Parachute, in Chicago’s Avondale neighborhood, had a helluva 2015, its first full year in existence. Husband-and-wife team Johnny Clark and Beverly Kim, who share chef-owner duties, earned a Michelin star and placed in the top 10 of Bon Appétit‘s Best New Restaurants. Taking Kim’s Korean roots and both of their American backgrounds into the kitchen, the pair emerged with some of the country’s most entertaining spins on the surging Asian cuisine. Here, in the latest episode of New Chefs Rising, they explain their homespun philosophy while making a traditional goat stew, yeom so tang, and bending a few rules that’d get them kicked out of Kim’s family kitchen. Luckily, Parachute is all their own.