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Art for Life
COOKING CULTURE One of the main reasons Seong has an easy
smile and optimistic lifestyle is his other half: Yong Mi-joong. The
couple first met in an audition for the Seoul Philharmonic
Orchestra (as an auditioning student and judges panel member),
and later married. Though Yong is seven years younger than her
husband, the couple work smoothly as a team, with Yong oftentimes
taking charge with organizing and preparations. When Seong
invites a large group of people without considering the circumstances,
it is Yong who gets busy. The disciplined flutist prepares
all the food, while also performing and conducting other duties.
Yong says that she is happy to share her music and cooking
with others. Throughout the interview with KOREA, the musician
never once left the kitchen until discussions about food began.
Lately, she says, she has been enamored with enzymes. The modest
Yong says that she is still learning, but her exquisite cuisine
belies her humble words. Enzymes, created by fermentation, can
be called an ingredient that grows life. In the chef’s words, “food
that embraces everyone” is closer to people’s hearts than any particular
food trends. She began to study food philosophy and
learned that cuisine that is healthy and natural caters to all
palettes. Yong says her dishes are inspired by the Eastern philosophy
of the Taoism, and that tastes and culture are reflected in
one’s writing, music and cooking. She has started to read more
about the unseen forces of connectivity and philosophy, and began
to learn about meditation.
Yong first developed a passion for food from a desire to cook for
patients in hospices. As spicy and salty foods can be hazardous for
the sick, she began to research and learn more about well-being.
Quality ingredients and minimal seasoning are best — Italian cuisine
is a case in point, as it is one of the world’s best-known health
foods, she says. After Yong completed a professional course in
Italian cuisine, she moved on to study French cooking. Next, she
dreams of learning to prepare a variety of Korean cuisine from
across the country, taking to heart recipes handed down from generation
to generation. These gastronomic historians, people who
have perfected their dishes after years of preparation and practice,
are the true philosophers of food. These recipes contain not only
ingredients, but the souls of people, and they incite inspiration,
calm, anger and give strength to the weak — this is the level the
dedicated chef strives for.
When Yong cooks for visitors who have recently argued, she uses
dried ingredients instead of fresh vegetables or fruits. “Raw dishes
have a tendency to be rough. For people who have fought, these
dishes will only add to their anger and not suppress it. In contrast,
dried ingredients have a good taste and energy, giving the dish a
gentle and soft feel.” A verse from The Book of Unholy Mischief by
Elle Newmark describes the chef that she dreams of becoming.
“Luciano, food has power. Each dish works its own magic, a kind of
alchemy that changes our body and minds, but is easily consumable
with no need to chew. So it helps ease a person’s mind.”
Seong plays the oboe in the restaurant concert hall (opposite below). The name of the cafe
is painted on a colorful wall (opposite top). Chidren’s paintings hung in the cafe (opposite
above). Yong Mi-joong, 49, plays the flute (above).
KOREA
FEBRUARY
2010
25