Wine on Wednesday February 2016
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No. 1 <strong>February</strong> <strong>2016</strong><br />
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong><br />
Promoting Business in the Creative Ec<strong>on</strong>omy<br />
Our<br />
Inaugural<br />
Issue!<br />
Interviews<br />
Company Introducti<strong>on</strong>s<br />
& Much More!
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong><br />
C<strong>on</strong>tents<br />
<strong>February</strong> <strong>2016</strong><br />
3 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> FAQ<br />
4 Greeting from the Organizers<br />
WoW Interviews<br />
5 Todd Sample<br />
9 Ver<strong>on</strong>ica Kang<br />
20 Cathy Hwang<br />
25 Martin Giles<br />
Special Feature<br />
11 Welcome to L7 Mye<strong>on</strong>gd<strong>on</strong>g!<br />
What’s Your Company?<br />
13 Over Lunch Seoul<br />
16 EasyBlox Korea<br />
Ask a Korean Office Worker<br />
18 What does ‘line’ mean?<br />
Through the Grapevine<br />
24 A Quest for Value<br />
At the Bank<br />
28 Preparing for Retirement I<br />
Cool People<br />
29 Kihak Lim<br />
31 Hyunwoo Sun<br />
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong><br />
35 Attendee Overview<br />
36 Advertising<br />
2 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong><br />
Networking Events<br />
FAQ<br />
Is <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> an invitati<strong>on</strong>-<strong>on</strong>ly event?<br />
No, it isn’t. Any<strong>on</strong>e wishing to broaden their business network is welcome!<br />
Is <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> an English-<strong>on</strong>ly event?<br />
No, it isn’t. Many languages are spoken at <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>.<br />
Do I need business cards?<br />
It’s tough to remember you without a business card, so please bring some.<br />
Is it ok if I come with friends?<br />
Of course! (But try to meet new people, as well!)<br />
Do the same people come every time?<br />
About 60% come regularly, while about 40% of the attendees are new.<br />
What should I wear? Is there a dress code?<br />
Most people wear business or business casual.<br />
How can I find out about the next event?<br />
Email us at wine<strong>on</strong>wednesdayseoul@gmail.com or find us <strong>on</strong> Facebook.<br />
Do I have to know about wine to come?<br />
No. <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> is more about networking than wine.<br />
Can I come if I d<strong>on</strong>’t drink?<br />
We always make sure that n<strong>on</strong>-alcoholic beverages are available.<br />
Can I promote my company/product at <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>?<br />
Sure! C<strong>on</strong>tact us at wine<strong>on</strong>wednesdayseoul@gmail.com to find out how!<br />
What does my entry fee get me?<br />
Delicious food, three glasses of wine, and the chance to network with more<br />
than 100 members of Seoul’s internati<strong>on</strong>al and Korean business community.<br />
Does the venue change every time?<br />
To the best of our ability, we try not to change venues.<br />
3 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
Greeting from the Organizers<br />
Welcome to<br />
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> –<br />
The Magazine<br />
The start of a New Year always injects us with a<br />
rush of adrenaline as we prepare to implement<br />
our plans and achieve our hopes over the next<br />
365 days. For us at <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>, it is no<br />
different. Although 2015 was a great year, <strong>on</strong>e in<br />
which the event was revitalized and we got to<br />
know so many new people, <strong>2016</strong> is looking to be<br />
even better.<br />
In additi<strong>on</strong> to enabling people with similar<br />
business interests to come together and create<br />
new value, <strong>on</strong>e of the primary goals of <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong> is to promote both our attendees and<br />
their companies. To this end, we are launching<br />
this new e-magazine called <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>.<br />
To be released <strong>on</strong> a m<strong>on</strong>thly basis, <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong> will feature interviews of <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong> attendees as well as introducti<strong>on</strong>s of<br />
some of the companies you represent. The e-<br />
zine will also include articles <strong>on</strong> subjects of<br />
interest to <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> attendees, while<br />
there will also be dedicated advertising space for<br />
those who wish to promote your company or an<br />
event you are holding to our 3,000+ members.<br />
We are lucky that <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> attracts<br />
such a diverse cross-secti<strong>on</strong> of the Seoul<br />
business community. The reality is, however, that<br />
at any given event, it isn’t easy to get to know<br />
every<strong>on</strong>e in attendance. It is our hope that <str<strong>on</strong>g>Wine</str<strong>on</strong>g><br />
<strong>on</strong> <strong>Wednesday</strong> will allow readers to become more<br />
familiar with the event and with each other.<br />
This and future issues of <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong><br />
will be available <strong>on</strong> our new website,<br />
www.wine<strong>on</strong>wednesday.com. Since it is an e-zine,<br />
we encourage you to share it with your<br />
colleagues and acquaintances who may be<br />
interested in the networking opportunities <str<strong>on</strong>g>Wine</str<strong>on</strong>g><br />
<strong>on</strong> <strong>Wednesday</strong> offers.<br />
Your feedback regarding <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>,<br />
both the event and the e-zine, is always welcome<br />
and appreciated! Thank you for your neverending<br />
support of <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>, Happy<br />
New Year, and see you <strong>on</strong> <strong>February</strong> 24th!<br />
Todd Sample & Ver<strong>on</strong>ica Kang<br />
Organizers<br />
4 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
WoW Interview<br />
The<br />
20-year<br />
Man<br />
Todd Sample<br />
President<br />
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> Korea<br />
5 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
You’ve been in Korea for 20 years! How does<br />
that feel?<br />
Well, it certainly doesn’t feel like it’s been 20<br />
years! You know, I’ve thoroughly enjoyed my<br />
time in Korea so far and am looking forward to<br />
