KAs@Work is a new series that profiles Korean Americans and their jobs. Want to share what you do, or know of people with interesting jobs? Get in touch.

We first introduced Esther Kang when she was a contestant on the second season of FOX’s MasterChef. Now, we’re happy to do a more in-depth profile of her for our KAs@Work series. Read what Esther has to say about Batch From Scratch, MasterChef, and her decision to follow her dreams.

You used to be an entertainment lawyer and then decided to open your own cookie company, Batch From Scratch. What inspired this change of heart?

I was at a great firm, practicing the type of law I wanted to be practicing, but I couldn’t imagine being only a lawyer for the rest of my life.  As ‘great’ as my job was, I didn’t want it to keep me from pursuing other dreams. So I quit, and took a chance on myself by starting Batch From Scratch. Batch From Scratch is a personal dedication to chasing what matters in my life-those simple life virtues I often lost in touch with as an attorney: goodness, joy and most of all passion.

Batch From Scratch has an amazing repertoire of flavors. How do you decide on new flavors for cookies? And what are some of the most popular flavors?

The inspiration for my cookie flavors comes from everywhere – all types foods: desserts and savory, street food and fine dining. I always check out new dessert places in LA and wherever I travel, it’s the best part of my job. I try to translate popular flavors that I encounter from different parts of cuisines and cultures into Batch From Scratch cookies.

What does your average workday look like?

There is no average day, which I think is a function of Batch From Scratch being a start-up. I am involved in every aspect of the operation and management of the business, so I do everything.  If you call me at any part of the day, I’m probably doing any of the following: formulating cookies, meeting with clients, doing the dishes, baking, being the delivery person, designing a photo shoot, packaging cookies…the list goes on.

You were also on the second season of MasterChef. What was this experience like, and what lessons did you learn?

MasterChef was an amazing experience. While on the show, it was extremely intense, stressful and fun at the same time. Being on the show reaffirmed my belief that you have got to be bold and not afraid to take risks. It may be scary at times, but it will always be worth it to experience and live life.

Has Korean food shaped the way that you cook? What are some of your favorite Korean dishes?

Korean food is the first food I learned how to cook. It was the platform on which I learned flavors and the importance of balancing acid, fat, sugar, texture, salt and color…etc. I think Korean food is at its best when it’s unadulterated and just straight Korean. So while I cook it pretty often, I usually just do either Korean or non-Korean cooking. My favorite Korean dishes include Braised Short Rib, Dwen Jang Jji Gae, Kam Ja Tang with Kkaen Nib & Dul Gae, Ox Tail Soup.

What advice do you have for people considering careers in the food industry?
As with a career in any industry, you have got to have passion and resilience. Figure out what aspect of the food industry appeals to you and shadow or intern in that position. I think when picking any career, it should be an informed decision. Then after that, stay optimistic and take action! =).

Batch from Scratch
http://www.batchfromscratch.com
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Christine Y. Chung contributed to this post.

[Photos: Batch From Scratch; FOX]