Edward Kwon and Korea's Epicurean Evolution
June 24, 2011Pizza topped with corn. Pasta served with sweet pickles. Tacos drizzled with anti-sour cream. Korea has never really done western food well. In the past, one would have to travel all the way to Itaewon to get decent but overpriced European/American cuisine. Even then, the restaurants are mostly foreigner owned. Fortunately, things are changing.
Recently, western food has peaked the interest of those living in the land of kimchi. It's certain that Seoul's own Edward Kwon has had something to do with it. As the first celebrity chef of Korea, Kwon has created a food frenzy with his restaurants and culinary projects in the city. Having worked as a top chef in the ritziest hotels of America, Asia, and the Middle East, he has the knowledge and the passion to glamorize the food business and convert the average Kim into a bona fide foodie.
I had actually never heard of him until I got the opportunity to appear as a 'guest judge' on an episode of his television show, "Yes Chef." The show is now in its second season on QTV and is very similar to America's "Top Chef" in that it's a cooking competition made up of high pressure challenges with a nice monetary prize for the winner. In the first season, Kwon quickly gained the reputation of being Korea's own Gordon Ramsey with his bad temper and impossible-to-please attitude. There were about 30 other foreigners invited to participate in the filming and we caught our first glimpse of Kwon while waiting to be seated. "I'm sooo fucking tired!" were the first words he said as he pushed through the doors while passing to the kitchen where the two teams of chefs were preparing our meals. He was quick to shoot us a friendly a smile upon noticing us and threw in a bit of flattery, "Wow... look at all these beautiful women!" It was a good save; I'm sure he's a charmer outside the kitchen.
As the foodie lifestyle continues to flourish in Seoul and the tastebuds of its citizens demand genuine Western cuisine, it's certain that other Korean chefs will begin to take on a similar mission of Edward Kwon's. I don't think it will be long before specialty ingredients will line the shelves of grocery stores and Korean housewives will be experts at making pot roasts, pies, and pizzas- without the corn, of course.
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