being here for a l<strong>on</strong>g to come! This country is<br />
always in a state of transiti<strong>on</strong> and now is a really<br />
good time to be here!<br />
After building your career at KOTRA and<br />
KEPCO, you then opened a tailor shop, which<br />
I know you left last year. Since then, what<br />
have you been doing?<br />
My professi<strong>on</strong>al jobs in Korea so far have been<br />
related to promoti<strong>on</strong>. I was promoting Korea as<br />
an investment destinati<strong>on</strong> while at KOTRA and<br />
as a power project partner while at KEPCO. At<br />
my shop, I worked hard to build <strong>on</strong>e small store<br />
into a brand and was successful at doing that. In<br />
the last year, I have joined you at <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong> and c<strong>on</strong>tinue to work to grow this<br />
networking event into <strong>on</strong>e that both foreigners<br />
and Koreans can attend regularly and benefit<br />
from. Of course, I c<strong>on</strong>tinue to write articles for<br />
several Korean newspapers and a fashi<strong>on</strong><br />
magazine, as well. I’m also planning to publish a<br />
book in early <strong>2016</strong> about my experiences<br />
working in a Korean corporate envir<strong>on</strong>ment. In<br />
short, I think <strong>2016</strong> is going to be a great year!<br />
You have been involved in <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong> as both an attendee and since<br />
early last year as an organizer? What’s the<br />
appeal of this event?<br />
When I started attending the event several years<br />
ago, the make-up of attendees was primarily<br />
foreign with a few Koreans. Now, the ratio is<br />
closer to fifty-fifty and I think this is ideal, as<br />
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> is where Seoul’s<br />
internati<strong>on</strong>al professi<strong>on</strong>als can get to know their<br />
counterparts in the Korean business community,<br />
and vice versa. I believe the two communities are<br />
instrumental to the other’s business success.<br />
Furthermore, specifically for Koreans who may<br />
find networking a little awkward at first, <str<strong>on</strong>g>Wine</str<strong>on</strong>g><br />
<strong>on</strong> <strong>Wednesday</strong> is where they can h<strong>on</strong>e their<br />
mingling skills while building c<strong>on</strong>fidence at the<br />
same time, As you know <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> is<br />
just as formal as it needs to be without being too<br />
stuffy. People have a really good time while<br />
simultaneously making valuable c<strong>on</strong>necti<strong>on</strong>s!<br />
What is the most challenging part of<br />
organizing <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>?<br />
The first <strong>on</strong>e is maintaining interest in the event<br />
m<strong>on</strong>th by m<strong>on</strong>th and keeping our attendees<br />
satisfied with their <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong><br />
experience! This year, my goal is to create<br />
various new ways of creating value for our<br />
people. This magazine is <strong>on</strong>e of those efforts!<br />
The sec<strong>on</strong>d is related to our venue. Despite all<br />
the spaces in Seoul, finding the ‘right’ place to<br />
hold <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> in terms of size, food<br />
and service quality and cost remains a challenge.<br />
To wrap things up, what’s ahead for you in<br />
<strong>2016</strong>?<br />
Pers<strong>on</strong>ally I think that <strong>2016</strong> is going to be a<br />
great year, both for myself and for <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong>. I and a partner are putting together<br />
a plan for a new fashi<strong>on</strong> sector business which I<br />
hope to launch early in the year. For <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong>, I would like to grow the event in<br />
terms of the number of attendees each time and<br />
the quality and variety of the wine we serve,<br />
while I also hope to nurture this magazine to<br />
become an important promoti<strong>on</strong>al resource for<br />
our attendees and their companies. As Seoul’s<br />
foreign business community grows, especially<br />
the number of entrepreneurs and small<br />
company owners, I am sure the relevance of<br />
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> will c<strong>on</strong>tinue to increase,<br />
and I couldn’t be more excited about this. WoW<br />
6 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> in My Words<br />
“<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> offers the chance to get to know a diverse range<br />
of professi<strong>on</strong>als in Seoul from more countries and sectors than I ever<br />
imagined. I look forward to <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> every m<strong>on</strong>th for a<br />
great time and quality c<strong>on</strong>versati<strong>on</strong>s with new and old friends alike.”<br />
- Adeel Ahmed, Project Coordinator, Intralink Korea<br />
“Thanks to an excellent mix of people representing business,<br />
government, expats, and English-speaking Koreans, networking<br />
opportunities at <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> are interesting and manifold. A<br />
visitor I brought from Switzerland was grateful to have made many<br />
meaningful c<strong>on</strong>tacts. The wine selecti<strong>on</strong> is also very good!”<br />
- Doris Wälchli Giraud, First Secretary, Embassy of Switzerland<br />
“For me, <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> is an important part of life in Seoul as an<br />
expat. It offers great opportunities to meet new people from different<br />
backgrounds, while also rec<strong>on</strong>necting you with old friends. This event<br />
provides insight <strong>on</strong> different aspects of life from work to trends, fashi<strong>on</strong><br />
and business. In short, <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> is a must-attend event!”<br />
- Joshua Ro, Managing Director, People C<strong>on</strong>sulting Group<br />
“I c<strong>on</strong>sider <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> the perfect way to spend Hump Day. I<br />
always have enlightening c<strong>on</strong>versati<strong>on</strong>s with people I meet while<br />
enjoying a glass or two of wine. I can also experience western-style<br />
networking culture while developing my social skills, which is crucial for<br />
my job.”<br />
- Hyoye<strong>on</strong> Jang, Team Manager, Chang-O Engineering Co., Ltd.<br />
“<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> is my window into the ever-changing dynamics of<br />
