Everyone has special moments. The first and the last remain particularly vivid. The moment of first facing a loved one, the memory of tasting a favorite food for the first time, etc. The brilliance of the first cannot be fully captured in words. The lingering feelings left by the last are also profound. The last farewell at the airport departure hall, the moment the season fades. Perhaps the first and the last are more beautifully approaching because they cannot change.
Typically, memories are differently written because of these two types of memories. If it was a good memory of the beginning or the end, or both, the recollection tends to resemble that coloring. Conversely, if the moment was painful, the hue of that memory also changes. Even if it was a fleeting moment, the beginning and the end are etched in the heart with double the weight.
The same goes for meals. If the first course is satisfying, expectations for the subsequent dishes grow. Conversely, if the first dish is disappointing, expectations for the next course waver. The last course is also important. The dish that serves as the farewell at the end of the course lingers in the mouth throughout the journey home.
In this important role, the meal typically has "dessert." The amuse-bouche served at the start, and the light refreshments provided after the meal might be small in quantity, but they can sufficiently decide the day's culinary "impression."
This spring, two chefs have teamed up to present new desserts. Park Joo-hye, the Director responsible for desserts at Grand Hyatt Seoul, and Chef Justin Lee from JL Dessert Bar are the two main characters. The two chefs have conceptualized new menus to convey the feelings of the 'first moment' and 'last' of this spring.
Both chefs have impressive careers. Chef Park graduated from Le Cordon Bleu. She has been at Grand Hyatt Seoul for about three years. This is the first time she has taken on the position of Director of the bakery section as a female chef at Grand Hyatt Seoul. Chef Justin Lee operates a dessert bar named after himself in Hannam-dong. He also won the 'Pastry Talent of the Year' award from France's La Liste last year, making him the first Korean to do so.
To capture the essence of spring, the two chefs will showcase a menu using ingredients such as grapefruit, lime, and lemon. Chef Park, who has strengths in classic menus due to the nature of the hotel, and Chef Justin Lee, who has pursued a freer style of cooking, complement each other's strengths.
―Please introduce yourselves.
Park Joo-hye (hereafter referred to as Park): "I am Park Joo-hye, the Director of the bakery section at Grand Hyatt Seoul. I have a strong interest in baking and hold several relevant qualifications. I joined Grand Hyatt Seoul about three years ago. I originally worked in the baking sector, so I believe I can apply that experience to the confectionery section. Baking involves meticulous aspects that change the taste based on temperature and humidity, while the confectionery can look glamorous, which I think is an advantage. Someday, I hope to present products that highlight the strengths of both sectors."
Justin Lee (hereafter referred to as Lee): "I am Justin Lee, currently operating JL Dessert Bar in Hannam-dong. Last year, I was selected as the best cafe in the cafe category at the Seoul Festival. In the same year, I received an award in the pastry sector from France's La Liste. It was a personally glorious year. I originally worked in Italian cuisine for about 10 years. After that, I immigrated to New Zealand and discovered my passion for desserts. I want to say that I make desserts that are like 'cooking.' When people think of desserts, they often think of just sweetness, but I aim to create products that satisfy all five tastes like a dish. Therefore, I often use ingredients that may seem unusual, such as mushrooms."
―What is the charm of confectionery?
Park: "Desserts typically adorn the end of a course. The ability to leave a lingering impression is its greatest advantage. It is attractive to say 'farewell' to that day's meal. Leaving with that taste in memory, and recalling how the meal was along with that flavor is overwhelming."
Lee: "I agree. Isn't it dessert that takes on the beginning and the end of the course? It can leave an impact on the meal, much like the star atop a Christmas tree. Although it may seem small in comparison to the overall dishes. (Laughs)"
―Do you have any philosophies you wish to convey through bakery and cooking?
Park: "I want to give joy when someone sees or tastes it. Eating something delicious automatically elicits admiration, doesn't it? My goal is to provide that joy. I also want to try to do something others aren’t doing. I want to evoke a different feeling through desserts."
Lee: "Likewise. Creating new concepts is indeed a challenging task but rewarding. Therefore, I was delighted when I was requested to collaborate with Grand Hyatt Seoul. It is already known for its excellent desserts, so I think there's also much to learn. To return to the question, my biggest desire is to deliver new experiences."
―What unique ingredients have you used?
