[INTERVIEW] Lee advises creativity, passion for culinary success

Lee Jung-youl, president of Corea Culinary Officer Occupational Training College, poses in this file photo. Lee, a veteran hotelier, recently joined the college to educate future culinary artists. / Courtesy of the college

By Kim Ji-soo

"Do you know where one of the best brunches is served, not the Korean kind with arugula salad and toast? At Wild Honey in Singapore," said Lee Jung-youl, president of Corea Culinary Officer Occupational Training College.

"Have you tried the sandwich at Pret A Manger, fresh and delicious," Lee also asked during an interview with The Korea Times.

The lunchbox at Nobu Matsuhisa's restaurant in Roppongi, Tokyo? "You can expect to shed tears of joy when you taste it," Lee said.

"I share these with my students, with the goal of waking up their creativity and passion DNA for their culinary career. I have traveled everywhere in the world and can name where the best noodle place, the best casual dining restaurant or the best fine dining restaurant is based on the knowledge I gained from my 36-year career, so I can ensure you Koreans have the ability to succeed in this industry."

Lee's voice booms as he speaks in his office at the college located in Yeongdeungpo, Seoul. His knowledge of food is evident in every other sentence he speaks.

Asked to name where one can have one of the best fine dining experiences, Lee said the Pierre Gagnaire restaurant in Paris, and Sushico in Ginza, Tokyo.

Often referred to as the Guus Hiddink of the Korean hotel industry, Lee joined the college in September this year as president.

"I have traveled overseas on 350 occasions in my career, and I have seen many people who may not have necessarily excelled at calculus, but whose creativity and passion propelled them to the top of the culinary world," Lee said, using the words "creativity" and "passion" throughout the interview.

"The older generations, the teachers, the parents and even the students should know not everybody has to succeed through one unified model of education."

The Corea Culinary Officer Occupational Training College, founded in 1999, offers a two-year diploma course that provides basic culinary training in the first year and expertise in a culinary field in the second year.

The college also offers a four-year bachelor's degree program. Both programs allow students to keep their existing jobs while studying.

"So our students can learn while gaining experience," Lee said. "What our school does is help them find an expertise. Like if one were to specialize in Western food, and more specifically, Italian food, we would help them to narrow it down so they can choose to do restaurant-style Italian or the more homemade-style food known as trattoria."

In that vein, the college's goal is to excel in expertise training, like France's Le Cordon Bleu or the Culinary Institute of America.

"The times are changing, and those who open up their eyes to the value of specialized occupational training early on in life can look forward to success," he said.

Lee himself is an example. Before starting his career as culinary college president, Lee was legendary figure in the nation's hotel industry.

The 61-year-old is famous for having started out washing dishes and waiting tables at The Westin Chosun Seoul, before assuming top positions at top hotels.

He rose through the ranks, becoming the head executive of food and beverage at Millennium Seoul Hilton, director of food and beverage at Westin Chosun Seoul, the first Korean director of food and beverage at an international franchise hotel in 1999, and president of Hyatt Regency Jeju in 2001.

He also served as general manager (executive director) of Lotte Hotel Seoul from 2005 to 2012, and president and general manager of Lotte Hotel Vietnam (2013-2016) and then FLC Luxury Resort in Vietnam from 2016 to 2017. He is the first hotel general manager in Korea to have started out as a waiter.

Lee said creativity, passion and knowing the industry basics helped him throughout his career.

"I didn't excel in school. I liked to hang out with friends in my hometown of Daegu," he said.

But he found his path toward the hotelier industry after completing his military service. While working in the hotel industry, he quickly realized he needed to acquire a foreign language and strategic planning skills if he wanted to become a general manager.

"I worked hard, sometimes putting my life on the line you might say," he said.

For example, he would read over planning papers of general managers later, throughout to learn its format and English.

"The key is to enjoy it," he said. "That's why we have to help these students find their passion, help them find where their passion lies."

If he had a chance to enroll in college today, Lee said he would like to become a culinary expert in Westernized Korean food.

"I see potential in Korean food, in the times such as grilled Korean ribs. Also, Westernized Korean food doesn't have to come from within Korea. Take Korean fried chicken, for example. It's good and tasty. We can innovate on it, where it can be boiled and eaten with lettuce and sauce to get the same taste without frying it," Lee said.

"You know Nobu Matsuhisa, he is famous for his Westernized Japanese food. He is the world's top chef, and I believe young Koreans can aspire to become that, if they have creativity and passion."

Lee said he realized throughout his career that while there may be an ideal period in life during which to acquire education, "don't be discouraged, because there will be other chances. Maintain your passion and creativity."