"Clumsy with Knives, Afraid of Herbs: The Stark Reality of Culinary Education"

Eunhee Kim, Chef of The Green Table

"Education Must Shift Toward Principles and Philosophy"

"The System Matters... Traditions Should Be Embodied Within a Global Framework"

"They say they aspire to fine dining, yet they are clumsy with a knife. Even handling a single unfamiliar herb makes them nervous. Blaming financial constraints is merely an excuse; the quality of education is simply too low."

Chef Eunhee Kim of The Green Table is giving a presentation on the topic "A Study on the Direction of Traditional Korean Cuisine Education through Overseas Cases" at the Korean Food Forum hosted by the National Heritage Promotion Institute on the 18th.

This is the reality of culinary education in Korea, as described by Eunhee Kim, chef of The Green Table, who has operated her restaurant next to Changdeokgung Palace for 17 years. At the Korean Culinary Heritage Forum hosted by the National Heritage Promotion Agency on the 18th, she highlighted the disconnect between the classroom and the kitchen she has witnessed when hiring graduates with culinary degrees.

As a solution, she shared her own experience, having started her culinary journey in 2002 and then heading to the Culinary Institute of America (C.I.A.) in New York. It was a journey to immerse herself in American culture and systems firsthand. The C.I.A., established in 1946, is considered the most prestigious culinary institute in the United States.

The 21-month program was an optimal routine for becoming a professional. She systematically experienced every aspect of a kitchen, from knife skills to serving, internships, and restaurant management. Kim emphasized, "Being exposed to local ingredients and culture, I was able to develop practical skills through intense internships. It's a system we absolutely need to adopt."

There were also drawbacks, such as language and cultural barriers. After returning to Korea, she struggled due to a lack of professional networks. As both a technician and a business owner, she had to endure the loneliness of having no one to consult with about her problems.

What she hopes for in Korean culinary education is not the tenacity she herself maintained, but education rooted in principles and philosophy. "We need to teach the underlying principles of ingredients rather than just recipes, and propose an 'owner-chef' curriculum that combines not only cooking, but also wine, service, and business mindset," she said.

Kim Eunhee, chef of The Green Table, is giving a presentation on "A Study on the Direction of Traditional Korean Cuisine Education through Overseas Cases" at the Korean Heritage Promotion Institute's Korean Food Forum held on the 18th.

Chef Kim also stressed the importance of reinterpreting tradition. "While doing French cuisine, I could only quench my thirst for depth through temple and royal court cuisine," she said, adding, "From the start, in-depth education on our roots must go hand in hand."

"We need to build systems from a global perspective, but fill them with the essence of our own traditions. To ensure that the next generation doesn't have to take a long detour, we must create an educational environment that is systematic and true to the fundamentals."

She also advised aspiring chefs that they must first learn the attitude required to survive in the kitchen. "Just do it. Stop making excuses about unfavorable situations and start by changing your physical and mental environment. If you are prepared to endure overseas, you can certainly succeed in Korea as well."

Chef Kim went abroad to study just before turning thirty. Although she regrets returning home quickly without building a network, she believes those regrets ultimately made her stronger. Even now, she studies to shake off the sense of daily depletion. "The strength that has carried me through 17 years was not just endurance but sincerity. When you truly love your work, time naturally accumulates. If you give your whole heart, you will eventually achieve your goals."

This content was produced with the assistance of AI translation services.