Geranium

2016 ~2017 Copenhagen, Denmark

Chef de Partie

Before heading to Denmark, there were 4 candidates of where I should go to learn. France, Spain, Sweden and Denmark. There were several reasons why I chose Denmark, especially Geranium. Fermentation, new technique, ingredients (Denmark and Korea are on the almost same latitude, but different ingredients) and finesse (craftsmanship)

I honestly applied for Geranium, A.O.C, Amass, and some other when in Korea and I got responses from restaurants. Virginia Anne Newton (Director Media Relations & Special Events ) from Geranium responded to me that I could stage for 3 months minimum, but the job is not guaranteed. I had considered for a week and told her “yes”. Then she didn't answer me although my flight date to Denmark was coming. I flew to Denmark without her answer. Nothing was guaranteed. I decided to just visit Virginia and chef Rasmus Kofoed. A day after I arrived in Denmark, she responded to me I can start working next week. I worked for 18 hours and slept 3-4 hours a day. As I felt on the edge of the end of 3 months period, Chef Thanos Feskos (Assistant head chef) offered me a job as a chef de partie.

It wasn’t easy to work 18 hours a day in 3 michelin star restaurant. I was so tired physically and mentally. However, Geranium made me how chef should be in the kitchen.