Garde-Manger, Junyeop Lim

Ⅰ. The Beginnings of a Career in Cooking

Q. What inspired you to pursue cooking?

My parents ran a restaurant, so I grew up in an environment where I was naturally close to the kitchen. Watching them prepare ingredients, cook dishes and serve customers was part of everyday life, and this gradually sparked my interest in cooking.

As I grew older, I became increasingly curious about foods I was less familiar with, as well as the different techniques used to prepare them. Rather than simply trying new dishes, I wanted to understand how individual ingredients were transformed through the cooking process and learn how to recreate those dishes myself.

This curiosity led me to study cooking in a more structured and professional way. As I learnt more about the characteristics of different ingredients, cooking techniques and the balance of flavours, I wanted to broaden my understanding of what cooking could be. I hope to continue exploring new dishes and techniques, developing my own expertise and establishing myself as a chef with a distinct skill set and point of view.

Q. What did you learn most from working at your parents’ restaurant?

Having also worked in a front-of-house role, I think the most valuable thing I learnt was how to respond to customers and adapt to different situations by observing their reactions first-hand.

I enjoyed watching customers’ expressions and seeing their immediate reactions when they were served a dish. It was also valuable to receive feedback directly, not only when something was well received, but also when a customer had concerns or felt that something could have been better.

The restaurant welcomed people of different ages and with different preferences, so I gradually learnt that each customer might need a slightly different approach, even in similar situations. When unexpected requests or problems arose, I had to assess the situation quickly and respond appropriately. These were lessons I could only really learn through practical experience, rather than theory alone.

I believe these are things that are difficult to understand fully without working on the floor and communicating directly with customers. My experience at my parents’ restaurant taught me that cooking is not simply about preparing delicious food. It also involves paying close attention to customers’ reactions, taking their feedback on board and continually finding ways to improve. That was probably the most important lesson I took away from the experience.

Q. When did you first realise that you genuinely enjoyed cooking?

I first realised how much I enjoyed cooking when someone tried something I had made, smiled naturally and told me how delicious it was. That was when I began to understand that cooking was not simply something I enjoyed doing for myself; it could also lift the spirits of the people around me.

I think one of the greatest things about cooking is the opportunity to create a positive experience for others, while learning and growing through their responses. That was when I realised that my interest in cooking had grown into something more meaningful, and that I genuinely wanted to pursue it as a career.

Ⅱ. Life at Solbam

Q. Why did you choose to join Solbam, a fine-dining restaurant?

I first came across Solbam through the Jeju Food Festival, where I had the opportunity to speak directly with Chef Tae-jun Eom. As I learnt more about the restaurant, I was particularly drawn to its emphasis on seasonal Korean ingredients and its approach to reinterpreting traditional Korean cooking techniques through a contemporary lens, bringing them together in a carefully considered tasting menu.

In the future, I hope to express my own ideas and experiences through food, offering guests something more memorable than simply a meal. In that respect, Solbam’s philosophy felt closely aligned with the direction in which I wanted to learn and grow.

I also felt that working at Solbam would allow me to gain a broader understanding of fine dining as a whole, from cooking techniques and the way ingredients are approached to menu development and service. I believed that this experience would be invaluable in helping me develop my own style and direction as a chef, which is why I decided to join Solbam.

Q. What do you remember most about your conversation with Chef Tae-jun Eom?

What stayed with me most was his advice when I told him that I hoped to run my own restaurant one day. He suggested that I should first gain substantial experience working in fine dining. It helped me turn what had been a rather vague ambition into a more concrete direction, which is why the conversation has stayed with me.

I was also struck by how clearly he had defined his own standards and philosophy towards food and running a restaurant. During the preparation and service for the event, he gave direct and measured feedback. What impressed me was that his criticism was not simply a matter of emotion; it was grounded in clear standards and intended to achieve a better result.

I felt that this reflected a genuine commitment to his food and to the restaurant's philosophy. Later, I had another opportunity to work alongside the team during event preparation, and that experience left an even stronger impression on me of both our initial conversation and the way he approached his work.

