This blog post introduces sample self-introduction essays that highlight personality and strengths revealed through cooking in the hobbies and special skills section.

Finding Joy in Making Delicious Food

There was a time when I would invite friends over and treat them to meals I cooked. Unlike other guys who could barely manage fried eggs and instant noodles, I was skilled enough to handle oven-baked dishes too. My friends always looked at me with admiration, and I secretly felt a sense of pride and enjoyment from their reactions. One friend even told me, “Your cooking tastes better than what my mom makes at home.” For us, who were young enough to chew through rocks, ‘hunger’ was a constant state. I needed someone to show my newly developed recipes and the taste of my cooking to, so it was a perfect ‘win-win’ situation for both of us.
Many also found my cooking ‘fun’ and watched with interest. When I created dishes with unique combinations rarely seen at home or in restaurants, they’d often start with a skeptical look, wondering, “Will that actually taste good?” But after tasting it, they’d frequently react with surprise, finding it unexpectedly good. Hearing that someone had actually tried a recipe I shared at home filled me with pride, knowing my ideas had positively impacted someone. Through my friends, I naturally came to realize that the creative ideas I spontaneously came up with could bring joy to others, and that I, too, could find great pleasure in the process.

Practicing pastry and baking for café sales

My hobby is pastry and baking. Having majored in food science during high school and university while consistently practicing pastry and baking, I have great confidence in this field. It’s not just about the simple joy of making and eating; I’ve also participated in and won awards at various contests and culinary competitions. I’ve also submitted creative dessert recipes to competitions and received favorable evaluations.
While currently a hobby, my goal is to further develop these skills and eventually open my own dessert cafe. Since cafe ownership can be balanced with company work, I believe it’s an ideal way to showcase my personality and capabilities. For these reasons, I obtained practical certifications in pastry and baking and continue studying diligently to become a more professional artisan. Although I possess the skill level to receive favorable evaluations in competitions, I plan to persistently pursue research and development to ensure my products reach a standard suitable for actual sale.
Ultimately, I wish to release popular products loved by many, embodying the efforts and research outcomes accumulated over many years. And my dream is to proudly present that product to the public under my own name, as ‘my own brand’. Working towards this goal, I practice making high-quality pastries and breads suitable for café sales, pouring my heart into even the smallest batch of dough.

Obtaining the Chocolatier Certification

During my university days, I first stepped into the world of beverages and desserts by chance when I ran a café. Before that, I held the stereotype that ‘it somehow doesn’t suit a man to frequent cafes’. However, observing the cafes newly opening near the university, I found surprisingly many were run by young male owners, and this opened a new perspective for me. After that, I deliberately visited cafes often, enjoying the atmosphere of the space, studying like other patrons, and participating in beverage promotions. Naturally, I became interested in the profit structure and sales strategies of cafes as spaces, dedicating time to analyze and research them.
During this process, I developed curiosity about the new field of dessert development, and I was particularly drawn to the profession of ‘chocolatier’. While I had no plans to pursue it as a career, I strongly felt the desire to research chocolate design as an amateur chocolatier. I found greater interest in the process of creating marketable products to share with the public than in simply enjoying chocolate. Consequently, I enrolled in a chocolatier certification course offered within a large cafe. Through this class, I formally entered the world of chocolate. While acquiring knowledge about various desserts and cooking techniques, I also developed a deep interest in cooking itself.
About six months later, I quickly earned my chocolatier certification and now continue my creative work as an amateur chocolatier. Though currently limited to sharing pieces on personal social media, my unique creative activities centered around chocolate are steadily taking shape. I look forward to sharing my work with more people, challenging myself on a broader stage, and continuing to grow.

