Angela Borah
Midtown, Manhattan
Descending down into the subterranean kitchen at Gabriel Kreuther, we were kids in a literal candy shop. Angela Borah, Head Chocolatier of Kreuther Handcrafted Chocolate and Gabriel Kreuther has the cool composure that only someone who works with highly fickle substances (read: chocolate suspensions) could possess. We chatted with her over perfectly decorated and wrapped chocolates containing ingredients synthesized from her Korean heritage, a nod to Misugaru, as well as every other flavor you could imagine.
Full name, age, where are you from?
Angela Borah, 40, South Korea
What is your title and where do you work?
Head Chocolatier, Kreuther Handcrafted Chocolate and Gabriel Kreuther
Was food a big part of your upbringing?
Yes, I was very lucky to have grown up in Korea, Spain, Ghana, Peru, so I was exposed to food that was different from where I was born. Besides eating traditional Korean food, I have memories of eating fish roe, jamón, anticuchos (Peruvian beef hearts!) throughout my childhood. My family taught me to not be afraid of food. This influence and exposure naturally drew me to the culinary field.
What are your earliest memories of dining out?
When I was around 6, we were living in Las Palmas, Canary Islands because my dad's job. One weekend, my parents and my brother drove around for a few hours in the mountains and we ended up in a restaurant inside of a cave! It was local cuisine from the Canary Islands. I still remember the experience. Restaurants don't just sell food. Instead, they sell great experiences promising great memories with your loved ones.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
This is a long and winding road, often grueling, but be patient. Play the long game. Seek out mentors who will bring you skills. Don’t chase after money early on. Focus on learning and building skill, not just your craft, but also soft skills. You need to be able to work with people in this industry. Otherwise, you will be an army of one. The more tools you have in your arsenal, the better prepared you will be to embrace opportunities and face challenges along the way.
What's your favorite chocolate on the menu?
Misugaru Praline and Honey ganache because it speaks to my Korean heritage. Misugaru is a multigrain powder drink that has been consumed by Koreans for over a thousand years. It’s considered a health drink containing up to 20 ingredients such as barley, oats, quinoa, sweet rice, brown rice, sesame seeds, lentils, soybean, millet, adzuki beans, and other grains. This chocolate is a reimagined version of the drink.
What is your favorite place to go out and eat at and what are you ordering?
I love Peasant. It's really the cook's restaurant serving wood-fired Italian food. Simple pastas and whole fish is what I crave when I'm not cooking professionally.
What are your go-to shoes to cook in?
Kivi shoes from Kuru. After many years on my feet, I learned to take care of my feet. If you've been in this industry long enough, you know that it can be painful. So I’m always looking for comfort, lightness and support.
Is there anything new and exciting coming up for you?
I will be teaching a chocolate class to high school students from Food and Finance High School through the Food Education Fund. Their mission is to prepare and empower culinary public high school students through their programming. I love teaching and mentoring, so this is a great opportunity to share knowledge and spend time with the next generation.
