I selected San Ho Won, because Korea and Korean food is an instrumental part of why I chose to cook for my career. I wanted the opportunity to broaden my experience with Korean food and to cook it for the first time professionally.
On my first day at San Ho Won, Chef Brian welcomed me and had a game plan with a timeline of what I would be working on each week. It was really great to see that his vision for my experience was to have it be a learning opportunity and to have me work my way through as much of the kitchen as possible. I spent my first 3 weeks on AM prep working with the AM sous. I was able to work on the kimchi production, soups, marinades for the meats, and dessert production. It was really interesting seeing the systems and logistics for the kimchi production, and seeing the time and space it takes to produce multiple kimchi at a restaurant of that size.
I also really enjoyed seeing the systems that were in place to set up the PM team for service, which was helpful for me once I moved on to the line for the last 5 weeks of my stage. After my first 3 weeks I got to work mid-shifts. This allowed me to see and work on the prep that the PM chefs do and also work the line during service. I was able to learn the systems and pick-ups for each station on the line which also ensured a very high level of consistency. I was also able to work with almost every cook and chef on the line which really enriched my time spent there.
I learned so much during my time at San Ho Won. Kimchi production and their systems that I noted above were huge ones. I learned a lot about adaptability and always being helpful just from being thrown into a new environment and new people. I learned new derivatives of sauces and dishes that I hadn’t known before. I got to work with charcoal for the first time professionally, and learn its nuances and how much it's different from using raw wood as a fuel. I got to put my hands on techniques that I hadn't had the chance before, one example being kombu cured fish. I also learned about hospitality, Chef Brian and his team were very welcoming and helpful, which made me really feel like a part of the team during my short stay.
I learned how to be adaptable and helpful during any situation that arose.. I also learned how to think about Korean food in a more creative and critical way. I am excited to apply the creative and different solutions that I learned from my experience at San Ho Won to any of my future culinary challenges. This experience also allowed me the time and space to think about my career and performance in a different perspective. It allowed me to see the ways that I’ve been complacent and I am really excited to continue this refreshed perspective and mindset back at home. All in all this was a really challenging and rewarding experience that taught me a lot about food, culture and myself. I think that it has helped me grow as a cook and leader. Thanks again to Chef Brian, Chef Jeong-In, and the rest of the team at San Ho Won.
