Irene Yim, a second-year Ph.D. student in food science and technology, brings a particular zest to her research in food safety: an impressive professional cooking background.
The daughter of Chinese immigrants, Yim spent her childhood helping in her family’s restaurants and attended the California Culinary Academy Le Cordon Bleu in San Francisco after high school.
She spent the next decade cooking for esteemed restaurants in the Bay Area and beyond: Thailand, Singapore and New Orleans.
