At the Augusta National classic, the pimento cheese sandwich has been a Masters staple since the 1940s, standing the test of time like a seasoned veteran on the back nine. Dubbed “iconic” and “legendary,” this fan-favorite isn’t just a snack – it’s a taste of golf history, as much a tradition as the Green Jacket itself. So, we didn’t expect the PGA Tour to get involved with its bad food rumors. It isn’t new lately. In January, the PGA Tour and its event at Copperhead Course were in the news after Keith Mitchell called its food “prison food.” Yes, you read that right. And he had a reason to say so. Let’s go through this throwback moment.

Mitchell sat down for a conversation on the No Laying Up Podcast and said that he shares good feelings for the PGA Tour tournament. But the food? “I love that golf tournament…but the player food is everything but unedible, okay?” But his complaint didn’t end on that note. He continued! “I swear, worst food ever…I’m not kidding you, some of the quotes that people have said walking out of there, I was like, ‘prison food.” He also added the jibe that so few people attend its dining area that it’s only filled with four people throughout the week. Ouch! But hey, the PGA Tour seemed to have taken note of his complaint. And the only reason we say that is because of Michael S. Kim.

Taking up X to update his fans about the recent Valspar Championship, the golfer added an interesting point about the same issue with a cheeky statement: “Valspar made big improvements to their dining situation. It’s now at least average if not slightly above average when it comes to player dining. Hopefully they continually try and make improvements year after year. Thank you!” 

Interestingly, this isn’t the first time Michael S. Kim shared his food worries at the Valspar Championship. A few days ago, Kim made another post about the upcoming Valspar Championship and explained the reasons to be at Copperhead Course. One of them was his missed cut at TPC Sawgrass. Second, the positive rumors on dining. Word is, everyone backed Keith on this one, and now all eyes (and taste buds) are on Valspar to see if the upgrade is a real game-changer or just another rumor.

This year, the Copperhead course is offering delicious food. Petit filet mignon, bone-in ribeye, and kurobuta pork chop. Mouth-watering enough? Well, thankfully, Kim agrees a little bit on that. Now, slightly satisfied with the Copperhead Course, what’s next for Michael S. Kim?

Michael S. Kim is planning big things in the 2025 season

Michael S. Kim is going through a pretty moderate season. He made it to 10 events this year, including The PLAYERS Championship. In these appearances, he missed cuts 3 times and made 3 top-10s. After such a long run and with the Masters still out of his reach, the 31-year-old golfer shared that he is tired. “I’m really running on fumes at this point haha. Back and neck isn’t feeling great and really ready for some time off.” And while as his fans, we hope Kim gets his due rest, we also hope he makes it big at the 2025 Houston Open. This, in turn, will open doors for the Masters. 

However, to do that, he will need to come through the Houston Open. Right now, he’s content whether he gets the week off or not, but make no mistake, he’s fighting to earn that break on his own terms!

Kim also considers the Memorial Park Golf Course a tough place. “Onto Houston! I’m not the biggest fan of the golf course but it’s time to make friends with it. I wasn’t a huge fan of PGA national but did well there so

“ For a throwback look, Kim finished T6 at the Cognizant Classic last month.

Not only that, Kim seems promising in more ways than one. Michael S. Kim began his year at 156 in OWGR. But, his consistent performance jumped him up to 52. If he wants to make it to the Masters, he will need to finish inside the top 50 to reach the top 50 in OWGR – the only way he will be able to qualify for the Augusta National. And if that happens, there’s plenty of crispy bites!