Chaeyeon Kim, Intern

Here is the story of Chaeyeon Kim, who is learning about Korean cuisine and fine dining through her internship at Solbam, as part of the Korean Food Promotion Institute Internship Program.

How did your internship at Solbam begin?

I joined Solbam through the Korean Food Promotion Institute Internship Program. The program allowed me to choose from three Michelin-starred Korean restaurants in Seoul, and I applied right after graduating from Baewha Women’s University, where I majored in baking and pastry arts. Thanks to my professor’s recommendation, I listed Solbam as my first choice — and fortunately, I was accepted.

Although I studied pastry in school, I had always been curious about Korean cuisine. I often thought, “If I’m going to make cooking my career, shouldn’t I at least once deeply study Korean food?” I never felt that my pastry background had to define my entire path. I wanted to use this internship to discover what I truly enjoy and what direction I want to take my future in.

You’ve mentioned that you dreamed of becoming a chef since childhood. Was there a special reason?

I was deeply influenced by my father. He’s a chef at a hotel, and ever since I was little, I was fascinated by his work — the uniform, the kitchen atmosphere, the focus in his eyes. To me, it all looked so admirable.

At first, my parents opposed the idea of me following the same path. They worried that being a chef was too demanding, especially for a woman. So instead, they suggested I try baking and pastry. My father said, “Why not start with bread and desserts?” and encouraged me to attend a pastry academy. That became my first step into this world.

But now, through this internship, I’ve discovered the deeper appeal of cooking itself — beyond pastry. Experiencing the philosophy and creative energy behind Korean fine dining has opened my eyes to how powerful and expressive food can be.

What kind of work are you doing at Solbam?

Every day, I help with various essential tasks in the kitchen. Rather than being confined to a single section, I move between different stations and assist wherever help is needed. In the mornings, I usually prepare ingredients and mise en place, while in the evenings, I help assemble amuse dishes and other preparations for dinner service.

Since I had no previous restaurant experience — not even at a casual one — Solbam became my very first real kitchen. I was nervous at first, but the team was incredibly kind and patient, helping me learn step by step. It’s fascinating to see how different the culinary world is from pastry.

What have you learned from working in a fine dining kitchen?

Solbam is far more structured and precise than I ever imagined. What impresses me most is that every dish has its own story and philosophy. Here, Korean ingredients are reinterpreted in unexpected ways, and elements that seem incompatible come together harmoniously in one dish. Watching that process feels like witnessing art take shape.

I’ve also realized how much continuous learning goes into every plate. Countless trials, adjustments, and refinements take place before a dish reaches its final form. Even within the routine of daily service, the team is always striving for improvement. Seeing that made me understand that cooking isn’t just a job — it’s a lifelong process of learning and evolving.

What’s the biggest lesson you’ve learned during your internship?

The most important thing I’ve learned is the value of fundamentals. Cooking begins not with skill but with attitude. Cleanliness and organization are essential; even a small lapse can affect the whole team.

I’ve also learned the importance of speed and precision. In fine dining, timing is everything — from the cut of a knife to the texture of a sauce. At first, I was slow and clumsy, but my colleagues were always supportive, offering guidance instead of criticism. Their encouragement motivated me to improve day by day.

And more than anything, I’ve learned how much a positive environment matters. Even when I make mistakes, my seniors never scold me harshly. Instead, they’ll say, “Maybe try this way next time.” That kind of warmth pushes me to grow faster than pressure ever could.

Has the experience been challenging at times?

Of course, it hasn’t been easy. Cooking requires both physical stamina and strong focus. There are moments when it’s exhausting, but rather than feeling discouraged, I tell myself, “This is what real work feels like.” Every day brings a new challenge, and every challenge teaches me something new.

I’ve never cried or wanted to give up, though. In fact, I feel grateful for the opportunity to learn in such a supportive environment. The entire Solbam team has been welcoming and kind, and that’s made my transition into this field so much easier.

What are your future goals and career plans?I haven’t decided on a specific path yet, but this internship has made one thing clear — I want to continue cooking. Though I started in pastry, I now want to explore cuisine more deeply. Whether it’s in a hotel kitchen or a fine dining restaurant, I want to keep growing and learning in any setting I find myself in.

This internship has been a turning point in my life. It’s given me the chance to test my limits and challenge myself in new ways. My father always told me, “You’ll never know until you try. Even failure is a lesson only experience can teach.” Now I truly understand what he meant.

What do you think about the Korean Food Promotion Institute Internship Program?

I think it’s such a valuable opportunity — especially for someone like me who’s just starting out. You don’t need to be perfect or fully prepared from the beginning. What matters most is the willingness to try and learn. Even if you fail, that experience itself becomes part of your growth.

For me, this internship has been a doorway into understanding the deeper meaning of Korean cuisine and the essence of cooking itself. I’m still far from skilled, but step by step, I’m finding my own rhythm and purpose.

How have you changed personally since starting this experience?

In the beginning, I often doubted myself — “Can I really do this?” I made mistakes and lacked experience. But now, I can feel that I’m improving. I’m far from perfect, but I see progress every day, and that gives me confidence.

Before, when something didn’t go well, I would get discouraged easily. Now I view those moments as part of the learning process. Every mistake teaches me something, every failure makes me stronger. I’ve learned resilience — and with that comes a quiet confidence that one day I’ll be someone others can rely on, too.

What is your ultimate dream?

I don’t have a fully defined goal yet, but I know that I want to keep walking the path of cooking. Whether it’s pastry or Korean cuisine, I want to create food that makes someone’s day a little happier.

In the near future, I want to gain more field experience — to learn about different systems, cultures, and disciplines in both hotels and fine dining. And one day, I dream of opening my own restaurant, where I can share the warmth and sincerity of Korean food that I’ve learned here at Solbam.

That dream may still be far away, but I believe this first step is the beginning of that journey. My time at Solbam wasn’t just an internship — it was an experience that changed the direction of my life.