Join us for our November Supper Club at Pioneer Works. On the heels of her cookbook, The Good Fork Cook Book, Red Hook’s own Sohui Kim will be making a large format dinner using her lifelong techniques ranging from French and Italian to American and Korean for an intimate feast.
About The Chef
Sohui Kim was born in Seoul, Korea and lived there until the age of ten, as part of a household where food and entertaining were a regular event. In 1981, her family immigrated to the United States and settled in the Bronx. After acquiring a Bachelor of Arts degree from Barnard College, she was hunting for life’s meaning and discovered her quest for passion. And it was in cooking.
After graduating from the Peter Kump School of Cooking, she started her career with an externship at Blue Hill under chefs Dan Barber and Michael Anthony, who then invited her to join them as they opened Blue Hill Stone Barns. Not wanting to move to Westchester, she went to work for Anita Lo at the celebrated restaurant Annisa in the West Village, quickly rising through the ranks. After Annisa, she did stints working for the Batali/Bastianich group under chef Anne Burrell, recipe testing for Cesare Casella, and as a private chef making French and Japanese food at the high-end Sony Club. In 2005, she was convinced by her husband Ben Schneider to go forth on her own, and together they opened The Good Fork in Red Hook, Brooklyn. Nearly a decade later, Sohui’s highly personal, totally accessible style of cooking has ensured that The Good Fork remains both a beloved neighborhood eatery and a destination restaurant.