In this blog post, I’ll summarize my academic experiences and extracurricular activities at a culinary high school, examples of my consideration and collaboration, and the process of preparing for a career as a nutritionist.
Academic Experiences and Reflections
I enrolled in a culinary high school because I enjoyed not only eating food but also developing new menus. The school offered a variety of culinary courses and hands-on training opportunities, allowing me to gain experience in many fields, including Korean, Japanese, Chinese, and Western cuisine, as well as fugu (pufferfish) preparation and pastry and baking. In particular, I focused more on cooking than on pastry and baking.
With the goal of obtaining the Culinary Technician certification, I first prepared for the written exam. I studied four subjects thoroughly—Food Hygiene and Regulations, Food Science, Culinary Theory and Cost Accounting, and Public Health—and solidified my foundation, aware that a strong grasp of the basics was essential before moving on to the practical exam. As I learned about the importance of food science, cost accounting, hygiene, and public health, I also developed an interest in becoming a food management specialist.
After passing the written exam, I devoted myself to preparing for the practical exams in each category. For the practical exam, I had to select and practice preparing two dishes per category. For Korean cuisine, I practiced mixed pancakes (modumjeon) and tangpyeongchae; since I love traditional and holiday dishes, I was able to approach the Korean cuisine practice with enthusiasm. For Chinese cuisine, I chose cold salad and japchae, focusing on dishes similar to our own culinary culture.
For Japanese cuisine, I prepared tempura and sushi, which allowed me to reduce the amount of practice time needed, whereas Western cuisine proved challenging due to its complex procedures. To overcome the difficulties of the Western cuisine practical, I frequently dined out on steak and soup to observe the flavors and study the recipes. Believing that “those who have eaten a lot can cook well,” I analyzed the cooking process while recalling the flavors, and through repeated practice, I was able to perform well on the practical exam.
Major School Activities and Reflections
Our school places great importance on hands-on field experiences, offering various programs such as visits to hotel kitchens, explorations of local cuisine, and field trips to discover regional specialties. Among these, the regional cuisine field trip I participated in during my freshman year of high school left the deepest impression on me. Divided into class-based teams, we gained invaluable experience by planning and executing the entire process ourselves—from preliminary research to the on-site field trip.
Our group decided to avoid commonly known ingredients and seek out unfamiliar regional dishes; as a result, we selected Busan’s komjang-eo (black conger eel) as the subject of our field study. During the preparation process, we conducted research considering factors such as regional characteristics, the uniqueness of the cooking method, and the potential for interviews, and we planned to go to the site in person to gather relevant information.
Upon arriving in Busan, we found a long-established restaurant that specializes in komjang-eo and interviewed the head chef. She kindly explained the fish’s ecology, how to prepare it, and her secret cooking techniques. After hearing about the origin of the name and the preparation process, we also had a hands-on session where we caught and prepared komjang-eo ourselves from the aquarium.
When we actually tried catching the komjang-eo, it was harder than we expected. Since eels secrete a white liquid when they feel threatened, making them very slippery, we had to wear special gloves with suction cups and work together to catch them. After catching them, we learned the preparation method by peeling off the skin, removing the innards, and cutting them into pieces.
The chef also shared the secret recipe for her time-honored marinade and guided us through the process of brushing the marinade on the eels and grilling them. She possessed unparalleled expertise in preparing conger eel, so I was able to learn a great deal from her. Through this experience, I personally mastered the cooking methods for local cuisine and was even able to treat my family to Busan-style grilled conger eel when I returned home.
While exploring Jagalchi Market and the food alley during the field trip, it was fascinating to sample various street foods and local dishes and learn their recipes. Exploring the alleys allowed me to discover ingredients and cooking methods I hadn’t encountered before, and as a culinary student, I gained unique insights and inspiration.
Furthermore, seeing that Busan is a tourist city with many shops catering to foreign visitors made me realize the necessity of foreign language skills as a culinary professional. This experience led me to resolve to study English or a second foreign language to grow into a global culinary expert in the future.
Examples of Consideration, Sharing, and Cooperation, and My Reflections
Every December, our school held a cooking competition in which the entire student body participated. Students competed in teams regardless of grade or major, and the competition comprehensively evaluated the originality of the menu, teamwork, hygiene during the cooking process, and the taste and presentation of the dishes. Since the structure allowed any team with the highest overall score to win regardless of grade level, a diverse group of students participated, fostering an environment where competition and cooperation coexisted.
I recruited teammates to prepare a Korean meal, and we gathered friends with great ideas and creativity to help each other during preparations. After discussion, we decided to create a Korean menu combining pumpkin porridge, roasted whole garlic, and boiled soybeans. Our criteria for selecting the menu were healthiness, the color combination of the presentation, and a balanced flavor profile.
There were five of us on the team, and we clearly divided up the roles. I was in charge of the pumpkin porridge, while the others took responsibility for roasting the garlic, boiling the beans, setting the table, and food styling. This division of labor made the preparation process efficient and greatly helped strengthen our teamwork.
To add a creative touch, I came up with the idea of using a halved pumpkin as a bowl instead of serving the pumpkin porridge in a regular dish. I made the porridge using the scooped-out pumpkin flesh, and filled the pumpkin shell—which served as the bowl—with fresh vegetables to enhance the visual appeal and freshness. The purple hue of the whole roasted garlic blended beautifully with the deep purple of the beans, creating a striking color contrast.
I also paid close attention to the balance of flavors. The aroma of the whole roasted garlic cut through the slightly greasy texture of the pumpkin porridge, and the beans provided a protein boost, earning praise for the dish’s nutritional value. By respecting each other’s opinions, solving problems together, and collaborating throughout the preparation process, our team was able to win the Silver Award.
Efforts and Preparation Related to Motivation for Application and Career Plans
Diet has become a crucial factor directly linked to quality of life, going beyond simply satisfying hunger. As the scientific approach to diet and the importance of preventing diet-related diseases grow, the need for experts in food hygiene and nutrition is also increasing. Amid this trend, I applied to the Department of Food and Nutrition at Andong University with the goal of becoming a food management expert—specifically, a dietitian.
In particular, I have a strong interest in Korean cuisine. Korean cuisine is the culinary culture people encounter most frequently in their daily lives, and its diversity of cooking methods and ingredients is a major attraction. I aspire to become a professional who researches Korean menus to create dishes that are both original and nutritionally balanced.
Once I enter university, I plan to prepare systematically. In my first year, I will build a foundation through courses in culinary principles and public health, and learn the importance of food hygiene. I will also study biochemistry to apply theoretical knowledge to experimental cooking labs, thereby developing scientific culinary skills.
In my second year, I plan to take Korean Culinary Practice as a required course and select Food Service Management and Human Resources Management as electives to lay the groundwork for institutional food service management. Since the food service sector is a field where Korean cuisine nutrition management is particularly essential, I believe it is crucial to develop the relevant competencies.
In my third year, I will learn how to communicate with clients and provide nutritional guidance through nutrition education and counseling practicums, and in my fourth year, I will gain practical experience through institutional food service management and dietitian field placements. My goal is to grow into a dietitian who can immediately apply what I learn in the field by diligently completing both coursework and practical training.
