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Since her debut on RuPaul’s Drag Race, Kim Chi has embraced her passion for food, leveraging her platform to create exciting culinary collaborations. The drag performer has teamed up with brands like Chipotle and Trejo’s Donuts, and has even crafted Korean-inspired treats. Additionally, she hosts a podcast with chef Jon Kung, exploring global cuisine and offering tips on how to savor culinary delights while maintaining one’s makeup during performances.
However, the onset of the COVID-19 pandemic saw Kim Chi confined to her kitchen, a scenario that sparked her creativity and ultimately led to the writing of a cookbook. “For the first time in years, I actually had time to cook,” she shared in her upcoming book, Kim Chi Eats The World, set for release on October 7 by Union Square & Co. “I began documenting my ideas, inspirations, and recipes, allowing me to travel the world through food, even while staying in one place.” These initial notes would evolve into the cookbook.
Kim Chi Eats The World offers a diverse exploration of global flavors. Organized by region, the book features recipes ranging from simple chicken soup made with a rotisserie chicken from Costco to Canadian ketchup chips, Spanish paella crafted in a rice cooker, Thai moo ping, and her mother’s bibim-guksu.
Kim Chi perceives both her culinary and drag pursuits as avenues for creativity, drawing from numerous inspirations and transforming them into something uniquely her own. “In the kitchen, I approach cooking as I do drag: with boldness, vibrancy, and a sense of humor. Whether I’m presenting a stunning look or a delicious meal, I aim for it to be full of flavor and personality,” she explained. In a recent conversation, Kim Chi elaborated on her journey into cookbook creation, her motivation to inspire others to explore global cuisines, and her belief in the necessity of a nonstick pan for every aspiring chef.
Jaya Saxena: Food has been a pivotal element in your career. What inspired you to venture into cookbook authorship?
Kim Chi: Food is undoubtedly my greatest passion—it’s a wonderful means of sharing culture and experiences. My curiosity about diverse flavors drives me, and while traveling, I seize every opportunity to taste a variety of dishes. That’s what motivated me to write about global cuisines that many might be unfamiliar with and present them in a way that’s accessible for American kitchens.
Your book reads like a travel memoir. How did you manage to document everything you experienced while performing and traveling frequently?
I have a habit of taking photos of everything I eat, even when I whip up a simple dish at home. This helped me gather a wealth of records, which I organized by region, highlighting memorable dishes from my travels.
Many recipes in the book, like Canadian Ketchup Chips, stand out for their uniqueness. How did you choose the dishes to include, especially with a focus on American kitchens?
I wanted to honor the dishes that captivated my taste buds. This book is an invitation for readers to try recipes they may have never encountered, like ketchup chips, which I love sharing with friends in the States. Initially, they find the concept odd, but once they taste them, they often can’t get enough. I attempted to replicate the recipes at home so that I can enjoy those flavors anytime.
Which cookbooks or culinary creators influenced you during this process?
Absolutely, Jon Kung is a fantastic source of inspiration. My friend Khushbu (Shah) and I go way back—she shared early versions of her recipes with me. I also admire Chef Ronnie Woo and Pete Duong. Plus, there’s a remarkable food creator named Saeng, who focuses on Lao cuisine, expanding my culinary knowledge. I love watching creators express their cultural heritage through food and even enjoy following accounts like Cooking with Shereen, which showcases a mom’s culinary adventures.
With such a rich variety of cuisines in your book, how do you convey your own perspective?
I grew up immersed in Korean cuisine, contrasting sharply with the processed food typical at school. Experiencing this stark difference made me question what else the culinary world has to offer. A friend’s suggestion to explore an Indian buffet introduced me to flavors I had never tried before. My deep dive into different cultures led me to savor and appreciate Ethiopian, Vietnamese, and Thai cuisines as I saved my allowance to dine out.
Your book explores the connection between drag and food. How do you see these two worlds intersecting?
Both food and drag are profoundly personal experiences. Everyone has their own taste and opinions about food, just as they do with drag, making it an art form that is deeply individual. Both realms encapsulate nourishment—both for our bodies and our identities. It’s a symbiotic relationship that feels natural.
Was there a particular recipe or part of the book that posed significant challenges for you?
The most challenging aspect was ensuring the recipes remained authentic without oversimplifying them. Many were tailored for American kitchens, yet finding accessible substitutions for more obscure ingredients, like specific fish pastes, required a delicate balance between authenticity and practicality. Ultimately, I believe the recipes came together beautifully.
Are there any recipes you’re particularly excited about sharing?
I’m really excited about the Anchovy Spaghetti. Many people shy away from canned fish, but it can add incredible depth to dishes when used correctly. It’s affordable and versatile, and I’m eager to promote canned fish as a flavorful staple.
What kitchen staples or appliances do you consider essential?
I can’t live without my stainless steel pans and enamel pots. Also, every kitchen should have a nonstick pan, especially for frying eggs. While cast iron skillets are great, they require a level of skill that might not be for everyone, especially in a busy kitchen. Nonstick pans simplify the process. Additionally, vinegar is a pantry must—it’s an easy way to elevate flavors in dishes. A small splash can transform a bland soup or stir-fry.
With your enthusiasm for diverse cuisines, what have you discovered lately?
I recently had the opportunity to explore Uyghur cuisine for the first time, which features delicious lamb dishes that are remarkably juicy. I also hold a special love for Szechuan cuisine, with its complex spicy flavors. Unlike the current trend of overly simplistic or chemically-based spicy challenges, Szechuan spice offers a more nuanced experience.
Have you thought about reviving your Kim Chi Eats account?
That’s a possibility! I enjoyed documenting my culinary experiences, though I faced some negativity during that time. However, I’m thrilled for people to explore the book; I believe the recipes and visuals are captivating. As an LGBTQIA+ individual releasing a project in the current political climate, I feel a mix of excitement and nerves, but ultimately, I want readers to enjoy this fun cookbook.
This interview has been edited and condensed for clarity.
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