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How did you begin your pop-up series, Doshi?
It’s a pandemic baby, but it’s been in the oven for a few years, meaning I’ve been thinking about the concept and launch for a while. I was very much influenced by visiting my parents in Korea and going on local trips via train where I would encounter delectable doshiraks. It made me think about room temperature, transportable food in a different way, that it could be a pleasurable, delightful experience. And as with so many things in life, it’s about timing- launching Doshi during the pandemic actually made sense because we all began to consume food in a take out model, which was fitting of Doshi’s concept.
What’s your favorite part about the New York creative community?
A friend remarked recently that I’ve carved out a nice life in NYC since moving from San Francisco five years ago. And I realized how much this city has given me, and that has everything to do with the people I continue to connect with. The generosity is astonishing and moving, and even more so during this time, where friends, old and new, have offered up their kitchen, labor, collaboration, experience, motivation, reassurance, and business expertise. There is a real sense of lifting each other up and loving support.
What’s inspiring you right now?
I recently took the train up to the Bronx to get my second vaccination. It’s a long ride from Brooklyn, and i got to see so many people getting on and off as we passed through the various parts of the city until I arrived at 175th street. We were all there, doing our thing, all walks of life, living life. Diversity is not a concept here, it is life.Doshi is short for doshirak, but it also happens to mean city in Korean. it’s an homage to NYC, the city that has given me so much.
Follow along:
www.eatdoshi.com@eatdoshi on Instagram