Milwaukee-based chef teaches Korean cooking lessons, hosts pop-ups

Kristine M. Kierzek

Jenny Lee’s kitchen space will usually have soy sauce, garlic and ginger. The creating blocks of her Korean cooking, these have been additionally the most important parts within the 1st recipe her mother taught her when she moved away from property in La Crosse. 

Whereas doing work as a journalist in upstate New York, Lee commenced a meals objects website. Ultimately, she shifted gears, went to culinary college and began out doing work in eating locations. She gained expertise with Jean-Georges Vongerichten and Tom Colicchio, and in Milwaukee with Sanford’s Justin Aprahamian. 

When she turned a mother herself, her cooking took a brand new approach. In 2019, she began Perilla Kitchen, instructing Korean cooking and executing pop-ups within the Milwaukee spot. At the moment, her lessons through neighborhood recreation departments are scheduled at Nicolet Important School in May and June, and at Franklin’s Forest Park Center College in June, July and August. 

Blogger beginnings

I used to be dwelling in upstate New York and began a meals weblog once I was a info reporter. … I used to be usually pondering about meals and what I might cook dinner. 

My husband was working as a paralegal in New York Metropolis. A single day he said, “Why actually don’t you simply go to culinary faculty?” Actually? It will be a fork out reduce. He was so supportive. “You discuss foodstuff on a regular basis. Simply do it.” … I went to Intercontinental Culinary Middle, on the time known as French Culinary Institute. … They skilled an excellent internship program. I completed up at Roberta’s in Brooklyn. I used to be solely inexperienced. I used to be great sluggish, the kitchen space was modest. …

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