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A
Bite
of
Baltimore
-
Baltimore
Foodies
Interview
Series
Chef
Edward
Kim
–
Executive
Chef,
Saffron
-
www.saffronbaltimore.com
Before
starting,
please
include
a
short
biography
of
yourself.
This
could
include
where
you
were
born,
studied,
are
currently
working,
your
title,
worked
before,
anything.
Before
we
start,
could
you
please
give
a
short
history
of
yourself
and
a
snapshot
of
some
of
the
other
places
you’ve
worked?
I
was
born
in
Korea
and
moved
to
the
united
states
shortly
thereafter,
approximately
3years
old.
We
moved
to
Columbus
Georgia.
After
Georgia,
the
family
moved
to
NYC
where
my
dad
was
able
to
secure
a
dry
cleaning
business.
I
decided
to
go
into
culinary
after
my
1st
year
experience
in
law
was
unfavorable.
Being
in a
kitchen
environment
was
always
a
natural
fit
w/
me
in
college.
My
first
job
out
of
law
school
was
that
of a
dishwasher.
Fortunately,
my
employer
was
Jean
George
Vongerichten
who
was
just
about
to
open
Vong,
located
on
3rd
and
53rd.
how
wild
was
that??
Working
for
one
of
the
future
masters
in
this
field.
From
dishwashing,
I
quickly
progressed
to
prep,
then
to
garde
manger.
I
was
at
Vong
for
appx.
1 ½
years.
With
the
recommendation
of
fellow
line
cooks
at
Vong,
I
attended
the
culinary
institute
of
America.
This
I
learned
was
a
standard
prerequisite
to
gain
a
foot
hold
in
any
legitimate
kitchen
in
NYC.
Even
with
a
degree
and
significant
experience,
line
cooks
were
willing
to
do
anything
to
learn
from
the
best
kitchens
of
NY.
It’s
almost
like
the
sellers
market
during
the
real
estate
froth
of
last
4
years.
My
other
experiences
as a
line
cook
incl.
Oceana,
Picholine,
Union
Square
Café,
a
Stagiaire
at
Nobu
in
Tribeca,
Citronelle
in
DC,
Chef
de
Cuisine
at
the
Ritz
Carlton
in
Pentagon
City,
Exec.
Chef/co-owner
of
Soigné,
Exec.
Chef
of
Merkado
in
DC,
Exec.
Chef/partner
of
Saffron.
What
and
where
did
you
eat
last
night?
I
was
famished.
Went
to
burger
king
at
11:50
and
ordered
2
junior
whoppers
and
value
fries.
Who
would
you
invite
to
your
fantasy
dinner
party?
I
would
invite
all
of
my
former
masters
from
nyc.
Rick
moonen,
Michael
romano,
terrence
brennan,
jojo
(jean
george
vongerichten,
matsuhara
morimoto
(exec.
chef
of
nobu,
back
in
the
days)
and
nobuyuki
matsuhisa.
What’s
always
in
your
fridge?
Cold
water
What
is
your
favorite
restaurant?
Jean
Georges
in
NYC
What
food
reminds
you
of
childhood?
Kimchee
chigae
(peasant
style
Korean
kimchee
stew
w/
pork
trims)
What
food
makes
you
think
of
holidays?
Prime
rib
roast,
jap
chae
(Korean
style
cellaphane
noodle
salad),
bul
gogi
(bbq
shaved
rib
eye),
galbi(bbq
short
ribs)
What
is
your
favorite
foreign
cuisine?
Rustic,
Parisian
french
(true
peasant
style
country
french)
What
is
your
most
used
cookbook?
Don’t
use
a
cook
book.
I do
have
my
CIA
text
book
from
school.
It’s
1200
pages
long,
hard
cover.
Iced
tea
or
coffee?
Coffee
Scrapple:
love
it
or
hate
it?
Hate
it.
I’m
not
a
real
fan
of
offal,
reminds
me
of
it.
Who’s
your
favorite
TV
chef?
It
was
morimoto
just
b/c
he
was
my
exec.
at
Nobu
before
becoming
iron
chef
Japanese.
