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 unique and 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, SANG KIM, is an award-winning fiction writer, celebrated chef, and serial restaurateur. 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 restaurant openings. He has appeared in the Netflix hit, Rebel Without A Kitchen, with the host, Matt Basile. He was LCBO’s Featured Chef; CNE’s Celebrity Chef; USDA/Taste U.S. Chef Ambassador at the Restaurant Canada Show, Keynote Chef at Rendezvous Korea for the government of South Korea. He appears as a regular chef 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, Toronto & Peel Regional & Catholic District School Boards, Toronto Public Library, SIPO Foundation and many more.
His third book, WOODY ALLEN ATE MY KIMCHI, a food and restaurant memoir about his food journey from a farm in South Korea to some of the top restaurants and hotels in Ontario, will be released in February 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