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The daughter of an African American serviceman and a Korean émigré mother, LaMara Davidson’s melding of soul and Korean food comes honestly — it’s what she grew up eating. One of LaMara’s earliest food memories is sitting on the kitchen floor in her family’s Quad Cities home peeling garlic as she watched her mother salt and wash Napa cabbage for kimchi. Growing up, she’d help her mother make mandu — Korean dumplings — and fondly remembers the sound and smell of kalbi sizzling on the grill. She learned traditional southern techniques simply by observing her paternal grandmother, a native Alabamian, who showed her how to make turnips and mustard greens. Her secret: keeping the leaves whole. “She swore they tasted better that way.” LaMara was able to delve into both cuisines more deeply after her family moved to Atlanta, where there was both a burgeoning Korean community and a large black middle class. The abundance of Asian flavors and Southern foods helped LaMara develop her palate for a future in food.

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Cornbread and Kimchi aims to guide quick, tasty Southern and Asian influenced meal options to every home chef and beyond.


Diary of the Craft

Marriott International

A flashback to my days as Executive Chef  at Marriott International! A video about my team and the process of crafting the perfect culinary experience.

PR + Talent inquiries

Contact: info@cornbreadandkimchi.com

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“Fried chicken is the universal comfort food dish that people make all around the world. Whether you make Korean fried chicken, which is twice-fried with a rice flour (preferably) and usually tossed in a sweet and spicy gochujang sauce, or Southern fried, it’s one of those feel-good dishes that instantly takes you back to a fond food memory.” – LaMara Davidson, chef and founder of Cornbread + Kimchi