Seoul's expat business and professi<strong>on</strong>al scene. What makes it stand out is<br />
the diversity and passi<strong>on</strong> of the people who are there to listen, learn,<br />
and share their business ideas!”<br />
- Joel Levin, Relati<strong>on</strong>ship Manager, Foreign Customer Department,<br />
KEB Hana Bank<br />
“<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> is an enjoyable way to add value to my work. As a<br />
c<strong>on</strong>sultant, it’s important to meet with lots of people, and if I can do<br />
this in an enjoyable setting, even better. At <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>, I have<br />
met new and interesting people from a business point of view, but old<br />
friends as well.”<br />
- Dave Yo<strong>on</strong>, Senior C<strong>on</strong>sultant, IRC Limited
WoW Interview<br />
Please tell us what you're doing now?<br />
For the past two years, I have been operating<br />
Gastro Tour Seoul, a food and culinary tourism<br />
company. I decided to launch this company to<br />
provide a way for foodies who come to Korea<br />
from all over the world to gain direct insight<br />
into the food and style of Korean food and the<br />
culture surrounding it, while at the same time,<br />
introducing myself as a public relati<strong>on</strong>s expert<br />
<strong>on</strong> Korean food. For the past 6 years, I have also<br />
offered food and beverage industry c<strong>on</strong>sulting<br />
and educati<strong>on</strong> in additi<strong>on</strong> to marketing and<br />
public relati<strong>on</strong>s through another company I head<br />
called Plan EL. Last but not least, I am cofounder<br />
of <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>!<br />
Ver<strong>on</strong>ica Kang<br />
President<br />
Gastro Tour Seoul<br />
Why did you become involved in <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong>?<br />
Back when I was working for Hewlett Packard, I<br />
developed an interest in the hotel and hospitality<br />
industry. In order to pursue my desire to develop<br />
my skills in this field, I moved to Switzerland<br />
and enrolled in a hotel and restaurant<br />
management school. After graduating, I traveled<br />
to about 26 countries. After exhausting my travel<br />
bug, I worked in hotels in Pennsylvania and New<br />
Jersey in the United States. Up<strong>on</strong> returning to<br />
Korea, I c<strong>on</strong>tinued my career in earnest as a<br />
hotelier.<br />
I have always enjoyed meeting new people, and in<br />
particular, got a lot out of the exchanges I’d had<br />
9 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
“People wanting to grow<br />
their network with Seoul’s<br />
internati<strong>on</strong>al and Korean<br />
business community come<br />
to our event.”<br />
with travelers and business people who visited<br />
the hotel from every corner of the globe. When<br />
serving as public relati<strong>on</strong>s manager at the Grand<br />
Interc<strong>on</strong>tinental Hotel, I had the opportunity to<br />
plan a variety of wine events and gallery parties.<br />
It was at this time that I recognized the<br />
importance of networking events, as well as how<br />
much fun I had attending them. From this<br />
experience, I started organizing parties<br />
beginning with <str<strong>on</strong>g>Wine</str<strong>on</strong>g> Down <strong>Wednesday</strong> in 2013,<br />
an event which became <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> in<br />
<strong>February</strong> of 2015, when Todd Sample joined me<br />
as co-founder.<br />
What is your best memory of <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong>? Are there Any aspects you<br />
would like to improve?<br />
I was really happy last <strong>February</strong> when we<br />
successfully relaunched <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong><br />
following the slump of <str<strong>on</strong>g>Wine</str<strong>on</strong>g> Down <strong>Wednesday</strong>.<br />
With the first event’s success, I became<br />
reassured that through <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>, we<br />
could develop a wide variety of business models.<br />
I also felt great as I gained a lot of inspirati<strong>on</strong><br />
from meeting such a broad cross-secti<strong>on</strong> of<br />
business people in Seoul.<br />
As to the specific parts of <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong><br />
that I wish I could improve, it isn’t easy<br />
sometimes to free myself of the myriad<br />
resp<strong>on</strong>sibilities involved with being the<br />
organizer of the event to meet many of the<br />
attendees. Furthermore, as the party host, I find<br />
it difficult at times to develop deeper<br />
relati<strong>on</strong>ships with some of our foreign attendees.<br />
That said, I know Todd is well able to handle<br />
that part of the event.<br />
How has networking benefited you?<br />
I have to let many internati<strong>on</strong>al people, both in<br />
Korea and abroad, know about my business. In<br />
fact, many Koreans also need to broaden the<br />
scope of their internati<strong>on</strong>al relati<strong>on</strong>ships. I must<br />
inform people about what I do in order to help<br />
develop Korean food culture and provide accurate<br />
informati<strong>on</strong> about Korea food. In this light,<br />
networking to me is incredibly important.<br />
Furthermore, through <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>,<br />
people can get to know a lot of talented<br />
professi<strong>on</strong>als and discover many good companies.<br />
More than anything else, however, this<br />
networking event gives me tremendous amount<br />
of pleasure as I watch the attendees enjoy<br />
meeting and getting to know each other.<br />
What kind of people attend <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong>?<br />
People wanting to grow their network with<br />
Seoul’s internati<strong>on</strong>al and Korean business<br />
community come to our event. It is exactly the<br />
type of pers<strong>on</strong> I am targeting for my business.<br />
For me, it is of the utmost importance to take<br />
care of our attendees.<br />
What are your hopes for <strong>2016</strong>?<br />
In the coming year, I hope to improve <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong><br />
<strong>Wednesday</strong> in many ways together with Todd. In<br />
order to enable more people to enjoy this event,<br />
we need to identify attractive venues while also<br />
identifying good wines to serve. We must also<br />
find good partners who can help us take this<br />
event forward. To this end, Todd and I are<br />
