Chef Jung Ji-sun Reflects on Her Culinary Journey and Challenges
On the February 23 episode of KBS2's 'Boss's Ears Are Donkey Ears' (사장님 귀는 당나귀 귀), Chef Jung Ji-sun shared her experiences of learning to cook while facing adversity. During a gathering of female owner-chefs, she met with her long-time friend, Michelin-starred Chef Kim Hee-eun, to enjoy a fine dining course together.
The two chefs revealed that they have known each other for a decade, with Chef Kim recalling their first meeting when she was modeling chef uniforms. She noted how Chef Jung stood out by wearing a red uniform while everyone else wore white.
After tasting Chef Kim's dishes, Chef Jung expressed her admiration, commenting on the need for cleanliness in cooking, to which fellow guests Park Myung-soo and Jeon Hyun-moo agreed, stating that skilled chefs maintain a tidy workspace.
Chef Jung was particularly astonished by the expensive tableware, with one plate priced at 700,000 won. She reminisced about her own experiences, recalling how she once broke 50 to 60 plates at a time. After sampling the entire course, she shared her goal for the year: to create a fine dining experience that encapsulates the delicate intricacies of Chinese cuisine.
Chef Kim discussed the financial pressures in the industry, revealing that a profit margin over 10% is considered exceptional, while the average is around 5%. She expressed the immense stress of maintaining Michelin status, which requires significant investment and ongoing maintenance costs.
Reflecting on her past, Chef Jung admitted to feeling envious of the chefs she met at the gathering. She shared her journey of pursuing cooking out of passion, which led her to study abroad without any guidance. Despite her education, she struggled to find employment, particularly in a male-dominated Chinese culinary scene where she faced discrimination.
She recounted her early days in the kitchen, often arriving 1-2 hours early, and described a harsh environment where older chefs would physically discipline younger staff. Chef Jung noted that such practices were common and accepted at the time, and she endured many challenges, including being hit with ladles and other utensils.
She concluded by mentioning that many of the chefs who once disciplined her are still active in the industry, humorously suggesting they likely do not remember their past actions.
