“There is No Room For Hate in Food” and Other Lessons from Minneapolis Chef Ann Kim

Interview by Billy Shore

Wednesday, October 07, 2020

When you wake up in the morning, can you say you’re proud of what you built? James Beard award-winning Minneapolis chef Ann Kim joins Billy Shore to talk about her immigrant experience, approach to food, and observations about her community in the wake of the George Floyd murder. “It is our job to make changes, educate and learn. We can’t make decisions rooted in fear,” she says. “People scream when they feel like they’re not being heard. I was trying to listen and I wasn’t quite sure how I was to react, except that I wanted to support the black community,” explains Kim.

Kim talks about her immigrant experience and the importance of the dinner table. “There is no room for hate in food. Food is about nurturing and taking care of people. It’s about making people feel special and welcome. It really is the great peacemaker,” says Kim, who is a staunch supporter of No Kid Hungry.

Resources and Mentions:

Ann Kim

Ann Kim

Chef/Owner
Ann Kim is the Chef/Owner of Pizzeria Lola, Hello Pizza, and Young Joni. A Korean immigrant, she credits her culinary palate and love of cooking to helping her mother and grandmother make traditional staples such as fermented bean paste and kimchi. In 2010 she opened her first restaurant, Pizzeria Lola, a Minneapolis staple that has been lauded both locally and nationally. Her second restaurant, Hello Pizza, is an East Coast-inspired slice shop that frequently tops ‘Best Of’ lists. Young Joni opened in 2016 and serves an eclectic genre-bending menu featuring her signature pizzas and other wood-fired dishes. It is the recipient of several awards including Minneapolis Star Tribune's Restaurant of the Year and GQ's Best New Restaurants in America. In 2019, Ann became the first woman and first person of color from Minneapolis to receive the James Beard Award for “Best Chef Midwest." She has been featured in the New York Times, Vogue, Forbes, Wall Street Journal and CBS Saturday’s “The Dish.”