PROFESSION: Chef de Cuisine, aria restaurant at Fairmont Chicago
CULINARY EDUCATION: AAS in Culinary Arts, Kendall College
FAVORITE SIMPLE FALL RECIPE: Pan-seared trout served with roasted spaghetti squash and a brown butter citrus sauce.
Beverly Kim works as the Chef de Cuisine at aria restaurant in Chicago, IL. She has enjoyed an illustrious career, working at some of Chicago’s premiere restaurants and hotels. Influenced by her mother’s cooking, Beverly’s culinary style is modern Asian cuisine that incorporates many locally sourced products. She believes in cooking from her heart because if it excites her, it will excite others too. If she were a food, she says, “I would be kimchi since it is funky, spicy and addictive which matches my eccentric, yet soulful personality.”
The Latest from Beverly
Mentors at Work?
It's your time to decide which chefs' dishes made you proud.
Fit for a Queen or Just Plain Mean?
Episode 11: Now's your turn to judge the spooky dishes the chefs made in Charlize Theron's honor.
Gold, Silver, or Bronze?
It's your turn to rate the final four's plates.
From a modern Quickfire to a fairly traditional Elimination, it's your turn to decide which team put a little too much salt in their own game.
Battle of the Sexes
Episode 10: Were the males' or females' dishes more appealing?
A Fitting Tribute?
Episode 8: Sure, all the chefs' dishes had soul, but did they look good? You be the judge.
Steak It or Break It?
Episode 6: Which of this week's dishes were your favorite mis-teak?