OPERATE RESTAURANT THAT (1) PROVIDES CONTINUED EDUCATION AND MENTORSHIP FOR NEXT GENERATION OF CHEFS AND RESTAURANTEURS, (2) CONDUCTS RESEARCH AND SHARES ITS FINDINGS IN HOW RESTAURANTS CAN BE MORE SUSTAINABLE IN CUTTING PLASTIC, FOOD WASTE, AND GAS, AND (3) CONDUCTS RESEARCH AND INTIATIVES TO ELEVATE TRADITIONAL KOREAN FOOD AND CELEBRATE DIVERSITY IN CUISINES FOR A WIDER AUDIENCE.