By Honorary Reporter Vincenzo Acampora Carratura from Italy

Pastry chef Eunji Lee at Jungsik (photo Alexa Bendek)

Eunji Lee is the executive pastry chef at Jungsik in New York, a restaurant with two Michelin stars. She moved to France 14 years ago to pursue her passion in pastry and worked at the famous restaurants Ze Kitchen Galerie and Le Meurice. In 2018, she moved to the U.S. to work at Jungsik.

The following is my interview with the chef on her passion for pastry, her work experience and her expression of traditional Korean pastry culture in her creations.

How did you get your passion for pastry and how did you decide to become a pastry chef?

When I was young, I loved to make sweets for my friends and family and see their faces brimming with happiness. Also, I was strongly related to pastry because of my parents, so all of these things led me to become a pastry chef who makes edible art.

How was life in France? What are your best food memories there?

It was amazing. I had a lot of beautiful experiences. I learned a lot about pastry skills and techniques but also European ingredients, organization and management. My best memories of food was experienced during daily life like baguettes, cheese, charcuterie, wine, simple desserts like croissants with coffee in the morning, French pastry from great pastry chefs and fine dining experiences -- all of these memories are precious to me.

Eunji Lee's Jungsik dessert "Baby Banana" with Dulcey ganache, French coffee ice cream and Bailey's cake (photo Dan Ahn)

How has your work changed since moving to the U.S. from France?

It's been a big change for me since I moved to the U.S. because I came as an executive pastry chef to a restaurant with two Michelin stars. So I had a huge responsibility not only for creating but also leading a team and adapting to New York style and culture.

What are your favorite Korean pastries?

My grandmother made traditional Korean pastries when I was young like rice cakes, gangjeong (crunchy sweets made with nuts, cereal and caramel) and yakgwa (biscuits with ginger and honey). I loved everything she made but especially the latter two.

How did you combine French techniques and Korean ingredients or vice versa?

I always try to incorporate Korean ingredients or those from other countries with the French techniques I've learned. For example, one of my signature desserts is "NY Seoul," made with the traditional French dessert choux, and uses Korean brown rice cream. Another dessert is apple tatin, or a French-cooked apple with caramel pastry. My version of the latter uses Korean red pepper cream and coconut sorbet.

Eunji Lee's "NY Seoul" dessert (photo Dan Ahn)

What are your favorite ingredients?

I love all fruits but especially citrus because of so many varieties with amazing flavors. I also love nuts like pecan, hazelnut and pistachio.

What challenges do you face as a pastry chef?

One of the biggest challenges is to keep creating new desserts while maintaining a consistent and high standard of quality.

How often do you change the dessert menu at Jungsik?

We change it every season. I love to respect each season because at its peak, it brings out the best flavor. So every two to three months.

What do you usually do when you visit Korea?

I spend time with my friends and family, but also visit a lot of places like pastry shops, restaurants and cafes.

What do you consider your greatest career achievement? What are your goals?

I think one advantage I have is my identity that I bring to my plates. I have Korean heritage and experience in France and now I'm a New Yorker. So I'd say a fusion of cultures and knowledge, my experience and the ability to combine them all in my desserts.

My goals are to keep creating, making the highest quality of desserts, maintain consistency and wisely lead my team as a good leader, as well as influence my team and people in a good way. But my most important objective is making people happier in life with my sweets.

chaey0726@korea.kr

*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.