Cooking People : alexander herman
Interest in Korea is noticeably increasing in the global gastronomy scene. This is because new ingredients, fermentation culture, and the rapidly changing restaurant scene are stimulating the curiosity of chefs around the world. This is also why world-class chefs visit Korea to experience this city for themselves. Alexander Herrmann, a two-star Michelin chef from Germany who recently visited Korea, is one of them. He is a Michelin star chef and has gained popularity through various TV appearances, so he is considered one of the leading chefs in the German culinary world. He described Seoul as “a city so attractive that it makes your heart flutter.”
He stayed in Seoul for about five days and experienced temple food, the Kimchi Museum, Michelin restaurants, as well as markets and street food. I also visited Garak Market and Gyeongdong Market in person. He described Seoul as “a very dynamic city,” and said he drew a lot of inspiration from Korea’s fermentation culture and food ingredients.
“If you don’t feel anxious as you go toward your goal, your goal is too weak.”
The impressions I received in Seoul naturally led me to talk about cooking and my philosophy as a chef. Chef Herman He said that the tension and anxiety felt in the process of moving toward a goal are natural emotions. He also compared life to a roller coaster.
His path to becoming a chef did not begin with a brilliant career. My family has run a hotel for five generations, so I naturally grew up in a hotel and experienced various jobs including bellboy, server, and reception. Among them, the place that received the most praise was the kitchen, and it is said that that experience led to his path to becoming a chef.
My experience working as a bellboy also influenced my cooking. He says he learned firsthand that hard work pays off. It is said that the experience also helped develop a sense of how to treat customers.
He also shared his thoughts on the senses needed for cooking. Using piano playing as an example, he explained that although it is possible to play as an adult, it is different from the sense developed in childhood. It’s the same way F1 racers learn the feel of riding karts as children. He first entered the kitchen when he was six years old. He said that he enjoyed playing in the kitchen more than going to school, and that that experience made him who he is today.
He compared cooking to the relationship between a parent and a child. Raising a child to make sure you are a good parent and becoming a good parent by doing your best for your child are two completely different motivations.
Another thing he considers important is local ingredients. He explained that guests who come from far away have the right to experience something that can only be experienced there, and that the best way to demonstrate that experience is with local ingredients.
He told aspiring chefs that both success and failure are part of the journey. Above all, he added, the moment you compare yourself to others, you can become the most unhappy. Just one standard is enough. It’s about whether I’m a little better today than I was yesterday.
On the way back from the interview, the chef’s words stayed in my mind for a long time. In spring, when new energy begins, I thought it would be a good idea to follow his advice and look back to see if I am a little better today than I was yesterday. Chef Herman’s interview can be found in the cooking article <“If you are not anxious, your goal is too weak”... You can find advice from a German Michelin-starred chef who fell in love with Seoul >. _editor Jay
It is spring where the sunlight has become much softer. When you open the window, a gentle breeze comes in and you can feel the changing seasons. On days like these, a slightly more relaxed morning than usual suits you well. On a weekend morning, how about waking up a little late, making coffee, and preparing a simple brunch? A light meal paired with warm coffee makes you start your day in a good mood. In today’s cooking letter, we have collected menus suitable for a spring brunch table.
✔ Chickens bask in the spring sunlight ① Avocado Scrambled Eggs Recipe shortcut
✔ A bowl of fragrant food ② Chamnamul pesto pasta recipe shortcut
✔ Full of seasonal mugwort scent ③ Mugwort scone recipe shortcut
Cooking Tip
When you want to bring a light touch of spring to your dinner table, there is a fish that goes well with it. It’s flounder. The flesh is thin and soft, so there is no need for excessive handling. Just add a little salt and place it on the pan, and it will cook quickly and lightly. here The flavor deepens when cooked using the ‘Sole Meunière’ method, which is commonly used in French home cooking. This method involves scooping melted butter from a pan with a spoon and pouring it over the fish. Thanks to this, the surface does not dry out and the fragrant aroma is evenly coated, making it crispy on the outside and moist on the inside. Hyewon Shin, a culinary researcher and expert in cooking, “The flour is not a thick batter, but a device to remove moisture from the surface and achieve even browning.”He explains. Usually, herbs such as parsley or thyme are added, but in this season, chives are recommended. The unique scent of wild chives harmonizes with the nutty flavor of butter, and the lemon juice added at the end rounds out the taste. If you are curious about the recipe for butter-grilled flounder with the scent of spring, click ‘View Recipe’ below to check it out.
