The purchase of the $10 event ticket includes a sample tasting of a select Banchan recipe and mini pastry.
Saturday July 26, 2025 at 2:00 p.m. | da Shop is excited to host a delectable good time with Banchan cookbook author Caroline Choe who will be in conversation with Chef Hana Quon. As talented women making waves in the culinary field, they will talk about their life journey and career moves that have led them to this inspired point in time of their respective successes.
About the featured event author: Caroline Choe is a chef, artist, teacher and writer based in New York City, and is a proud daughter of Korean American immigrants. After a long career in education, she continues her journey into a culinary and creative career. She recently published her debut cookbook, Banchan: 60 Korean American Recipes for Delicious, Shareable Sides with Chronicle Books, which was named as one of "The 26 Best Cookbooks for 2024" by Serious Eats. She is also the founder of Create & Plate, a business devoted to helping create community through arts and food education. Both she and her work have been featured in Food & Wine, NPR, Food52, Glamour, Cherry Bombe Magazine, NBC's Today Show, and Good Morning America.
About Chef Hana Quon: Chef Quon is a classically trained pâtissière known for her technical precision and refined approach to French pastry. She earned degrees in literature and linguistics from the University of Maryland before studying at L'Academie de Cuisine, later continuing her training in Paris under MOF Jean Michel Perruchon and in Lyon with macaron master Sébastien Bouillet. She honed her skills at PB Boulangerie & Bistro in Massachusetts with Michelin-starred chef Philippe Rispoli, then co-founded Café Madeleine in Boston's South End with Frédéric Robert, longtime pastry partner to Alain Ducasse. There, she led all aspects of the business, establishing it as a leading patisserie in the city for a decade.
Quon has since relocated to Honolulu, Hawaii, where she continues to evolve her practice through consulting, teaching, wholesale, and pop-up events. In 2025, her work in Hawaii earned her a prestigious honor as a James Beard Award semifinalist for Outstanding Pastry Chef or Baker, recognizing her exceptional contributions to the craft and her continued influence in the field.
The purchase of the $10 event ticket includes a sample tasting of a select Banchan recipe and mini pastry.
Saturday July 26, 2025 at 2:00 p.m. | da Shop is excited to host a delectable good time with Banchan cookbook author Caroline Choe who will be in conversation with Chef Hana Quon. As talented women making waves in the culinary field, they will talk about their life journey and career moves that have led them to this inspired point in time of their respective successes.
About the featured event author: Caroline Choe is a chef, artist, teacher and writer based in New York City, and is a proud daughter of Korean American immigrants. After a long career in education, she continues her journey into a culinary and creative career. She recently published her debut cookbook, Banchan: 60 Korean American Recipes for Delicious, Shareable Sides with Chronicle Books, which was named as one of "The 26 Best Cookbooks for 2024" by Serious Eats. She is also the founder of Create & Plate, a business devoted to helping create community through arts and food education. Both she and her work have been featured in Food & Wine, NPR, Food52, Glamour, Cherry Bombe Magazine, NBC's Today Show, and Good Morning America.
About Chef Hana Quon: Chef Quon is a classically trained pâtissière known for her technical precision and refined approach to French pastry. She earned degrees in literature and linguistics from the University of Maryland before studying at L'Academie de Cuisine, later continuing her training in Paris under MOF Jean Michel Perruchon and in Lyon with macaron master Sébastien Bouillet. She honed her skills at PB Boulangerie & Bistro in Massachusetts with Michelin-starred chef Philippe Rispoli, then co-founded Café Madeleine in Boston's South End with Frédéric Robert, longtime pastry partner to Alain Ducasse. There, she led all aspects of the business, establishing it as a leading patisserie in the city for a decade.
Quon has since relocated to Honolulu, Hawaii, where she continues to evolve her practice through consulting, teaching, wholesale, and pop-up events. In 2025, her work in Hawaii earned her a prestigious honor as a James Beard Award semifinalist for Outstanding Pastry Chef or Baker, recognizing her exceptional contributions to the craft and her continued influence in the field.
Questions?
