For my Grant stage, I set out to learn more about Korean cuisine and culture in a way that I could not experience while living in the United States. Although I started out cooking French, I became really interested in the ingredients and fermentation methods that are used in Korean cuisine. With the help of Ment’or, I was able to secure a position at Jungsik Seoul, a high-level restaurant in Seoul, South Korea.
Jungsik Seoul was an amazing place to stage. The team treated my hard work and dedication with respect and enthusiasm, and they taught me about Korean cuisine both inside and outside of the restaurant.
When I first arrived, I shadowed each station: banchan (side dishes), appetizers, meat, fish, and rice. My first three weeks there was the Christmas season, which made it an especially interesting time to be there. The restaurant was very busy, and it gave me the opportunity to experience new menu items and bond with my co-workers while staying late and pushing through the long hours together.
After the holiday season, I was assigned to the rice station where I worked service and prep every day. Our station was responsible for dishes such as the fried gimbap (seaweed rice rolls) and the gamtae (a wild-harvested seaweed native to Korea) noodles, which were two of my favorite dishes on the menu. I worked closely with five other station partners to maintain our mise en place and ensure a smooth service for our station and kitchen. My co-workers and I pushed each other to improve every day, and I felt inspired in a way that I hadn’t experienced in a long time.
I tried my best to set a tone of cleanliness and positive attitude that I believe Executive Chef Kim appreciated. At the same time, I learned a great deal from the chefs around me. I was especially impressed by their professionalism and the kindness they showed throughout my stay. They demonstrated how a kitchen can run at a very high level without tension, something that left a strong impression on me.
One of my most memorable experiences was when the team took me to a fish market at midnight after work one night. We stayed until 4 a.m. selecting fish and other products that would be used in the restaurant later that same day. It was a unique experience and something I likely would not have experienced on my own.
I truly believe I made lifelong connections during my time there, and I hope to return someday to cook again with the friends and colleagues I met during my stage.
