When Kou’s mother’s health declined, he asked her doctors what he could do to help her. Their answer was simple: start with a nourishing diet.

Kou deconstructed what was a “normal diet” for his mother and looked at ways to better understand how food could support health and recovery. What started out as caregiving for his mother rekindled his passion for cooking and ignited his fascination with nutrition and the science behind food. By the time she recovered, Kou had discovered something unexpected:

“I realized how much I loved it and missed being in the kitchen,” he said.

Today, he is the Chef de Cuisine at Pink Ivy Kitchen & Bar in Hopkins. This fall, he’ll return to Saint Paul College as one of the competing chefs in the fifth annual Chef Jack’s Chili Bowl Invitational, a meaningful full-circle moment for a former recipient of the Jack Riebel Memorial Scholarship.

Finding the Right Path

Kou’s journey to culinary arts wasn’t a straight line.

His first experience at Saint Paul College was in the Web Development program, until unforeseen financial hurdles halted his education by a couple of classes. Years later, at his wife’s suggestion, he realized how much he loves cooking and being a mad scientist in the kitchen. Pursuing gastronomy professionally seemed like the next best step, and Saint Paul College had a reputable culinary arts program.

From culinary fundamentals and nutrition to restaurant operations, the program helped him understand both the craft and the industry. The program’s faculty was not only knowledgeable but also incredibly supportive.

The knowledge, support, and well-rounded expertise made the program worth the time and money. In two semesters, Kou, along with other students, was ready to jump into professional kitchens across the Twin Cities and beyond.

“The program mirrors the trajectory of actual work,” he said. “You learn the food side, but you also learn the business side.”

Support During an Unsteady Time

One of those opportunities came during his second semester when Culinary Arts faculty member Sara Johannes encouraged students of the program to apply for scholarships.

The advice led him to the Jack Riebel Memorial Scholarship, which was created in memory of Chef Jack, who inspired local food professionals and donated over 500 cookbooks to Saint Paul College.

“It was an unsteady period in my life; wife, kids, family, etc., and the scholarship really helped,” Kou said. “It allowed me to focus on school and to continue pushing forward.”

Beyond the financial support, the scholarship became a source of motivation.

“I wanted to make the Foundation proud and show there was success from the scholarship.”

Building a Career and Giving Back

While attending classes at SPC, he joined the culinary team at St. Catherine University with Chef Adam Jeziorski, then pursued opportunities with other chefs and restaurants. His initiative eventually led him to The Market at Malcolm Yards.

A turning point for Kou was during his culinary externship at Advellum Vegetable Eatery with Chef Michael Shaughnessy.  Kou had come across an old job posting online and was worried that they were no longer hiring. With persistence, determination, and some luck, he joined the team and completed his externship.

Kou split his time, attending classes during the day and working at both St. Catherine University and Advellum in the evenings. After graduation, he rejoined Chef Michael Shaughnessy at Pink Ivy Kitchen & Bar, where he advanced from Sous Chef to Chef de Cuisine.

His dedication to his craft has him looking towards what’s next. He hopes to study dietary nutrition and eventually open a small 30-seat restaurant of his own.

Before that, he’ll return to Saint Paul College for Chef Jack’s Chili Bowl Invitational, which raises funds for future culinary students through the scholarship that once supported him.

What began as a desire to help his mother became a passion, a profession, and ultimately a purpose. Now, Kou is helping ensure future students have the same opportunity to discover theirs.