Supper Club is a regular dinner series created to celebrate local chefs and serve as a community gathering. Hosted in the building’s Main Hall or Garden, each edition of the Supper Club invites chefs to create an original dining experience.
This month’s Supper Club features Sohui Kim, chef and co-founder of Red Hook’s own the Good Fork. On the heels of the release of her cookbook, The Good Fork Cook Book, Sohui will be making a large format dinner that touches on French, Italian, American, and Korean techniques.
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 discovered her passion 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.