With over 19,000 participants (including 400+ organizations) since its inception in 2008, Sushi Making For The Soul is the most popular hands-on sushi and gimbap-making workshop in the universe – just ask any alien! Founded by Chef Sang Kim, Sushi Making For The Soul 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 modern 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 Chef; USDA/Taste U.S. Chef Ambassador at the Restaurant Canada Show; Ministry of Foreign Affairs, Republic of Korea Chef Ambassador.
His cooking talk show, Dishing It with Chef Sang, invites influencers, disruptors, and leaders from a variety of vocations to prepare their favourite dishes with him as they discuss current affairs. The show launches in March 2018 on TAG TV. He also appears as the Asian food correspondent on CTV’s popular daytime talk 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.
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.
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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: email@example.com