On the Line: Chris Kim of Rolling Sushi Van, Part Two

Our sushi entrepreneur continues rolling out answers as we learn more about Chris Kim's biggest influence, as well as how honey factors into a perfect dish. His no-nonsense interview begins in part one. If you're curious about his recommended dishes, stick around tomorrow for some langostino.

Hardest lesson you've learned:
How to purchase fresh and good ingredients.

What would your last meal on Earth be:
Uni, or sea urchin.

Who's your hero, culinary or otherwise?
My father because he taught me to follow my dreams.

Tell us about your food-service-industry background.
I worked in five-star hotels in Korea and Australia in the Food & Beverage Department. After moving to California, I worked in several different sushi restaurants as head chef.

Biggest challenge to running a mobile business, as well as the advantages/disadvantages compared to larger-sized food trucks.
The advantage is that we are able to go anywhere a customer wants us to go to. The disadvantage is that we are affected by the weather. The biggest challenge is that I have the only food truck that sells sushi in OC. [Editor's Note: Wouldn't that be an advantage?]

We thought there was soft serve on the menu?
We don't sell soft serve anymore.

Where do you source your seafood from?
Harbor Marine Co. in downtown Los Angeles.

What's your secret to perfect sushi rice?

What dish would you tell newcomers to Rolling Sushi Van to try first?
Rolling ball, spicy tuna chips, and the lobster taco.

What would you be doing if you weren't in this business?
I'd be working at other sushi restaurants.

What advice do you have for those who might be thinking about a career in food?
Do everything with passion and love.

What do you see yourself doing in five years? Ten years?
I see myself opening a sushi restaurant in five years. In 10 years, I see myself spreading the business throughout different parts of America.

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