Renowned chef Sang Yoon shares his journey from fine dining to opening the Helms Bakery, discussing challenges in culinary creativity, dietary restrictions, and childhood dreams of opulence. He reminisces about his culinary pursuits from California to Paris, camaraderie in the industry, and the transition to casual dining. Memories of winning best burger in America, facing culinary adventures on cooking shows, and the community impact of the restaurant business are also highlighted.