These days, young people are the envy of the profession of chef.
Of course, before this job ‘star’ caught when the title says. Barbie play, Jamie Oliver, Rachel Ray, celebrity chef Gordon Ramsay are no longer such a non-cook like Hollywood stars and celebrities are supposed to host his own TV show, and also enjoys great wealth and honor because.
So many young people are dropping out of school and put away, or I beat my old job to go to culinary school to be a chef to open a restaurant. Second generation Korean-American go today is no exception rising chefs in LA or New York, etc. in the name of Korean is not difficult to find. The star chef, if not exactly famous chef in restaurant or in the hotel restaurant as not less ambitious in the number of Korean Korean trend of increasing number of two-year-old chef, who goes.
Only male Korean chef here ppaegokhan list comely lady seemed to be one person should want to add more.Salida famous table, kitchen supplies shop (Sur La Table) cooking class run by Tina Rogers, director of the protagonist of the right. Tina was born in an Italian father and a Korean mother says celebrity chef restaurant is also a professor at The Institute of Culinary Education is everybody’s successful catering industry. This versatile lady one afternoon last week, the summer sun Grove sore from my Salida met your kitchen table.
Table Cooking Class Director Tina Rogers Salida is located in Salida in Grove Mall posed kitchen table. Le Cordon Bleu famous restaurant chefs in colorful history professor proud to her mother, but her cooking is simple, but looks like the dining table.
# Wonder Woman, food and love to indulge in
Divide the first look at her and in many ways the story is amazing. First, the name of the moment, but there is less likelihood that the ‘hump Maybe Koreans’ indicates they want to look as perfect (?) Korea people.Carefully so as to ask the mother is Korean. Yitalriahgye American father.
And her title. Currently, she is a cooking class Salida table ‘my teacher’ it. So here narrows the general manager in his late 20s, she is barely older than she spearheaded many teachers who do that, but first I wondered more than 10 years of her culinary career is knowing that the head reaches into a nod. Then right again ’10-year career “in the passage is reached, another surprise.
“After graduating from high school, went to culinary school right just famous soon started to work in hotels and restaurants. The Ritz-Carlton, and then worked in Fatima Group, etc.. Keep you Keep you in school when those days have not slept 2-3 hours a day I think. But when you learn, then prime with famous chefs have been able to work in the field For me, it was a good luck. “
Greed is the quality of her work does not end here. School of Cooking FIDM grad school admission to the fashion. Wen’s chef school? Which are thought to where she was studying interior kitchen.
“Of course they work in order to become a good cook, you should be familiar with the space you think I’m here. How to design a kitchen and place, must obtain the copper work as a cook if it is studied as a professor to teach in schools even when helpful, I guess. “
Chef Korean evangelist, professor … …
Korean mother put 10-year career
Mastered a fashion school, business administration, etc.
“I want to make my own food”
# Need to survive poison the world
Age occupation is wrong sex is wrong is wrong, but they have in common is the same for both successful.Instantly become the best in their field, as well as sleep time only personal time devoted to work and that they return. Ms. Tina also not significantly different. Eighteen from the moment I learned to cook for the first time in 10 years from now relax like never seen before, do not have a capital equator. When students during the day and studying at night jugyeongyadok was literally did my dining room, the chef would have been a full-time study also did not miss a hand. To do that, 10 years 2-3 job was the primary.
“Maybe she’ll keoteul the impact. Korea peculiar people diligence, hard work and patience did highlight. So from an early age not in competition seems to have learned how to not to want to try. “
Wonder why. 10 years of experience chef gotta do is gorgeous, but her resume.
In addition to culinary school where she went to school with more than 3 million food restaurant in addition to her qualifications in Business Administration from the restaurant kitchen, a nutritionist and cooking mastered all relevant studies were random. Claim Jumper restaurant too, from large chains such as Fatima Bakery Connors Group, Chef at The Ritz-Carlton, such as a restaurant, sometimes known as a trainer, he worked as a senior manager.
Before coming to the table Salida’s famous cooking school in Pasadena yen ‘Le Cordon Bleu’ served as a professor. She is the youngest professor in the school of course is not to mention yeoteum. Why is she in such a stable job than its Small wonder moved to Salida table.
“I wanted to see my own cooking classes to operate. Cordon Bleu is suggested that because the school’s curriculum, faculty members’m not easy to creativity. But here I want to eseon putting together a recipe to create a curriculum in any way that you can proceed with class’s biggest attractions. “
# Korean food is a source of inspiration in
Guess what her favorite dishes. This question and she answered without hesitation, the rice and kimchi. Italy has one year to live in a small rural village in the country as the father of Italian pasta dishes like the Ue is so special to her Italian food, of course, I wanted Maybe God, no. Korean diet every day, in the evening she said.In addition, the restaurant in Koreatown came hours after South Korea’s Korean eat as much as she loves to the Yunnan.
“Every year young grandmother, aunt, mom and I went with the fence in the backyard kimchi. But not a kimchi. Marilyn was a dinner of Korean kimchi stew said miso soup, and various side dishes grew up eating Korean food for dinner today, thanks to ever see a big deal if there is no rice and kimchi (laughs). “
Love this, thanks to her eccentric Cordon Bleu in Korean, Salida table now comes in a variety of kimchi, she operates a Korean class. Of course, the recipe will take her mother to teach her things that are reinforced and developed.
God is still speaking of such a dish Nago why her eyes sparkling, and many jobs did he chose the profession of chef Unlike quickly answer, let’s not expect. Not until some time passes, her mouth ttetda.
“Ten years ago it was not so much as they are becoming a chef. Chef doses not know about the job the others thought he was the hard work of the profession also have to work off Halladay, why not look at the young career are concerned, I was a good fit. So when looking at Cordon Bleu Appearances teach students enrolled in convincing many of the shows I dropped out. Talrakryul is high, especially female students. Of course, you will go to school, so my mother and I have cooked a lot when I did the opposite. Wait, but when you think about it before cooking, I like to just blindly perhaps the commitment. The dishes do not think anything in that moment, I relish this dish I think of someone who seems to be happy while. The answer is too stupid to hit it?(Laughs). “
Perhaps her mother died 10 years ago, instead of cooking and still be good, but a whole life seemed like a dream beyond the rainbow.
Traders Day Special events held last month wave kids cooking classes to teach yourself, Mr. Tina.
table within the Grove cooking class, recipes and recipes unenviable famous restaurant known for teaching.
Hyeon, photos yieunho>