investing a lot of our time as we look to improve<br />
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> even more.<br />
In regard to Plan EL, it is my hope to merge it<br />
with Gastro Tour Seoul so I can focus more <strong>on</strong><br />
the latter. First of all, I hope to hold social<br />
dining events. Sec<strong>on</strong>dly, I also plan to launch<br />
Gastro Tour Jeju in <strong>2016</strong>, as well as publish a<br />
book <strong>on</strong> the food and culture of Jeju. In short, it<br />
is my goal to cement Gastro Tour Seoul’s<br />
positi<strong>on</strong> as Korea’s representative food tour<br />
company. WoW<br />
10 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
What’s Your Company<br />
Over Lunch is a social platform and community that<br />
brings people together for fun, networking, and<br />
friendship. It is the creati<strong>on</strong> of two good friends and<br />
business partners, Hana Sakuragi and Nathan Hendrix,<br />
who share the belief that life is all about the people you<br />
meet. Hana is from Canada and works as a c<strong>on</strong>tent<br />
development manager. Nathan, who was born in the<br />
United States but raised in France, works in HR as a<br />
recruiter. They have each been in Korea for almost 10<br />
years and share a love of socializing, networking, and<br />
meeting new people.<br />
One of Over Lunch’s main features is the app, which<br />
lets users create a simple yet informative profile and<br />
c<strong>on</strong>nect with other users nearby. Profiles allow users to<br />
13 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong><br />
briefly present who they are, what they do for a living,<br />
and what interests them. By tagging your work<br />
locati<strong>on</strong>, you can find people nearby to meet during<br />
your lunch break, or you can find users based <strong>on</strong> their<br />
job type and interests. With the app’s messaging<br />
functi<strong>on</strong>, users can reach out to other members of the<br />
Over Lunch community and set up a lunch, dinner, or<br />
coffee meeting.<br />
Much more than just an app, Over Lunch is a<br />
community that runs regular events. At these events,<br />
friends and app users get together over food and drinks<br />
at some of Seoul’s best local establishments. Over<br />
Lunch events are friendly, welcoming evenings where<br />
people meet and mingle, and hopefully make some new<br />
friends and c<strong>on</strong>necti<strong>on</strong>s.<br />
A tragic ir<strong>on</strong>y of modern life in a big city is that we are<br />
surrounded by people, yet we struggle to c<strong>on</strong>nect. Over<br />
Lunch is a chance to change that. It’s not just about<br />
networking, but an opportunity to have unexpected<br />
c<strong>on</strong>versati<strong>on</strong>s, to learn new things, to laugh with<br />
strangers, and turn them into friends. To learn more<br />
about Over Lunch, the app, and upcoming events, visit<br />
www.overlunchseoul.com.
15 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
What’s Your Company?<br />
16 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
Ask a Korean Office Worker<br />
My Korean co-worker told me that a colleague’s<br />
earlier-than-expected promoti<strong>on</strong> was due to his<br />
str<strong>on</strong>g ‘line’. What does this mean?<br />
The Korean c<strong>on</strong>cept of line (‘줄’ in Korean) can<br />
be interpreted as an invisible yet tangible<br />
pers<strong>on</strong>al c<strong>on</strong>necti<strong>on</strong> between people in a Korean<br />
company based <strong>on</strong> a comm<strong>on</strong> school or<br />
university, hometown, or even a church.<br />
In many cases in a Korean company, as<br />
promoti<strong>on</strong>s are still based <strong>on</strong> factors other than<br />
merit, employees often seek to gain favor with<br />
their superiors in the company hierarchy, who<br />
may be able to use their influence to c<strong>on</strong>tribute<br />
to the jumior employee’s chances of getting<br />
promoted. Ideally, the more senior employee will<br />
share a background related comm<strong>on</strong>ality, which<br />
makes them easier to approach and become<br />
closer to. “Look at that! We both majored in<br />
business at Y<strong>on</strong>sei University!”<br />
Finding a superior who is from the same<br />
hometown, who attended the same middle or<br />
high school, or who majored in the same subject<br />
at the same university is the starting point of<br />
becoming part of some<strong>on</strong>e’s line at a Korean<br />
company. This is true due to the tendency in<br />
Korea for seniors to ‘take care of ’ their juniors. It<br />
is from this point where efforts to nurture such<br />
relati<strong>on</strong>ships begin.<br />
In Western culture, there is little likelihood a<br />
company employee would attend the wedding of<br />
his or her boss’s daughter let al<strong>on</strong>e actually<br />
‘work’ at the wedding cerem<strong>on</strong>y. In Korea,<br />
however, such ‘obligati<strong>on</strong>s’ like these are par for<br />
the course when it comes to maintaining your<br />
line.<br />
18 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong><br />
How does your line pay off ?<br />
The benefits of being in the ‘right’ line are<br />
evident when special events such as promoti<strong>on</strong>s<br />
or department transfers are announced, as <strong>on</strong>e’s<br />
line can definitely the result. Of course, this<br />
influence is hard to prove, but in general<br />
everybody is aware of it.<br />
One of the inherent<br />
risks of relying <strong>on</strong> your<br />
line, however, is when<br />
the pers<strong>on</strong> at the top<br />
gets in trouble at work.<br />
“<br />
”<br />
The origin of line in corporate Korea is the need<br />
for a mutually beneficial relati<strong>on</strong>ship in the<br />
workplace. If the line remains healthy, career<br />
advancement can become easier. One of the<br />
inherent risks of relying <strong>on</strong> your line, however,<br />
is when the pers<strong>on</strong> at the top of the line gets in<br />
trouble at work. If he or she is accused of<br />
wr<strong>on</strong>gdoing or, worse yet, is fired, the line<br />
evaporates immediately and permanently. Thus,<br />
being allied with a senior who falls out of favor<br />
can be c<strong>on</strong>sidered a nail in the career<br />
advancement coffin, and it is not uncomm<strong>on</strong> for<br />
colleagues who were in the disgraced pers<strong>on</strong>’s<br />
line to leave the company.<br />
Have a questi<strong>on</strong> <strong>on</strong> Korean corporate<br />
culture? Send it to us at:<br />
wine<strong>on</strong>wednesdayseoul@gmail.com.