Q. What has it been like working at Solbam?

I have only been here for a month or two, so I am still learning and finding my feet. From the beginning, though, the front-of-house team welcomed me with such warmth that I found it much easier to settle in. I have also been struck by how clearly each kitchen section defines its own standards and responsibilities.

I currently work in the garde manger section. I initially contacted Chef Eun-jeong, our sous-chef, and completed a stage at Solbam before moving on to cutting preparation and, more recently, the oven station.

Q. What do you consider most important when working on cutting preparation and the oven station in garde-manger?

Having experienced both, I have come to realise just how important it is to get even the smallest details right. For example, when preparing items such as gim bugak (crispy seaweed), even the slightest variation in the size of each piece matters. In fine dining, I believe the aim is to work with as much precision and consistency as possible.

At first, this level of attention to detail felt unfamiliar. As I have gained more experience, however, I have gradually come to understand how small differences can ultimately affect the quality of a dish and the experience it creates for a guest.

I am beginning to appreciate that the goal is not simply to follow a set of standards, but to understand why those standards matter in the first place. That has been one of the most valuable things I have learnt so far.

Q. What is the most enjoyable part of your working day?

The most rewarding part of my day is completing my mise en place within the set timeline and receiving positive feedback on the result. I feel particularly satisfied when I finish everything that needs to be prepared before lunch service as planned and receive positive feedback on the quality of my work.

I think preparation is about more than simply finishing quickly. It is about meeting the required standards and maintaining quality within a set period of time. When everything comes together as it should, I feel a real sense of achievement and know that I have done my part well that day.

Q. What do you think the kitchen pays the most attention to that guests rarely get to see?

I think hygiene and cleanliness are among the most important things that guests rarely get to see directly. From cleaning and maintaining every dish to managing the wide variety of ingredients in the walk-in fridge, preventing odours from transferring between them, labelling everything correctly, and following the first-in, first-out principle, these are all essential parts of running a kitchen properly.

Although these details may not be visible to guests, good organisation and careful management help us maintain the condition of our ingredients, which ultimately protects the flavour, consistency and safety of the food we serve.

I have learnt that the overall quality of a kitchen is built through the consistent attention given to these small, everyday tasks. Chef Jin-su, in particular, is very thorough when it comes to these details. Watching him has taught me that good food is not achieved through cooking skills alone; it also depends on the fundamentals, including hygiene, organisation, and proper ingredient management.

Ⅲ. Beyond the Kitchen

Q. What do you currently find most challenging, and what would you most like to overcome?

As I am still settling in, my biggest challenge is carrying out my responsibilities accurately within the set timeline. In a fine-dining kitchen, it is not enough simply to work quickly. You also need to meet precise standards and maintain quality within the time available, and I know that I still need more experience to become fully comfortable with that.

What I most want to overcome is the challenge of consistently delivering my part of the work without losing focus under time pressure. My current goal is to become more reliable in balancing speed and quality, so that the team can confidently depend on me.

Q. Have there been any recent moments when you felt you were making progress?

I feel most satisfied when I manage to complete my preparation within the set timeline.

It might be that I am working a little faster than before, or that I manage to finish everything on time without overlooking anything. Those moments make me feel that I am improving. As I have only been here for about a month, even small changes like these feel particularly significant.

Q. How do you unwind after work? Do you have any hobbies?

I go running after work.

I usually run between five and ten kilometres, and honestly, it feels like I'm going to die! (Laughs.) Yesterday, I ran five kilometres in about 26 minutes.

I enjoy it because it clears my head. I have to concentrate on the moment and the movement itself, rather than thinking about everything else.

When I run, I find that I stop thinking about everything else and become completely focused on the movement. I often experience something similar when I am cooking.

I feel that the process of immersing myself in delicate tasks and maintaining a high level of concentration suits me well. I also think the perseverance and focus I have developed through exercise help me in the kitchen.

