Q: Tell us a little bit about yourself. Who is Chef Kumi?
I’m Kumi King, a Japanese culinary instructor based in Dubai. I’ve lived and travelled across different countries, and my background spans hospitality, guest relations, and sales. Today, my heart is in the kitchen, where I share my love for Japanese home cooking and bread baking.
Q: How did your journey in food begin?
I grew up in a home where my mother cooked three meals a day, while my father loved exploring restaurants and different cuisines. Food was always part of our family life. Looking back, I realise that these early experiences shaped my appreciation for food, hospitality, and bringing people together.
Q: What brought you to Dubai and into culinary teaching?
After nearly ten years of experience in hospitality and working across countries including Malaysia, Hong Kong, and Singapore, I wanted to follow a more personal passion. Cooking and baking became a way for me to combine my international experience with my Japanese roots and my love of sharing knowledge.
Q: What does food mean to you?
Food is much more than nourishment. It carries memories, culture, and emotions. A simple homemade dish can make someone feel cared for, while sharing a meal can connect people from completely different backgrounds.
Q: How did you discover your passion for sourdough?
I started baking with commercial yeast before becoming curious about sourdough and its natural fermentation process. Coming from Japan, where fermentation has such a rich tradition, I was fascinated by the living culture of wild yeast and bacteria. Sourdough taught me patience, observation, and the importance of being kind to the dough — because every loaf responds differently to its environment.
Q: What do you love most about teaching sourdough?
Sourdough takes time, but that time creates opportunities. While the dough rests and ferments, we can prepare other dishes, share food, and get to know one another. I love that a baking class can become a little community, not just a lesson about bread.
Q: Where do you find inspiration for your cooking and baking?
Inspiration can come from anywhere — the colours in a fashion magazine at my hairdresser, the weather, seasonal ingredients, or simply craving a comforting bowl of soup. I enjoy observing everyday things and turning them into ideas for the kitchen.
Q: What can people expect from your workshops?
I want people to get their hands into the dough, experiment, ask questions, and enjoy learning without being afraid of making mistakes. Whether they are beginners or experienced home cooks, I hope they leave feeling more confident and excited to try something new.
Q: What makes your workshops different?
For me, a workshop is not simply about following a recipe. It is about sharing techniques, exchanging cultures, and creating a welcoming space where people can connect. I also love incorporating food memories from childhood and everyday life, making each experience personal rather than just instructional.
Q: Is there a particular food that brings back special memories?
Sourdough has become one of my greatest passions, but my grandfather’s soba noodles hold a special place in my heart. They remind me that food does not need to be complicated to be meaningful. Sometimes, the simplest dishes carry the strongest memories.
Q: If you could invite three people from the past or present to your table, who would they be, and what would you cook?
I would invite my grandfather, Julia Child, and Sandor Katz. My grandfather represents my personal food memories, Julia Child inspires me with her joyful approach to cooking, and Sandor Katz fascinates me with his work on fermentation.
I would bake wakame sourdough with miso butter, spicy kimchi sourdough, and zucchini-Parmesan sourdough, alongside a seasonal salad and a wholesome Japanese meal. I imagine a table full of different perspectives, stories, and conversations about food, culture, and life.
Q: What is your ultimate dream as a culinary instructor?
I want to hold more workshops, share the techniques I’ve learned, and help people discover the joy of baking. My dream is for guests to take what they learn back to their own kitchens, bake for their families and friends, and share that same happiness with others. For me, the greatest reward is seeing joy travel from my kitchen to someone else’s table.