WoW Interview<br />
Cathy<br />
Hwang<br />
Regi<strong>on</strong>al Admissi<strong>on</strong>s Manager<br />
Laureate Internati<strong>on</strong>al Universities<br />
20 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
Thanks for agreeing to be interviewed for<br />
the first issue of <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong>! Why<br />
d<strong>on</strong>’t we start by you telling our readers a<br />
little about yourself and what you do.<br />
It’s my pleasure! I work as a regi<strong>on</strong>al admissi<strong>on</strong>s<br />
manager for Laureate Internati<strong>on</strong>al Universities<br />
which is a network of 80 different universities<br />
across the globe and based in Baltimore,<br />
Maryland. In my current role, I represent five<br />
universities within the arts and design educati<strong>on</strong><br />
vertical of the company that have campuses in<br />
Italy, New Zealand and the United States while<br />
c<strong>on</strong>ducting marketing campaigns and other<br />
market development initiatives in Korea.<br />
“Try everything<br />
at least <strong>on</strong>ce<br />
before you die.”<br />
I believe in the motto “try everything at least<br />
<strong>on</strong>ce before you die.” As a reflecti<strong>on</strong> of this,<br />
prior to holding my current positi<strong>on</strong>, I dipped<br />
my toes into various business sectors including<br />
symph<strong>on</strong>y orchestra management, journalism,<br />
broadcasting, tourism sales promoti<strong>on</strong>s before<br />
selecting educati<strong>on</strong>, All these experiences were<br />
valuable in that I am able to incorporate in my<br />
day-to-day work now.<br />
I also appear as a regular guest <strong>on</strong> a radio<br />
program <strong>on</strong> TBSeFM called The Classical<br />
Collecti<strong>on</strong> and write real time ec<strong>on</strong>omic news<br />
headlines and blurbs for SNL Financial, a H<strong>on</strong>g<br />
K<strong>on</strong>g-based finance intelligence and media<br />
company. In fact, I trained professi<strong>on</strong>ally as a<br />
classical pianist and am still a big enthusiast of<br />
music even though I have stopped pursuing this<br />
field professi<strong>on</strong>ally. I also love running and<br />
playing golf.<br />
What do you like most about your work?<br />
I get to manage my own schedule. Since the<br />
nature of my job requires quite a bit of travel<br />
within Korea or to the university campuses, I am<br />
able to work from a ‘remote office’ which means<br />
I can basically work from anywhere. My biggest<br />
challenge, however, is that I am solely<br />
resp<strong>on</strong>sible for our business results. To be<br />
h<strong>on</strong>est, though, I find this more thrilling than<br />
daunting in that, through the given setup of my<br />
job, I can come up with my own initiatives and<br />
executi<strong>on</strong> plans and see them actually come to<br />
life.<br />
What changes are you expecting in your<br />
life in <strong>2016</strong>?<br />
H<strong>on</strong>estly, not much because the New Year will<br />
just be an extensi<strong>on</strong> of what I did in 2015,<br />
namely work, learn, network, and enjoy all the<br />
fine things life can offer. I believe that focusing<br />
<strong>on</strong> daily goals and achievements help sustain my<br />
motivati<strong>on</strong> levels. I try to invest in learning,<br />
especially new languages. In fact, I’ve been<br />
studying Mandarin since August and can’t wait<br />
to speak the language fluently. It is too so<strong>on</strong> to<br />
say yet, but I may be able to tap into new<br />
markets within China or expand the scope of my<br />
job. WoW<br />
Cathy <strong>on</strong> Networking<br />
There is always something to take<br />
away from any c<strong>on</strong>versati<strong>on</strong>, so be<br />
open-minded and ready to listen.<br />
When you mix networking with<br />
great wine and live music, you will<br />
naturally be able to shake off any<br />
nervousness, so just enjoy yourself !<br />
Cathy Hwang can be c<strong>on</strong>tacted by email at<br />
cathy.hwang@laureatedesign.com.<br />
21 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
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Through the Grapevine<br />
A Quest for Value<br />
We’ve all been there. Seated at the table with a<br />
prospective client, a new love interest, or even<br />
just friends when the wine list comes round.<br />
Sadly, most people look uncomfortable as they<br />
mumble, “I d<strong>on</strong>’t know anything about wine,”<br />
while others simply opt for a beer. Of course,<br />
there’s nothing wr<strong>on</strong>g with that, but most<br />
people do want to know which wine to pick,<br />
what to avoid, and genuinely have the c<strong>on</strong>fidence<br />
to choose something pleasurable from the menu<br />
or while at the wine shop. To this end, here are a<br />
few tips:<br />
White wines are safe bets!<br />
Whites wines are a refreshing accompaniment to<br />
almost any meal. As a safe choice when ordering,<br />
try a Sauvign<strong>on</strong> Blanc. This grape is light, with<br />
a zesty zing that creates a mini-wall around the<br />
fruit flavors to help you enjoy this grape with<br />
food. There are some delicious opti<strong>on</strong>s from New<br />
Zealand out there like Rapaura Springs and Two<br />
Rivers. If you prefer something French, why not<br />
try a Cotes du Gascoigne? <str<strong>on</strong>g>Wine</str<strong>on</strong>g>s from this<br />
grape are crisp and aromatic, with cool notes of<br />
citrus and tropical fruits, and can be had for a<br />
fracti<strong>on</strong> of the price of more established French<br />
