Tony Yoo talks Hansik and developing new dining experience '이십사절기'의 총괄 셰프 유현수, 한식의 멋과 맛을 논하다

There are several Korean restaurants that cater modern Korean dining and some are starting now or some has already secured their names in Seoul. These chefs are all very different from one another in terms of their career experience, cooking style and so on. But Tony Yoo don't want to say which cuisine is better but cooking style is coming from chef’s experience, so a chef’s experience and career path can differ his cooking style.

So, ‘Twenty Four Seasons’ is the personification of his experience and concept as other restaurant is also a representation of its chef’s style. So naturally his dishes differentiate from each other this way. CultureM Magazine talks with an executive chef, Tony Yoo about Korean dish from the Korean dining ‘Twenty Four Seasons’.

일반적인 사계절을 넘어 24절기 내내 즐길 수 있는 제철 재료를 사용한 한식으로 진일보한 맛과 색감, 그리고 건강한 음식이 나아갈 방향을 제시하고 있는 코리안 다이닝 ‘이십사절기’의 총괄 셰프 유현수. 컬쳐엠매거진이 ‘이십사절기’의 총괄 셰프 유현수를 만나 성장가능성 무궁한 한식을 주제로 이야기를 나눴다.

http://www.culturemmag.com/
http://www.facebook.com/culturemmag

© 2016 Copyright CultureM Media Society