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Michelin-trained chef swapped foie gras for fermented foods as he learned Korean temple recipes

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How did you get into cooking? “I was born and raised in Busan, South Korea. My mother was a good cook and made tradi­tional things like rice dishes and pancakes. Sometimes I wanted to try to make them but she wouldn’t let me.“When I went to university, in 1995, I started cooking and people liked my food. After class I worked part time in a Korean restaurant. The first year I was just a server, but one time I asked if I could make the staff food, and then they let me cook in the kitchen.”Why did…

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