regi<strong>on</strong>s.<br />
Reds – Choices choices…<br />
The go-to grape for reds is Cabernet Sauvign<strong>on</strong>,<br />
as it is so plump and fruity, even a bad producer<br />
will have a tough time screwing it up. If Left<br />
Bank Bordeaux prices put you off, however,<br />
Australia and the United States make excellent<br />
fruit-forward examples that many find more<br />
accessible. For something a little light, try<br />
Grenache. French Cotes du Rh<strong>on</strong>e blends are<br />
often more predominantly made from this grape<br />
and can be found at a good price. For Spanish<br />
wines, we recommend wines labeled Crianza,<br />
which designates that the Tempranillo grape has<br />
been aged in oak barrels for 2 years with at least<br />
6 m<strong>on</strong>ths in oak before going <strong>on</strong> sale. This period<br />
of aging gives the Tempranillo grape real depth<br />
and smooth vanilla t<strong>on</strong>es that are accessible to<br />
both novices and afici<strong>on</strong>ados alike.<br />
Pass <strong>on</strong> the house wines<br />
A restaurant’s house wine is more often than not<br />
the biggest rip-off <strong>on</strong> the menu, as <strong>on</strong>e glass<br />
generally pays for the whole bottle. Instead, try<br />
selecting the sec<strong>on</strong>d or third cheapest for a lot of<br />
extra quality at <strong>on</strong>ly a small mark-up. In fact,<br />
very often it is the wines at the higher end of the<br />
list that are the best value, as restaurants add an<br />
absolute value to the bottle rather than a<br />
percentage mark-up.<br />
Vineworks Korea offers wine educati<strong>on</strong>, tastings<br />
and c<strong>on</strong>sulting. www.vineworkskorea.com.<br />
24 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
What brought you to Korea and where were<br />
before you came?<br />
I’ve always been in the relocati<strong>on</strong> and moving<br />
(now called mobility) industry. By 2013, I had<br />
been working in Japan for 22 years and was<br />
based in Yokohama. Although I was challenged<br />
and happy at the firm I was with, <strong>on</strong>e of my<br />
competitors was the absolute industry leader,<br />
and I had had a secret ‘corporate crush’ <strong>on</strong> them<br />
for years! The name of the organizati<strong>on</strong> was<br />
Santa Fe Relocati<strong>on</strong>s. Although I had never<br />
imagined I would leave Japan (I have family<br />
there), Santa Fe had c<strong>on</strong>tacted me and inquired<br />
if I was interested in being country manager at<br />
Santa Fe Korea. I d<strong>on</strong>’t think I have ever<br />
resp<strong>on</strong>ded with a quicker and louder “YES” in<br />
my whole life!<br />
“<br />
With offices in 56<br />
countries, Santa Fe is<br />
<strong>on</strong>e of the largest global<br />
relocati<strong>on</strong> companies<br />
in the world.<br />
”<br />
What exactly does Santa Fe do and what kind<br />
of market is Korea?<br />
Santa Fe Relocati<strong>on</strong> Services provides global<br />
assignment and relocati<strong>on</strong> management, visa and<br />
immigrati<strong>on</strong> assistance, area orientati<strong>on</strong> and<br />
settling-in assistance, temporary housing, home<br />
and school search, tenancy management,<br />
household goods moving, intercultural and<br />
language training, and expense management.<br />
With offices in 56 countries, Santa Fe is <strong>on</strong>e of<br />
the largest global relocati<strong>on</strong> companies in the<br />
world. As we started in this industry in 1892,<br />
Santa Fe is <strong>on</strong>e of the oldest, as well! As our<br />
Korea office opened in 2007, we are still a young<br />
stati<strong>on</strong> within the group, but have been <strong>on</strong>e of<br />
the fastest growing. Korea’s ec<strong>on</strong>omic growth<br />
over the last 3 decades is globally unprecedented<br />
and we are excited and prepared for this to<br />
c<strong>on</strong>tinue. It’s a growth market.<br />
What is the most impressive place you've<br />
been in Korea and why?<br />
You know, I find myself in a perpetual state of<br />
being impressed in Korea. There is so much<br />
beauty in this country, and it’s such a dynamic,<br />
evolving place that it’s hard not to feel a sense of<br />
c<strong>on</strong>stant admirati<strong>on</strong>. Our office is located right<br />
next to Insad<strong>on</strong>g and Gye<strong>on</strong>gbok Palace. I<br />
cannot tell you how many times I have taken out<br />
my ph<strong>on</strong>e and taken pictures of Sej<strong>on</strong>gdaero. It’s<br />
not often you have an impressive statue in the<br />
middle of a 60-meter wide street that leads to a<br />
beautiful palace gate often seen in news reports<br />
from around the world. Although there may<br />
likely be more magnificent and culturally<br />
significant places in the country, this <strong>on</strong>e area<br />
c<strong>on</strong>stantly grabs my attenti<strong>on</strong> and heads my list<br />
of impressive places.<br />
“<br />
I find myself in a<br />
perpetual state of being<br />
impressed in Korea.<br />
”<br />
As the country head of a relocati<strong>on</strong> company,<br />
what are the must-knows for some<strong>on</strong>e so<strong>on</strong><br />
to arrive in Korea?<br />
When I arrived in Korea, I assumed that because<br />
I had been in Asia for so many years, that I<br />
would just walk in and it would be smooth<br />
sailing. Boy, was I wr<strong>on</strong>g! And for this very<br />
reas<strong>on</strong>, our business is flourishing here in Korea,<br />
especially our ‘soft services’ (or as I call our<br />