A Second Life Opened with Wine

I am currently preparing for my wine sommelier certification. While traveling through various regions in Canada, including Toronto, Vancouver, and Montreal, I discovered a new hobby I’d never had before: the field of ‘wine sommelier’. At the time, I had a close friend at the language school who was actually working as a sommelier in France. He shared his experiences and stories, drawing me into the world of wine, and thanks to him, I became deeply interested. After that, with his help, I visited bars whenever I had time, learning about wine directly like an apprentice. Although I didn’t follow a formal education program, learning from a professional active in the field allowed me to gain deep, practical knowledge. While working part-time at the bar and greeting customers, my friend took the time to teach me the characteristics of various wines, how to recommend them, and even serving techniques. This allowed me to gain valuable experience that went beyond a simple hobby. The knowledge I acquired proved immensely helpful when I later worked at a restaurant, giving me a distinct advantage in suggesting and managing wines that complemented our guests’ preferences.
After returning to Korea, lacking a suitable hobby, I naturally decided to prepare for the wine sommelier certification. With the mindset of ‘Why not take my hobby to the next level?’, I began acquiring professional knowledge and studying. Whenever I encountered gaps in my understanding or had questions, I emailed that friend I met in Canada for advice, and he willingly offered help and encouragement. Through consistent study, I can now confidently say I’ve reached a level where passing the exam will grant me certification. In fact, while working a short-term part-time job at a local bar, I was responsible for inspecting and managing the wine racks, as well as recommending suitable wines to visiting customers.
Wine will remain a cherished hobby and part of my life. Though I started as an amateur sommelier, I aim to steadily build my skills to enrich my second chapter in later life. Just as a glass of wine offers deep aroma and lingering aftertaste, I too will make my life more fragrant and meaningful.

The pursuit of new desserts

During my university years, I attended school near Insadong in Seoul. Campus life in the heart of the bustling district was always vibrant. As a visual design major, I frequently enjoyed diverse cultural activities like exhibitions, plays, and art shows. These experiences went beyond mere leisure; they provided excellent opportunities to observe and learn from various design examples firsthand. And an essential part of this cultural life was ‘gourmet exploration’.
The areas around Insadong, Hyehwa Station, and Daehangno were packed with unique restaurants and cafes. Naturally, I enjoyed hunting for great eateries with friends, and especially loved the time spent trying new desserts at cafes. Whenever I encountered a delicious dessert, I’d take photos, post them on social media, and share the experience with others—a small but personal joy. At first, few people saw my posts, but as time passed, the number of visitors grew. Hearing that people found useful information through my comments always gave me a sense of satisfaction.
Then, a company specializing in restaurant reviews reached out. They offered a side job: writing reviews and handling multiple posts. I had always made it a rule to only introduce places I genuinely found delicious, so I politely declined at first. However, after several follow-up contacts and proposals, I thought, ‘If it’s a project to discover new desserts, that could be fun,’ and after discussing it, I decided to join.
From then on, I personally managed a foodie page through SNS and my blog, visiting various cafes to try new desserts and cakes. Before eating, I documented everything with photos and posted honest reviews capturing the taste and atmosphere, continuing my activity of recommending places to others. Doing this, my hobby gradually became ‘seeking out newly opened cafes and checking their menus,’ and I developed the habit of visiting any place that announced a new menu release, regardless of location.
Thanks to this, I gained extensive knowledge in this field and became someone who could confidently recommend great cafes and menus to others. Moving forward, I want to continue discovering new desserts and sharing their charm with many people. Beyond just a hobby, I aspire to be someone who delivers a slice of sweetness that makes someone’s day special.

My Personal Meal Management: Three Healthy Meals a Day

One of my consistent hobbies is managing my daily meals. When I have a lot of outside activities, I often skip breakfast or eat something quick, and lunch ends up being whatever food comes to mind that day. This usually leads to eating greasy, large portions for dinner, making it easy to gain weight and leaving my diet in disarray. I too have experienced health issues and weight gain due to this kind of lifestyle pattern. That’s why I’ve made it a point to manage my diet even more strictly on busy days with lots of outside activities.
I make it a rule to eat three meals a day without fail. Rather than just eating whatever I feel like, I’ve developed the habit of planning my menu the day before. I may tweak it daily, but planning my weekly meals on Sundays has become routine. I map out the week’s menu and pre-shop for ingredients at the supermarket. This preparation means that once the week starts, I can steadily cook and eat according to plan from Monday onward.
While breakfast and dinner can be prepared at home relatively easily, lunch often needs to be handled outside. In these cases, I try to pack a lunchbox aligned with my pre-planned menu whenever possible. If eating out is unavoidable, I seek out places offering diverse menus, choosing foods that fit my diet while socializing with others. When selecting outside food, I especially try to avoid greasy or overly spicy dishes, foods loaded with seasonings, and processed foods. I also try to avoid fried foods, overly salty dishes, and strongly spiced meals as much as possible, making an effort to stick to my pre-planned diet.
Maintaining this diet brings satisfaction beyond just eating. Not only does it help me stay healthy, but I also feel a sense of accomplishment from sticking to my plan and the reward of a stable daily routine. Even amidst a busy routine, preparing three healthy meals a day is not just a simple eating habit for me; it’s an important hobby that helps me manage my life.

