador at the Restaurant Canada ShowMinistry of Foreign Affairs, Republic of Korea Chef Ambassador.

His show, Dishing It with Sang, 30-minute cooking episodes with leaders from a variety of industries, including the arts, science, business, and marginalized communities, launches in January 2018 on TAG TV. He appears as a regular chef on CTV’s popular daytime talk show, The Social.

The Social Segments

CTV’s popular daytime show, The Social.

He has given keynote addresses and talks for a variety of organizations and platforms, including TEDx, IMPACT Entrepreneurship, ING Direct Talks, Historica/Passages Canada, SIPO Foundation and many more. 

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TEDx Talk about growing up poor in the housing projects of Toronto and the role of Sushi Making For The Soul to raise awareness around food literacy and childhood poverty in the GTA

His third book, WOODY ALLEN ATE MY KIMCHI, a memoir about his food journey from a radish farm in South Korea to some of the top restaurants and hotels in Ontario, will be released in 2018 (Exile Editions). He is the recipient of the Gloria Vanderbilt Prize for Fiction (“When John Lennon Died“, 2013); shortlisted for the same prize (“Kimchi“, 2016); winner, Grain Magazine’s Short Story contest (“Spoiled Rice“, 2016); finalist for the CBC Short Story Prize (“Kraken“, 2017). His collection of literary short stories, EATING DOGS, will be released in the fall of 2019.

Me and Gloria

With Gloria Vanderbilt at the CVC/Gloria Vanderbilt Prize Ceremony, 2013

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Sang has been awarded the York West Centennial Citation “in recognition of exceptional and sustained contributions to the people of York West, particularly children in high risk communities”; the North York Civic Award; the Lifetime Achievement Award at the 5th Annual Food Idol Awards

If you would like to book Chef Sang Kim for a workshop, cooking demo, or a talk, you can reach him directly on his email: sang@sushimakingforthesoul.com