First, and foremost, I am a Korean American woman, born and raised in Chicago, Illinois.
I am daughter, a sister, a girlfriend.
I am also an attorney. For the vast majority of the day (and many nights), I litigate things. I defend against lawsuits of every variety, I counsel Fortune 200 companies on how to avoid or get out of lawsuits, I write very aggressive emails, I argue.
How does this relate to food, you ask?
Like many of you, I love to eat.
I went vegan in 2016. And I was very anxious that doing so meant I would not be able to eat all the things I loved. I realized, then, that the foods I “loved” were the foods I grew up eating. Not so much because they tasted “oh so much better” (though, maybe they do…!), but because I associated food with, well, the love of the women who raised me (my mother, my aunties, my grandmothers).
So, I set out to prove to myself—and to everyone else who told me “a Korean cannot be vegan!”—that I could adopt an entirely vegan diet while still eating most of the foods I knew so well. I didn’t need culinary school to do it, either. Many of the dishes I make today are tweaked from “recipes” (more like methodologies) handed down to me by my mother or aunts. Or…to be candid, things I picked up from other cooking blogs, YouTube channels, or the Food Network. The good news is, if I can cook this food, so can you.
Luckily for me, I had a knack for writing (it’s what most lawyers do 90% of the time) and was pretty handy around a camera. Food styling came naturally to me, too, as I am a fairly visual person.
But, as with anything in life, I’m constantly learning, improving, evolving—as a cook, a photographer, writer, foodblogger, lawyer, and woman.
I have been fortunate enough to be featured in the following: