Chef Kelly just finished up Yellow Fever's first food and culture immersion program with the high school student members of The Boys and Girls Club of Venice! Learning knife safety, food prep, cooking, plating and exposure to Asian flavors and trips to the farmers market and Whole Foods, not one of them cut themselves and learned how to make their own bowls! We may even have a few of them intern with us in the summer. How cool is that?
Second generation immigrant, mother of three pugs, she's also the Korean-American chef behind all the recipes at Yellow Fever! She grew up juxtaposed between the hickory-smoked Texas BBQ of her family's restaurants in Houston, Texas, traditional Korean food cooked at home, and the healthy, Californian real food movement. Here's a "day of" following Chef Kelly.