CEO Jeong Bo-moon had an interest in cooking, unlike most students who focused on general school subjects during his school years. This led him to pursue culinary studies, followed by practical training at a hotel, and eventually chef training in Australia. Upon returning to Korea, he opened his restaurant in Seoul and has been steadily building his culinary world as a young chef. - Ed.

Q1. Mr. Jeong, could you tell us about your school days?

A1. I was a student who had no interest in studying. So much so that, even for the cooking qualification test, which I was proud to say I liked, I passed the practical test for the Korean food cook certification on the first try but failed the written test over 10 times. My mother, perhaps seeing me as hopeless, decided to set an example and studied for the written test for Korean cuisine herself. She then placed the certificate on my desk to show she had passed. Still, I didn't feel discouraged, embarrassed, or driven to pass the next test. I remember vividly that I just kept taking the exam with the thought, “Maybe I’ll pass next time.”

Q2. How did you develop an interest in cooking?

A2. During my school days, I was more interested in the arts, physical education, and home economics than in subjects like Korean, English, Math, or Science. In middle school, since both of my parents worked and there was nowhere for me to go after school, I ended up attending a private academy, where I chose a baking class. I felt great when seeing my father eat the food I made before he left for work. That motivated me to learn more. So, during middle school, I focused mainly on baking, and when I entered high school, I wanted to learn not only baking but also other things. I started learning Korean cuisine and later explored Chinese and Western dishes, which ultimately led me to decide on my career path during high school. I thought, “Let’s learn Western cuisine more professionally in college.” I did so in college, participated in hotel internship programs, and had the chance to learn a lot from great mentors and professors.

Q3. You must have faced many challenges during your hotel internship in college. How was it?

A3.  We often intern at hotels, and I had my training at a hotel in Cheongdam-dong, Seoul, around the age of 21. I thought working at a hotel meant just cooking, but it turned out to be very different. My clothes would get covered in soybean paste and red pepper paste, and my hands would be waterlogged from washing so many dishes. Even preparing dishes like potatoes was exhausting because I had to peel them all. It was tough. However, I eventually realized that all of that was part of the process I needed to know when I serve and plate dishes for customers. Since it was something I loved, I couldn’t quit and just kept pushing through.

Q4. After that, you went to Australia. Could you tell us about that?

A4. After graduating from college, I got a job at a hotel. Many senior chefs around me had studied abroad, and during the 2018 Winter Olympics, my hotel was one of the designated accommodations, so athletes from different countries dined there. Preparing buffets for each country taught me a lot and was fascinating. That sparked my interest in traveling to the countries and learning about their cultures. After the Winter Olympics ended, I prepared to go to Australia. Initially, I had applied for a working holiday in Canada twice, after my military service but failed both times. I had given up on that dream until I turned my sights to Australia and finally made it there.

Q5. It seems like you faced many challenges at first in Australia.

A5.I went to Australia with little knowledge of English, armed with just a knife bag and a résumé. I arrived in Melbourne, found a place to live with help from the local Korean community, and spent about a week exploring the city. Although I doubted my ability to work in any restaurant there, I decided to give it a try and handed out my résumé with my knife bag in hand.

Q6. You had many difficulties because of the language barrier, didn't you?

A6.  Yes, not speaking English was a significant challenge. I could barely understand what locals were saying and couldn't respond properly. That was the hardest part. However, I found it amusing in some ways. Without fear, I went to foreign restaurants, not Korean ones, and worked at a one-hat restaurant in Australia. Chefs from India, Mexico, Thailand, and Japan were there, and everything was communicated in English, which was tough for me. I started in the lowest position as a kitchen hand, just washing dishes, but I learned a lot by observing the chefs' skills and language. Even when I thought, “I know a better way to do that,” I couldn’t express it. Eventually, while balancing work and studying English, I reached a point where I could communicate enough to tell my supervisor that I had cooking experience in Korea and could handle tasks if given the chance. After that, I started cooking, earned recognition, and gained confidence. I often thought that if I had studied English a little more beforehand, I would have had more fun during my time in Australia.

Q7. Do you have any fond memories from your time in Australia?

A7.When I went to Australia on a working holiday visa, I could extend my stay for another year if I worked in agriculture or other jobs in non-urban areas for 88 days. Since I loved living with foreigners and enjoyed Australian culture, I decided to work on a strawberry farm to extend my stay. The work started at 5 a.m., so I woke up at 4 a.m. to start by 5 and finished around 2 p.m. After work, I had a great time with friends from Taiwan, Australia, and Japan, buying groceries with the money we earned, cooking, and eating together. We still keep in touch. Unlike working non-stop in Korea, I found the combination of working and traveling in Australia enjoyable, and I recommend it to people who mention their wish of going there.

Q8. The name “Geurigo Moonrae or And Moonrae” is unique. It seems to have meanings — why did you choose it?

A8.The word “Geurigo or And” connects parts of a sentence. I used it because I see it as a connection between my food and the people who enjoy it. I wanted guests to leave happy and connected to the culture and community I aim to create. Imagining the guests happily enjoying food I make, I wanted to find some word with the meaning of “connecting me to guests. In addition, with the idea of a restaurant in Moonrae-dong, I named it “Geurigo Moonrae or And Moonrae.”

Q9. I heard that you opened this restaurant without any financial help from your parents, facing many challenges. What are your future plans?

A9.  Right now, I’m focusing on Korean fusion cuisine, but I’d like to open a brunch place using my expertise in Western cuisine, and then, later, a Chinese restaurant. I want to explore home-style dishes from various cultures and create unique dishes that only I can make. Like Mr. Baek Jong-won, my dream is to establish various brands and serve food that’s more delicious than high-priced dishes to the general public, while being affordable and easily accessible to everyone.

Q10. Any advice for young people aspiring to be chefs?

A10.  In the past, people often say a chef was the job poor people had to meet their hunger. However, now, with more chefs appearing on TV shows and cooking programs, young people see the profession as glamorous. Like a swan that looks graceful while paddling frantically beneath the water, what you see on TV is only the surface. As a chef with over 10 years of experience, I can say it’s tough. Trends change constantly, and the job requires skilled hands, as it’s part of the “food” aspect of the three basic human needs along with clothing and housing. It often means working when others rest, like weekends and holidays. Also, it’s a job where you often have to fight with yourself, and it can be very difficult when pushed to your limits. However, if you keep going and persist on your chosen path, the reward when you achieve your goals is incredible. It’s like a prize given to yourself.