Her experience in Korean food is grounded in the Buddhist tradition. Her primary training was in a remote Buddhist monastery in the Southeastern part of Korea. She grew up learning the intricacies of Korean food from her mother, a renowned tea ceremony teacher in Korea, who also runs her own restaurant.
She has overseen over 400 educational events in the U.S. as part of the Korean Spirit and Culture project, throughout which she has served Korean food to over 50,000 people. She is the lead author of "Taste of Korea", a collection of recipes for beginners in Korean cookery.