Lee: "I try to create desserts inspired by food. Recently, I tasted Korean wild chive from Gangwon Province. I want to create something that highlights the sweetness and slight earthiness of it. I aim to draw inspiration from food because, after all, desserts are also a type of food. (Laughs)"
―What is the charm of Grand Hyatt Seoul?
Park: "First of all, the scenery is beautiful. When the view is good, the food tastes better. Also, I had an apprenticeship here about 10 years ago. The memories from that time were so good that whenever I pass by, I have to glance at it. The desserts at Grand Hyatt Seoul are also delicious. I especially recommend it if you want to experience truly classic, traditional dessert flavors."
Lee: "I am actually a 'fan' of Grand Hyatt Seoul. Each hotel has its own beautiful scenery. I also worked in Busan for a short time and got to know Chef Park then. It’s hard to find someone you genuinely connect with in the industry, so I am thankful to Chef Park."
―Please give a brief explanation about this collaboration.
Park: "Actually, I have collaborated with foreign chefs in the past, but this is my first collaboration with a Korean chef. I think it has significant meaning. I feel like I have nicely threaded the meaningful first button with Chef Justin Lee. The promotion period is from March to June 1st and is available at the Grand Hyatt Seoul Gallery."
Lee: "Likewise. We have been trying hard to capture the essence of spring this time. You can look forward to it, as we have worked diligently together for 2-3 months. Please feel free to make reservations through Naver, and we will prepare the best desserts."
―Are there any particular dishes to focus on in this collaboration?
Lee: "It contains the narrative from March, when we await spring, to May, when we bid farewell to it. However, I aimed to preserve the fresh feeling that spring brings."
Park: "It was nice that our division of labor matched well. The teamwork at the hotel combined with Chef Lee's detail-oriented approach resulted in great outcomes, and I'm pleased about that. I structured the courses to be enjoyed on weekdays while weekends feature a buffet followed by tea tower."
―I’m curious about the menu descriptions.
Lee: "The first menu features grapefruit and tapioca pearls. Additionally, a custard made with wine and a grapefruit sauce infused with Earl Grey create a harmonious flavor. It is characterized by a sweet and sour taste reminiscent of spring's freshness. The main dessert is a flower-shaped tart featuring timut pepper, which has a lemon fragrance. The piquant nature of the pepper combined with a lemon zest makes it unique. In addition, a vanilla gelato is served alongside the tart."
Park: "The hotel really captures the allure of authentic desserts. I recommend trying the round cake accompanied by a puree of lychee fruit and rose fragrance."
―How do you draw inspiration for your menu?
Park: "Desserts, in fact, have a significant visual effect. Therefore, I place importance on colors. I try to broaden my senses, such as by viewing works of art. Also, desserts are sensitive to trends. I also sample works from foreign chefs and try to blend the delicious aspects of what I've experienced into my style. Ultimately, I pursue dynamic flavors that awaken the taste buds vibrantly when placed in the mouth."
Lee: "I draw inspiration from food. That’s why I frequently travel abroad. I reproduce desserts based on foods I enjoyed there. For instance, this year's Valentine's chocolate collection is named after cities like Tokyo and Kuala Lumpur, where I aimed to represent the best dishes I tasted there into desserts."
―I'm curious about your motto as a chef.
Park: "Taste and effort are proportional. Food cannot lie. I believe that if I put in extra effort, customers will notice the difference."
Lee: "When working, let’s focus quietly. I have a video that playfully shows employees what it means to concentrate on finishing work swiftly and quietly. Of course, it’s genuine as well. (Laughs)"
―If there is a dish that resembles your life, what would it be?
Park: "Pie. The manner of preparation or the temperature affects its internal air pockets and shape. Life doesn’t always unfold as planned, and I feel that reflects the nature of pie."
Lee: "My favorite dessert is called 'Baba Aurum.' It’s a sweet brioche soaked in syrup with rum. It has a very sweet aroma, but there’s also a bitter flavor. Such is life; it can be sweet and bitter, both at once."
―Please give us your final words.
Park: "In this harsh life, I want to offer a piece of comfort. Sweeten your stress away; it’s a good way to unwind. Please feel free to visit anytime."
Lee: "I hope you all come and try our creations. We prepared for over three months for this one piece. Nothing would make me happier than to see a satisfied smile on your face."