WHO'S THE CHEF?
My first words were anything but ordinary: "Umma" (mom), "Appa" (dad), and... the very next word I said, later noted by my mother after a long sigh, was "fenchi fie" (french fry). My mother knew she did not give birth to an ordinary child. After all, I was born both a champion of the culinary world and a global citizen who would later conquer the world one snap, one bite at a time.
Eager to be at the epicenter of a vibrant culture and restaurant scene, I uprooted my life from Seoul to study hospitality in New York University. As an undergraduate I started a blog with the hope of connecting with likeminded millennials seeking to push the boundaries of their comfort zones through culinary quests and wanderlust. Despite its amateur status, my blog has attracted considerable global readership, particularly through the online community Girls Love Travel (GLT), where I am a contributor. I’ve been able to connect with my fellow cultural enthusiasts from New York to Provence; New Zealand to Shanghai. When I am not traveling to find the best eateries with locals, I am hosting fellow GLT travelers from all over the world in my home city or rescuing leftovers from restaurants to deliver to local homeless shelters.
RECIPE TO SUCCESS
Today, I am going to share with you my dynamite Caramelized Banana French Toast recipe that I always cook for my fellow travelers for when we have late night cravings. It’s simple, shareable, and mind-blowingly decadent!
Staying true to basics is essential to my food philosophy. I am not in the business of hunting down exotic spices or simmering bone broth for 48 hours. I believe effortlessness and simplicity make anything all the more delicious, especially for amateur food enthusiasts around the world.
IN FRENCH TOAST VERITAS
Integrating passion into all my endeavors has been core to my success.
My determination to create a perfect french toast recipe was constantly challenged when it came to achieving the ultimate softness and decadence I strived for. Despite countless mistakes combing together incompatible ingredients and the many burn scars inherited from the caramelizing process, I pressed on, learned from my mistakes and developed the next plan for success.
When I realized the limitless opportunities NYC has to offer, I channeled the same energy and passion I have for experimenting with and perfecting my recipes, and readily explored my career interests through internships in diverse industries ranging from fashion PR to investment banking. Coupling my education with hands-on experiences, I discovered my true career passion lies in all things digital and relentlessly pursued my dream at Vimeo and IAC.
While learning about innovative advertising technologies brings me so much excitement, exploring the latest photo and video digital tools and platforms to produce high-quality content for my passion project brings me further excitement. Furthermore, my blog fills a creative void that gives me the freedom to not only pursue something I enjoy, but also do so in an environment where I am forced to learn from my mistakes, ultimately making me a better cook and baker (otherwise I risk starvation)!
THE REST IS STILL UNWRITTEN
I love the work I do. Continuous learning, creative but scientific thought process, complex problem-solving tasks are a perfect fit for me. Admittedly, I have reached a point where I have gained all that I can from my current position and I am ready for the next challenge.
Through the Sloan MBA program, I am eager to develop global, data-centric mindset necessary to learn from my mistakes and interpret not just tomorrow’s market, but those of generations to come. No matter where I am or with what I do, I will never cease to be curious; I will never cease to push my boundaries; and I will never cease to lead life with passion.
Most importantly, I can’t wait to share my french toasts with fellow Sloanies.