‘software’). Soft services are services such as visa<br />
and immigrati<strong>on</strong>, orientati<strong>on</strong>, settling in, and<br />
home search am<strong>on</strong>g others. My mistake was<br />
thinking I could arrange all these things myself,<br />
and at the same time, manage to get straight to<br />
work and settle into the business here.<br />
Fortunately, I was able to have my team quickly<br />
engage and take care of it all! The experience<br />
truly gave me a first-hand look at the value that<br />
our services bring. So my answer to your<br />
questi<strong>on</strong> is, the must-knows are the Santa Fe e-<br />
mail address and ph<strong>on</strong>e number! WoW<br />
26 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
At The Bank<br />
Preparing for Retirement<br />
Part I –<br />
Company Pensi<strong>on</strong> Plans<br />
Paul Sharkie, Foreign Client<br />
Business Development & Marketing<br />
Manager at Shinhan Bank, writes <strong>on</strong><br />
current banking issues.<br />
The two most comm<strong>on</strong> types of<br />
company pensi<strong>on</strong> plans are Defined<br />
Benefit (DB) and Defined C<strong>on</strong>tributi<strong>on</strong><br />
(DC). These are set to completely<br />
replace the old severance pay system<br />
and force employers who previously<br />
gave no provisi<strong>on</strong> at all to adopt the<br />
very minimum of standards. For newly<br />
established companies, the law mandates<br />
that this should happen in the first year<br />
of business, and for older companies,<br />
the proposed amendments will ensure<br />
adopti<strong>on</strong> by a certain date according to<br />
the number of employees.<br />
Defined Benefit Plans<br />
Defined benefit plans guarantee a lump<br />
sum based <strong>on</strong> your salary and the<br />
number of years you have worked for a<br />
company. It is the employer who will<br />
c<strong>on</strong>trol, c<strong>on</strong>tribute to your plan, and<br />
also bear the risk and expense to invest<br />
in order to fund the sums promised to<br />
each employee, and thus, they are<br />
declining in popularity.<br />
Defined C<strong>on</strong>tributi<strong>on</strong> Plans<br />
In c<strong>on</strong>trast, DC plans hold more risk and<br />
resp<strong>on</strong>sibility for employees as they<br />
must c<strong>on</strong>trol the plan. Under DC plans,<br />
it is the resp<strong>on</strong>sibility of the pensi<strong>on</strong><br />
vendor to individually advise employees<br />
<strong>on</strong> their investments. For those who are<br />
risk-averse or prefer less involvement,<br />
investing in fixed-income products is<br />
safest.<br />
Performance-based products do bring<br />
more risk to the table, but they can<br />
potentially earn you more than your<br />
intended salary increase. For certain, any<br />
resp<strong>on</strong>sible vendor will advise you before<br />
investing and warn you in advance of<br />
any likelihood that your funds<br />
depreciating.<br />
One key advantage is that not unlike DB<br />
plans, DC c<strong>on</strong>tributi<strong>on</strong>s are made by the<br />
employer, although employees also have<br />
the opti<strong>on</strong> of making additi<strong>on</strong>al<br />
payments if they wish. This can<br />
(depending <strong>on</strong> the investment opti<strong>on</strong>s<br />
you select) also dramatically increase the<br />
amount you save.<br />
Whichever plan your company decides to<br />
go with, regular c<strong>on</strong>tributi<strong>on</strong>s will be<br />
made into the scheme until you choose to<br />
leave the company and/or retire, at<br />
which point you may choose to receive a<br />
lump sum, annuities or a combinati<strong>on</strong> of<br />
both.<br />
28 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
Cool People I<br />
Kihak Lim<br />
The<br />
chef-owner of two of Seoul’s French cuisine must-visits,<br />
L’Espoir du Hibou and La Cave du Coch<strong>on</strong>, and winner of the<br />
Blue Ribb<strong>on</strong> Survey’s 2015 Chef of the Year Award, recently sat<br />
down with <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> for a rare interview.<br />
29 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
Cool People I<br />
How did you become interested in French<br />
food?<br />
My grandfather was the first pers<strong>on</strong> to<br />
introduce Korean food in Japan, so I felt a desire<br />
early <strong>on</strong> to introduce a previously unfamiliar<br />
food to Koreans. It wasn’t that I was initially so<br />
interested in French cuisine, but while in the<br />
United States, I learned how complex French<br />
food was. There was a weak recogniti<strong>on</strong> of<br />
French food in Korea and so I thought, ‘Great!<br />
This is it!’ Ever since, I’ve been working toward<br />
improving the awareness of French food here.<br />
In c<strong>on</strong>siderati<strong>on</strong> of the relatively low-level of<br />
appreciati<strong>on</strong> of French food here, let al<strong>on</strong>e<br />
charcuterie, why open La Cave du Coch<strong>on</strong>?<br />
Up<strong>on</strong> realizing that I needed more charcuterie<br />
while at L’Espoir du Hibou, I started to study<br />
how to make it. I recognized how diverse this<br />
type of food was and became interested in<br />
expanding my repertoire of dishes. I did feel,<br />
however, that it wasn’t easy to fully explore<br />
charcuterie at L’Espoir. Thus, with La Cave du<br />
Coch<strong>on</strong>, I am making a broader array of foods<br />
that fit into the category of charcuterie.<br />
How has the general public resp<strong>on</strong>ded to<br />
charcuterie?<br />
