Ian, June Young Kim

My parents worked in same industry, which is Food & Beverage, and that was the inspiration for me. Thanks to chefs in my first workplace in Korea, especially, they help me how to adapt to the kitchen. I’m interested in fine dining, and other gastronomy cultures as well. Therefore, I will not avoid any steps of developing myself and teaching by another chef, which is compulsory for my future. I can perform the skills I learned; I can absorb them when someone teaches me new things. I’ll share a lot of knowledge and experience with my colleagues, and I will be a chef who uses my abilities in the right situation and develops more and more.

Studying in a Proper Culinary school, I fell in Love more in this industry. I learned proper cooking and knowledge at school, and I learned more skills and knowledge that I wanted to learn by working at a French restaurant. I have learned a variety of skills, including charcuterie, sauces, various recipes, and different recipes for different parts and types of protein ingredients. As a result, I am now able to develop new dishes on my own, and many people acknowledged it and received a lot of positive feedback. I'm still in the process of growing up, vowing to always be humble and accepting negative feedback with appreciation.

I am always happy to get feedback, learn skills, and communicate about culinary with co-workers.

Can't wait to see you guys and work in a variety of restaurants in the future. See you at work!

Read cookbooks and cooking shows or documentaries in my free time. for extra studying. 

Always get more interested in this industry.