Observed arrival · 2026-09-12
Bongsu Kim, Cooking the Island and the Memory of Home
A bilingual portfolio for a Korean chef in Ibiza, combining culinary philosophy, dishes, career history, appearances, and an ongoing journal.
Field notes
The portfolio is structured around five culinary ideas, including place and season, using every part of an ingredient, hospitality, and the tension between familiarity and surprise. Kim describes Korean pastes as a bridge while the plate's body comes from Ibiza's seasonal ingredients, and recounts turning leftover octopus heads into blood sausage and unwanted beef heart into competition material. The bilingual site also gathers television appearances, press coverage, social links, and a contact form.
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Editorial observations of this landing page, not a rating.
One card from the complete issue