After watching Netflix's "Culinary Class Wars" I became a fan of Chef Edward Lee. Here are some thoughts I jotted down while watching his story of "Chef Edward Lee's Story | Unlock Southern & Korean Cuisine | A YesChef Original Documentary Film". Visit here ☞ https://youtu.be/3hxPwZ2YZ1c?si=cJAGW1X_hVzCoZ_o.
1. It’s amazing that he decided to become a chef at the age of 8 or 9.
2. After moving from New York to Kentucky, he fell in love with Kentucky cuisine. The food looks so delicious. I need to add Kentucky to my travel bucket list.
3. His words are sprinkled with gentle humor that puts people at ease, but he also carries a sense of seriousness.
4. His language is concise and clear, and his pronunciation is precise, making it easy to understand.
5. To be recognized as a "Master" in any field, you have to be obsessed with your craft. It’s impressive that he closed his famous restaurant in New York to move to Louisville.
6. His wife, who gave him unwavering support after the move to Louisville, is also remarkable. She believed in him, knowing his strengths. My wife is currently trusting and waiting for me, and I need to do my best to repay her.
7. After his daughter was born, he developed a philosophy about cooking while making food for her. It reminds me of how I feel when I take care of my daughter, teaching and playing with her. It hit me that I’ve been missing opportunities to let her think and experience things for herself.
8. His approach of starting with the farm, sourcing ingredients directly from farmers, and minimizing waste is admirable. I love how he makes thoughtful decisions about food.
9. The scene where he introduces the rib sauce to the farm workers left an impression. He explained everything so simply, and I really wanted to taste it.
10. In the " Culinary Class Wars " restaurant mission, Jang’s team introduced a gochujang butter-grilled dish, which seems to be one of his trademarks. The way he introduces butter and other ingredients to the sauce has become his signature. I should try this recipe for my child.
11. Unlike the hierarchical culture of the chef world, he believes that anyone can contribute to cooking. His open mindset explains why he’s able to come up with creative dishes in such a short time.
12. Watching him give feedback and advice to young chefs showed me what true leadership looks like. He has a gentle charisma grounded in expertise, and his sense of humor helps put others at ease. I was struck by how he ended with, "Don't forget to have some fun with it!"
13. His statement "The beauty of food is that you share it" showed me that he is a true giver. I want to be someone who creates space to give and share, even in my current situation. Sharing brings happiness.
14. He briefly appears driving a Hyundai Santa Fe, a reminder of his Korean roots.
15. His words, "If you cook an onion the same way you've done every day for the past 10 years and it comes out perfectly every time, that's not learning. You're just excuting. Learning happens when you decide to take a risk, do something different and it doesn't work." revealed how he has avoided falling into routine. He emphasized never neglecting the opportunity to learn, which clearly inspires the younger chefs he mentors.
16. As I watched, I noticed his warm, comforting presence. His bright and kind demeanor left a lasting impression, and I realized that even wrinkles can reflect a positive life journey. I want to live in a way that leaves positive marks on my face, too.
17. I don’t usually watch documentaries all the way through, but Chef Edward Lee captivated me in this episode. I learned a lot, smiled throughout, and found myself thinking deeply. I’m sure I’ll continue to smile whenever I think of him.