The Joy of Planning Three Meals a Day

One of my consistent hobbies is planning my three meals daily. On days with many outside activities, I often skip breakfast and eat whatever comes to mind for lunch. This inevitably led to greasy, large portions for dinner, frequently resulting in weight gain or a disrupted diet. To break this vicious cycle, I make a point to manage my meals even more strictly when I have external commitments. I ensure I eat three meals a day without fail. Instead of preparing meals impulsively based on cravings, I plan my meals the day before or over the weekend. Planning the week’s menu on Sundays and pre-purchasing necessary ingredients at the supermarket has become a habit.
After preparing everything, I cook and eat according to the plan starting Monday. I usually eat breakfast and dinner at home, but lunch is often eaten out. On those days, I bring a packed lunch if possible. If packing lunch is difficult, I choose a restaurant with a diverse menu. My principle is to socialize with others while still staying largely within my pre-planned diet. When choosing restaurant meals, I avoid greasy or overly spicy foods, dishes loaded with seasonings, and excessively processed items. I also try to exclude fried foods, heavily braised side dishes, and dishes with excessive spices, selecting options that align as closely as possible with my plan.
This process goes beyond simply eating; it allows me to manage my diet, maintain my health, and even enhance my quality of life. For me, “taking care of three meals a day” is both a hobby and a lifestyle habit—a small ritual that helps me live each day with purpose. This habit, born at the dining table, balances my day and, furthermore, becomes a force that keeps my entire life healthy.

A gourmet’s culinary skills are exceptional

I call myself a self-proclaimed gourmet. I began studying cooking in earnest when I entered university, and during that process, I even earned a Western cuisine certification. From that point, I was exposed to information about various foreign ingredients and cooking methods. I steadily read cooking magazines, broadening my culinary knowledge. Through these magazines, I learned how to maximize flavor with seasonings, which cooking tools are efficient, and which ingredients pair well together. My world of cooking expanded significantly.
Building on this learning, I began seeking out foreign cuisines to savor their flavors. As my confidence in cooking grew, I came to appreciate the profound joy that ‘gourmet’ dining offers. Since then, I’ve become less likely to enter just any restaurant or use any ingredient indiscriminately. Instead, I’ve developed the habit of cooking in ways that maximize the inherent characteristics and flavors of the ingredients themselves. Thanks to this, my dining table is always the scene of small experiments and new attempts. For instance, dishes like rice simmered in butter and white wine, toast with basil pesto, or a pasta salad featuring fusilli noodles with black olives and vegetable broth offer a depth and richness incomparable to the simple meals I once made.
I also came to understand that using professional cooking tools and high-quality ingredients undeniably elevates the level of culinary enjoyment. When I served these finished dishes to people around me, I even earned recognition as a “self-proclaimed chef.” As my cooking skills improved, preparing for parties became much easier, and my own mealtimes became far more enjoyable. Thanks to this, I naturally developed the habit of seeking out only “delicious places,” and in the process, gained diverse information about local restaurants. Being able to share this information usefully with acquaintances and colleagues makes it even more rewarding.
Ultimately, taking an interest in cooking and savoring flavors has become more than just a hobby; it’s a habit that enriches my life. Understanding the essence of ingredients and the process of bringing out their best flavor provides new learning and satisfaction each time. For me, gastronomy is not merely the ‘pleasure of eating,’ but an art that connects people and makes everyday life special.

