ICE at 50: Chef Rachel Yang's Culinary Evolution in Seattle Continues – 17 Years and Counting

Chef Rachel Yang pioneered Korean-influenced cuisine in Seattle, where she and her husband have owned two celebrated restaurants — Joule and Revel — for nearly two decades. 

Her longevity in a competitive industry is remarkable, as is the community she fosters among staff and patrons who consider her spaces neighborhood mainstays. After 17 years and counting, Joule remains a fixture, serving bold flavors and blending with Seattle's local produce and proteins. 

Recently, Chef Rachel expanded her influence by opening the Paper Cake Shop, which specializes in layered cakes. 

As part of ICE's 50th anniversary series, we spoke with the distinguished alumni honoree about her biggest achievements, her time at ICE, and the mentors who shaped her career. These were her thoughts. 

* The following interview has been condensed and edited for clarity.

ICE: To start, can you share what you consider to be your biggest professional achievements? 

Chef Rachel: The biggest achievement is that I opened my first restaurant, Joule, 17 years ago, and it's still running. That's very rare. I've been a savory chef for over 20 years, and we opened a pastry cake shop for the first time. Experiencing the sweet side of cooking has been really amazing and fun. 

ICE: To what factors do you attribute your success? 

Chef Rachel: When we opened Joule, Korean restaurants were rare, and Seattle wasn't as diverse. Being a pioneer and becoming a neighborhood spot that people think of for Seattle food is pretty amazing. Now, at Paper Cake Shop, we focus on layered sheet cakes — airy sponge, creamy buttercream, and tart fillings. It's the same layering concept I've used in savory cooking, with sugar acting like salt to bring out flavors. 

ICE: What do you love most about your work? 

Chef Rachel: We have a manager who's been with us for 12 years. It's amazing to have someone who truly lives what they do… and who wants to take care of the community with the food that we make. We've had hundreds of employees come through, and seeing them blossom is incredible. We all collaborate, create fun food, and take care of people — it's great to be part of so many special moments. 

ICE: What would you say to people looking to follow a similar career path? 

Chef Rachel: If anyone's thinking of cooking as a career, I fully support that. Cooking changed my life and helped me find my voice. For those who've never cooked professionally, I recommend culinary school. It gives you a big overview of what it means to be in a professional kitchen. 

ICE: When you think of the Ģ����Ƶ, what's the first word that pops into your mind? 

Chef Rachel: Opportunity. I went to ICE after a four-year college with no cooking experience. It made the industry accessible and opened up different paths without fear. Being in New York City — having externships and learning techniques — was huge. 

ICE: When did you realize you had a passion for food, and when did that turn into "I want to work in food?" 

Chef Rachel: This happened during the externship at db Bistro Moderne (Daniel Boulud's). I loved how everyone was essential and how that system felt like craftsmanship. The idea of technical, laborious work turning into something magical hooked me. 

ICE: You mentioned being a savory chef for 20 years, yet you opened Paper Cake Shop. Tell us more about that venture. 

Chef Rachel: We opened a pastry cake shop last year with Gabby Park, a talented pastry chef from one of my restaurants. People walk in ready to be delighted — one slice of cake can change someone's whole day. It was a pandemic idea, when everything was hard and food became a necessity. Having something sweet that you don't technically need can bring comfort in dark times. 

ICE: Before you enrolled, what about ICE suggested it was a good fit? 

Chef Rachel: I went to college for urban studies and fine arts, never thinking I'd cook professionally. ICE showed me it could be a lifelong career. It was a fork in the road that got me here. 

ICE: Do you have a core culinary school memory — something funny, a proud moment or maybe a recipe that blew you away? 

Chef Rachel: It's been a while, but I remember two female instructors, one later a TV chef. They were serious but made it fun. It was so hands-on. You got an instant result, and they made you feel like you could do it. 

ICE: Do you have a "guilty pleasure," and is there a food or ingredient you just don't like? 

Chef Rachel: I work with everything because we do fusion, but I'm not big on tomato-based sauces. I prefer creating acid and color with things like tamarind. We don't do tomato sauce. It surprises some people. 

ICE: Is there a person, book, place, or other reference that inspires you creatively? 

Chef Rachel: Thomas Keller. I worked with him briefly, and watching him be the first to wipe down tables — despite being the God of American modern French cooking — made a huge impact. It was what he showed me, not just what he said. That's the leadership style I want in my kitchen. 

ICE: Let's talk more about that inspiration. Can you share how your mentors shaped you, and how you pay it forward? 

Chef Rachel: Seeing Chef Keller do whatever needs to be done really stuck with me. I learned I have to show people how to do things cleanly. I want them to see I'm working as hard or harder than they are. It's a two-way street. I tell new hires, 'I want you to be better when you leave, and you want to learn more,' so we're on the same page. 

ICE: Do you have any advice for people considering culinary school? 

Chef Rachel: If you've never cooked professionally, I recommend it. You get a comprehensive overview of what professional cooking means. If it's your passion, it can completely change your life. 

QUICKFIRE QUESTIONS 

Favorite kitchen tool? Scissors. 

Salty or sweet? Salty. 

Favorite food holiday? I just had a really amazing Thanksgiving turkey — once a year thing. 

Favorite food city? Seoul, Korea. It's one of the most exciting food scenes. 

Cook, Bake, Eat — order of preference? I'd start with baking, then cooking, then eating. 

Favorite cuisine? Korean. 

Go-to “easy’ recipe? Soup — low maintenance, big flavor. 

Go-to “wow” recipe? House-made noodles — makes everyone happy. 

Most frequently used non-pantry essential ingredient? Fermented black beans. Salty, earthy, full of umami. 

Favorite food season? Spring. We switch the menu weekly, and it's exciting for everyone.