Beverly Kim (A.A.S., Culinary Arts, 2000) has successfully cooked her way through a drama-filled season of Bravo’s hit reality show “Top Chef: Texas.”
She’s survived bullying about her preparation time and made meals from emergency kits using a portable stove in a muddy field. She’s shed more than a few tears and a whole lot of sweat in kitchens as steamy as a hot-yoga room. But that’s all part of the job when you’re a contestant on “Top Chef,” which pits some of the nation’s best cooks against each other in timed kitchen challenges.
Beverly Kim, the chef de cuisine at Aria Restaurant in Chicago, made it through the first week’s showdown that took a field of 29 chefs down to the official starting 16, and her Korean-inspired dishes were heralded by the show’s judges almost every week. Kim made it to the top seven, and then she was cut from the competition. However, in a new twist this year, eliminated cheftestants competed in the “Last Chance Kitchen” for a chance to come back and compete in the finals. Kim triumphed and made it to the final four, but unfortunately was then sent home after a very close cook-off that included an ice pick and a rifle!
Kim refined her skill set at Kendall. Chef Sarah Stegner of Prairie Grass Cafe and formerly the Ritz-Carlton Chicago dining room encouraged her to pursue a degree at Kendall to hone her culinary skills and techniques. Following graduation, Kim surveyed a number of courses on Asian cuisine in Seoul, South Korea, which gives her culinary creations a decidedly contemporary taste and edge.
We are so proud of Chef Kim!