Time Magazine released their top 100 list of most influential people in the world and there are two Koreans who are in the top 100. Kim Yu Na captivated the world with her elegance and power at this past Winter Olympics. She had the pressure of a country on her shoulders and she not only survived but she triumphed wonderfully with a near perfect performance that brought everyone to tears.
I couldn’t have been more surprised or honored last summer when Korean figure skater Kim Yu-Na told me that as a 7-year-old, she was so inspired by my skating at the 1998 Winter Games that she memorized my skating routines, pretending to be at the Olympics. Twelve years later, she no longer had to pretend. I have never seen a skater with such a combination of artistry and athleticism. From the first notes of her sassy James Bond medley to the closing Gershwin strains, Kim’s inspiring performances in Vancouver changed the face of figure skating forever. Those 6½ minutes on the ice left not only a mark in the record book but also an indelible impression on millions of young girls around the world. For Kim, the dream that began as a 7-year-old has been realized. For these girls, thanks to her, a dream and journey are just beginning.
Kwan is the most decorated figure skater in U.S. history
David Chang is the genius chef who makes kimchi butter and drizzles it onto one of his famed dishes that even impress chefs of the world. David runs the Momofuku empire in New York and has served dishes to some of the most famous people in the world. His inventive cooking is truly influential.
The cold pink fluff looks like cotton candy and seems entirely tasteless. But soon it begins to melt, seducing your mouth with such creamy richness, it is impossible not to gasp. Beside it sits a fragrant fruit, smooth as pearls. Only David Chang would grate frozen foie gras and serve it with lychees.
When Chang, 32, opened Momofuku in New York in 2004, he reinvented the casual restaurant and changed the game. Turning his back on the high-end kitchens in which he had been working, he started off with a bare-bones place his peers could afford. At first he offered a few simple dishes — pork buns so soft they practically swallowed themselves and memorable ramen made with organic ingredients — but Chang soon began pushing the boundaries, combining a passion for Asian food with his classic European training and serving the kind of challenging dishes once relegated to expensive establishments. He trusted his customers — who trusted him. Whipped tofu with sea urchins and tapioca? Bring it on!
The profane, irreverent Momofuku cookbook, published last fall, brings Chang’s exuberant style right into your kitchen. What he’s feeding is an appetite for adventure, and the ride has just begun.
Reichl, a former restaurant critic for the Los Angeles Times and the New York Times, was the last editor of Gourmet magazine
Source: Time Magazine