In the early 2000s, Kyungmoon Kim found himself teaching wine-appreciation courses on South Korean warships. Kim had moved to the States from Korea as a teen and attended the Culinary Institute of America. There, students with prior restaurant experience outpaced him in the kitchen, but he excelled in the wine class. Encouraged, he went on to complete three levels of the Wine & Spirit Education Trust certification and pass the Court of Master Sommeliers’ introductory and certified exams. And then he was required to serve in the South Korean navy.