Ⅳ. Food and Memories

Q. What is your favourite dish, and why?

My favourite dish is my mum's kimchi jjigae, or kimchi stew. Of course, I love the taste, but to me, it means much more than simply being a delicious dish.

Whenever I eat my mum's kimchi jjigae, I am reminded of the love my parents have given me since childhood and the warmth of being with my family. Each spoonful feels familiar and comforting, and it reminds me that food can carry a person's feelings and emotions as well as flavour.

I think it will always be a taste I remember. Even as time passes, I imagine that whenever I think of that dish, the memories and emotions associated with it will come back to me too. That is why I would choose my mum's kimchi jjigae as my favourite dish.

Q. What is the most memorable dish you have cooked?

When I think of the most memorable dishes I have cooked, I think of food I grew up with in Jeju, such as braised hairtail and momguk, a traditional Jeju soup made with pork stock and hijiki seaweed. Of these, preparing momguk stands out most clearly in my memory.

The soup is made using pork bones to create the stock, and preparing it involves carefully shredding the cooked meat by hand, piece by piece. It was a time-consuming dish that required a great deal of care. After putting in all that work and serving the piping-hot soup, the warm comments from the people who ate it felt just as comforting as the dish itself.

It was particularly meaningful because it was the first dish I had prepared for the team as a staff meal. Seeing my colleagues enjoy something I had made and respond so warmly made the experience even more memorable. It is still one of the dishes I remember most fondly.

Q. Have experiences like these influenced the way you cook today?

Yes, I think they have influenced me a great deal. I believe food is remembered for more than its taste; the atmosphere and emotions surrounding a meal can stay with us as well.

There are many occasions when a particular dish brings back memories of the people I was with, the circumstances at the time, and how I felt. It has made me realise that food can do more than provide a meal; it can create a lasting memory for someone.

With that in mind, I feel an even greater responsibility to approach cooking with care and thoughtfulness. When I consider that something I make could become a fond memory for another person, I find myself paying closer attention to even the smallest details.

Ⅴ. Looking Ahead

Q. What are your short-term and long-term goals?

In the short term, I would like to gain experience through stages and placements at restaurants abroad, where I can learn first-hand about different ingredients, cooking methods and dining cultures. I believe working in different environments will broaden my perspective and help me grow as a chef.

In the long term, I want to create dishes that reflect my own style, drawing on the skills and experience I build along the way. Rather than limiting myself to one particular format, I would like to explore different ways of expressing my ideas, whether through developing dishes for my parents' restaurant, collaborating with brands, or creating menus and spaces around new concepts.

Ultimately, I hope that everything I learn and experience now will lay the foundations for the work I want to do in the future. When the time comes to pursue those ambitions, I want to put the skills and knowledge I have accumulated to good use and create something that expresses my own identity clearly.

Q. If you were to make your mother's restaurant your own, what would you want it to look like?

I have not yet decided exactly what I would like it to become, as I still have a great deal to learn and experience. For now, I want to focus on learning as much as I can at Solbam. In the long term, I hope to draw on everything I have learnt and gradually introduce my own approach and identity to my parents' restaurant.

Working out how to develop the restaurant and what direction to take it in is itself one of the goals I hope to pursue in the future.

Q. What would you say to your 14-year-old self?

Junyeop, you're still young. Try as many things as you can, and make each day one you can feel proud of.

Q. What do you think your 34-year-old self would say to you now?

I think I'd say that I've achieved all the goals I set for myself.

And that this is only the beginning.

Q. How do you think you would feel hearing that from your future self?

I think I'd be showing that it's not over until it's over.

Q. Finally, what would you like your food to leave behind?

Above all, I would like my food to leave a sense of warmth.

I grew up feeling the love and warmth my parents gave me through the food they made, so I hope that people who eat my food feel more than just enjoyment of the taste. I want them to feel a sense of comfort and warmth, too.

Ultimately, I hope my food becomes a fond memory for someone, with the thoughts and feelings behind it coming through naturally. That is what I most want to communicate through my cooking.