Now
no
one.
What
would
you
have
for
your
final
meal?
A
tough
one.
Maybe
mom’s
Korean
feast?
An
assortment
of
mom’s
cooking
for
the
holidays.
All
peasant
Korean
stuff.
What
food
do
you
dislike
most?
Vegetarians.
Oops
did
I
say
vegetarians??
I
meant
standard
cafeteria
veggies
(carrots,
cauliflower,
broccoli,
etc.)
Favorite
indulgence?
Right
now,
expresso
&
hazelnut
ciao
bella
gelatos
mixed
w/ a
glass
of
champagne.
What’s
the
most
memorable
meal
you’ve
ever
had?
10
course
degustation
at
Jean
Georges.
The
g.m,
f&b
director,
hotel
exec.
of
the
Ritz
Carlton
Group,
and
myself
went
to
Jean
Georges.
Remember
having
a ½
bottle
of
y’quem,
romani
conti
??
forgot
the
vintage.
How
do
you
think
that
Baltimore
restaurant
scene
has
changed?
I
think
the
scene
has
changed
dramatically
from
2001
when
I
first
arrived
here.
I
think
it
is
def.
Going
in
the
right
direction.
Where
do
you
see
the
Baltimore
restaurant
scene
headed?
I
predict
more
upscale
casual
eateries,
eclectic
fortes
(not
too
weird
or
fusiony)
,
American
flavors
that
reflect
today's
society.
How
does
your
restaurant
fit
into
the
Baltimore
mix?
I
think
saffron
brings
unusual
tastes
(in
a
positive
manner,
always
that
hmmm
what
was
that
flavor??
Don’t
know
but
was
great),
latin
flavors,
rather
it’s
espagna,
carribbean
Spanish
or
central/south
American
latino.
When
you
opened
your
restaurant,
what
do
you
think
it
offered
Baltimoreans
that
they
didn’t
all
ready
have?
Great
mix
of
flavors,
never
really
subtle
or
blend.
I’m
not
into
organics
or
allowing
the
ingredients
to
speak
for
itself
too
much.
I
like
flavors,
usually
big,
interesting,
synergies,
contrasts
but
not
polarizing
yet
has
zen.
How
do
you
define
your
menu?
The
forte
of
the
restaurant
is
modern
American
w/
international
flavors.
What
ingredients
are
you
using
a
lot
of
right
now?
I
like
to
use
seasonal
ingredients
as
much
as
possible.
The
most
common
ingredient
has
to
be
some
type
of
acidity.
It
could
be
from
vinegar,
fruit
or
alcohol
or
all
of
the
above.
Different
acidity
combinations
wields
different
flavors.
The
trick
is
to
use
what
and
how
much??
And
rather
or
not
to
use
sugar
or a
liquid
sweetener
to
balance
it
or
even
should
one
use
a
reduction
technique??
All
these
questions
can
only
be
answered
by
some
one
who
has
true
discipline,
training
and
credibility's.
Is
not
as
easy
as
opening
a
food
&
wine
magazine
or
going
on-line
to
food
network
.com.
Are
there
any
ingredients
that
you
tend
to
avoid?
I do
not
like
old
bay.
Do
you
cook
often
at
home?
no
What
foods/ingredients
could
you
not
live
without?
I
need
coffee,
fresh
squeeze
o.j.
and
pinots.
Where
do
you
eat
in
Baltimore?
I
eat
family
meal/breakfast
at
Saffron
for
caloric
reasons.
Other
then
that,
I
try
to
get
my
kimchee
fix
at
the
local
Korean
eatery.
I
think
it’s
called
ujung.
What’s
your
favorite
comfort
food?
If
so,
what
is
it?
Hmm
any
type
of
cassoulet
or
stew.
Anything
from
pot
au
feu
to
fresh
Tokyo
style
ramen.
Do
you
have
a
favorite
snack
food?
If
so,
what
is
it?
Sorry
don’t
snack.
When
it
comes
to
food,
what
do
you
think
makes
Baltimore
special?
The
all
mighty
blue
crabs.
