Milwaukee-based mostly chef teaches Korean cooking classes, hosts pop-ups


Kristine M. Kierzek

Jenny Lee’s kitchen area will usually have soy sauce, garlic and ginger. The constructing blocks of her Korean cooking, these had been also the principal ingredients in the initial recipe her mother taught her when she moved absent from household in La Crosse. 

Whilst doing work as a journalist in upstate New York, Lee began a foodstuff blog. Finally, she shifted gears, went to culinary college and commenced working in places to eat. She gained experience with Jean-Georges Vongerichten and Tom Colicchio, and in Milwaukee with Sanford’s Justin Aprahamian. 

When she turned a mom herself, her cooking took a new course. In 2019, she started Perilla Kitchen area, educating Korean cooking and doing pop-ups in the Milwaukee spot. Currently, her lessons by neighborhood recreation departments are scheduled at Nicolet Higher Faculty in May well and June, and at Franklin’s Forest Park Middle University in June, July and August. 

Korean spicy pork belly (Dwaeji bulgogi)

Blogger beginnings

I was residing in upstate New York and started out a meals blog when I was a news reporter. … I was generally thinking about food and what I would cook. 

My partner was doing work as a paralegal in New York Town. 1 working day he stated, “Why do not you just go to culinary university?” Really? It would be a spend cut. He was so supportive. “You talk about foods all the time. Just do it.” … I went to Worldwide Culinary Centre, at the time named French Culinary Institute. … They experienced a good internship software. I ended up at Roberta’s in Brooklyn. I was completely environmentally friendly. I was super gradual, the kitchen area was tiny. …

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