Inside the Kitchen: Why Many Restaurants Rely on Seed Oils
Most restaurants don’t choose seed oils because they’re careless.They choose them because they work —in ways both unavoidable and intentional. When I worked the line as Chef de Partie,I learned…
What Science Actually Says About Seed Oils — And What It Doesn’t
This question became louder after watching Fed A Lie.The film raised concerns about seed oils — their industrial processing, their rise alongside modern disease, and their place in our food…
Seed Oils, Health, and the Kitchen — A Calm Inquiry
This Question Started Years Ago — In Front of a Screen, and Inside a Kitchen This question didn’t start recently.It began years ago, quietly. I remember watching a documentary on…
The Record of Persistence: Running, Falling, and Rising Again
A story of chasing dreams, facing failure, and discovering that sometimes the longest path leads exactly where you need to be. Like a Racehorse at Twenty In my early twenties,…
BOMI CHOI: ME, MY SHORT STORIES
Floating Between Worlds There’s nothing more awkward than being asked, “So, what do you do for a living?” Artist? Graphic designer? Marketing director? Food stylist? Chef? Each title feels true…