Kim focuses on sourcing sustainable meat and vegetables for her restaurant, in an effort to make an impact and reduce her carbon footprint. She has had a lifetime of education on how to be environmentally friendly and healthy with her cooking, while keeping local sources and educating others on feasible green eating. Kim is an icon for supporting local producers, challenging the stigma of women in the kitchen, and keeping spirit alive in the culinary scene. Outside of the restaurant business, she also owns a catering company and serves numerous non-profit organizations