Time spent enjoying tea ceremony with a calm mind

I used to have a rather impatient personality. I would get excited easily, make quick decisions, and then often regret them. Watching me like this, my mother suggested tea ceremony as a new hobby to help me cultivate self-control. Truthfully, I had never learned tea ceremony or been familiar with it. Yet, I followed my mother to a tea gathering, and that moment became the start of a new hobby for me.
At the time, my mother invited me to a tea ceremony class held by the women’s association. I expected it to be somewhat noisy, given the gathering of many ladies, but upon arriving, my expectations were completely off. The tea gathering was surprisingly quiet and refined. Each person sat neatly at their own place, brewing and sipping tea, enjoying a naturalistic meal, and relaxing in comfortable clothes while soft music played. The profound sense of peace I felt there was difficult to fully express in words.
After that day, I began participating not only in the tea gatherings with my mother but also in various gatherings not hosted by mothers. Furthermore, we students started organizing our own tea gatherings. Our group, composed of high school students, continued its activities with the goal of creating ‘a time to calm the mind.’ Though it felt a bit unfamiliar and difficult at first, we gradually adapted naturally. Through repeated practice, I learned the types and characteristics of tea leaves, and discovered that tea ceremony involves more than just pouring and drinking tea—it has specific procedures and etiquette. While it might seem like a simple process of brewing tea on the surface, there was actually a strict sequence that must be followed to draw out the tea’s deep, mellow flavor.
Sipping a warm cup of tea, allowing my body and mind to rest, felt like a small meditation. That tranquility soon became an essential ‘pause’ in my daily life, a precious moment so valuable it could be called an addiction. Even now, no matter how busy I am, I make time to enjoy the tea ceremony, learning within it how to calm my mind and regulate the pace of life.

The Story of My Own Handcrafted Beer

I love beer. During my college years, when I first started drinking, I tried various alcoholic beverages like beer and soju, but beer suited my taste the best. Then one day, I thought, ‘Store-bought beer is nice, but what if I tried making my own?’ As soon as I made up my mind, I began purchasing the necessary equipment and ingredients for brewing, bringing them home one by one.
At first, my family members who lived with me gave me disapproving looks. “Who makes their own alcohol at home?” “If you’re going to do that, you might as well open a beer shop.” But I kept at it, believing that a hobby is ultimately about personal enjoyment and satisfaction. I started fermenting malt, carefully monitoring the process, and gradually began crafting my own draft beer.
Then an amazing change happened. The family members who initially opposed it started asking, “When are you making the next batch?” after tasting my beer. As the taste improved, not only family but also friends and neighbors came over for a glass, and word of my beer spread quickly. Buoyed by its popularity, I challenged myself with various styles beyond draft beer—cream beer, grapefruit beer, lemon beer—and even tried making makgeolli when I had the time.
Now, among my friends, I’m known as the “person who makes great beer.” On weekends, people come to my house to taste my beer, and every sip they take makes all my effort and dedication worthwhile. I plan to continue this unique hobby, grow into a craft beer expert, and build deeper knowledge and know-how. Hoping that someday I’ll be able to share my beer with more people, I start another day filled with the aroma of malt.

Beyond a Hobby: The Path to Becoming a Power Cooking Blogger

I’m quite good at cooking. My interest in Korean and Western cuisine began during my school years, and after turning twenty, I challenged myself to obtain certifications. After earning these certifications, I started documenting my cooking process and posting my own photos to run a professional cooking blog, something I’d envisioned since my university days. I found great fulfillment in introducing my creations to others and guiding them through the recipes. Starting with posting homemade Korean and Western dishes became the catalyst for growing into a power cooking blog that many now visit. Throughout my university years, I consistently built content on the blog and repeatedly researched and experimented in various ways to eventually utilize it as my own business platform.
I also connect and interact with fellow bloggers who share similar interests. Many visitors leave feedback on my recipes or share how they found them helpful, which keeps blogging enjoyable. A significant advantage of blogging is receiving sponsorships from external companies, allowing me to freely experiment with diverse recipes without needing to purchase all ingredients myself. Thanks to this, I can experiment with new recipes without pressure and develop them into content. Furthermore, I earn a modest income by placing advertisements on the blog.
In this way, blogging has become not only a precious channel for sharing my hobby with others but also a beneficial lifestyle habit that brings additional benefits. Moving forward, I aim to grow as a blogger who provides helpful information through various sections like making side dishes, snack foods, and late-night meals. Especially during the posting process, content planning skills are required, which I believe naturally connects to practicing planning duties. Based on the joy and sense of accomplishment cooking and blogging bring to my life, I will continue creating content that delivers taste and fun to more people.