Although many Koreans are unfamiliar with<br />
charcuterie, many do know c<strong>on</strong>fit, a type of<br />
charcuterie. Some charcuterie varieties which<br />
can be enjoyed as a main dish are also becoming<br />
more popular. As time goes by, however, I think<br />
30 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong><br />
this will change and the general public will<br />
become more comfortable trying and enjoying<br />
the various types of charcuterie.<br />
What should the general public know about<br />
charcuterie?<br />
I d<strong>on</strong>’t think it’s necessary for people to become<br />
charcuterie afici<strong>on</strong>ados. It’s <strong>on</strong>e of those foods<br />
that people should try and decide if they like it<br />
or not. For example, in Korea we have h<strong>on</strong>geo<br />
(fermented skate). It is obviously liked by some,<br />
and not by others. That’s fine. I think it’s better<br />
for people to develop an appreciati<strong>on</strong> for<br />
charcuterie. Over time, they will begin to<br />
recognize that charcuterie is d<strong>on</strong>e this way in<br />
this regi<strong>on</strong> and that way in that regi<strong>on</strong>. As for<br />
me, I’m just happy and inspired to see more<br />
people willing to try to enjoy this kind of food.<br />
In the case of our customers, some d<strong>on</strong>’t prefer<br />
meats which are served cold. Furthermore, there<br />
are some kinds of charcuterie which are cooked<br />
first and then pressed into a form, while other<br />
varieties are raw and pressed into shape. From<br />
the perspective of the average pers<strong>on</strong>, they both<br />
seem to be the same, that is, cold pressed meats,<br />
but in fact, they are different. I like that people<br />
can develop their own pers<strong>on</strong>al tastes in terms<br />
of which type of charcuterie they like. It’s my<br />
hope that instead of simply saying, ‘I like<br />
charcuterie’ or ‘I d<strong>on</strong>’t like charcuterie’, that<br />
people will explore the different kinds of<br />
charcuterie and find types they like.<br />
Of course, it will take time for this to happen,<br />
but of course I enjoy watching this process of<br />
familiarizati<strong>on</strong> take place. I see some of my<br />
customers from L’Espoir come here to try a<br />
broader variety of charcuterie, while first-time<br />
customers come because it’s trendy, buy a lot at<br />
<strong>on</strong>e time, find that they d<strong>on</strong>’t like it and then<br />
never return. I guess in this light, it’s best to<br />
develop an appreciati<strong>on</strong> of charcuterie gradually.<br />
WoW
Cool People II<br />
Talk<br />
To<br />
Him<br />
In<br />
Korean<br />
Hyunwoo Sun<br />
Founder<br />
Talk To Me In Korean<br />
31 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
Cool People II<br />
Please tell us a little about yourself.<br />
My name is Hyunwoo Sun. I teach languages for<br />
work, and I breakdance and do acrobatics as<br />
hobbies. I teach languages because I really want<br />
to help other people experience how amazing (as<br />
well as useful) it is to be able to speak a new<br />
language. I travel a lot, make a lot of videos for<br />
my YouTube channel, and generally enjoy<br />
learning new things by finding my own<br />
‘learning hacks’.<br />
You founded Talk To Me In Korean. Could<br />
you share with our readers what TTMIK is?<br />
Talk To Me In Korean, or TTMIK as it’s known<br />
<strong>on</strong> social media, is a website and <strong>on</strong>line<br />
community (www.talktomeinkorean.com) where<br />
people can not <strong>on</strong>ly start learning Korean but<br />
also achieve real fluency and get motivati<strong>on</strong> to<br />
keep learning Korean. I made the website back in<br />
2009 with two other friends, and now I believe it<br />
is the most widely known website in the world<br />
when it comes to teaching Korean.<br />
We have published more than 1,000 free less<strong>on</strong>s<br />
<strong>on</strong> our site, and currently have dozens of<br />
textbooks, audiobooks, and e-books that we sell<br />
<strong>on</strong> our <strong>on</strong>line bookstore. So we generate the<br />
necessary revenue through book and e-book<br />
sales, and try to provide as much free c<strong>on</strong>tent as<br />
possible. We are currently <strong>on</strong>ly teaching in<br />
English, except for <strong>on</strong>e Hangeul book we<br />
published in Spanish and another book coming<br />
so<strong>on</strong> in Chinese.<br />
You have a huge following <strong>on</strong> social media.<br />
How did you become so well known?<br />
When we first started the site, we didn't have<br />
any promoti<strong>on</strong>al channels or sufficient funds to<br />
place ads anywhere, except for the 2,000<br />
subscribers that I had <strong>on</strong> my pers<strong>on</strong>al YouTube<br />
channel back then. I started by telling them<br />
about this ‘new’ project, and asked them to check<br />
it out. Word spread quickly and thus, it was then<br />
that I learned the real power of social media and<br />
the word of mouth. After that, we just focused<br />
<strong>on</strong> creating high-quality c<strong>on</strong>tent and people kept<br />
telling their friends about us. I still think that's<br />
the best way to promote a site – to make it a site<br />
that's worth talking about. Apart from that, we<br />
post our c<strong>on</strong>tent through various social media<br />
channels, so that whoever is using any platform<br />
has an opti<strong>on</strong> to follow us <strong>on</strong> their favorite social<br />
media site.<br />
“To improve fluency, the most<br />
important thing is to keep<br />
putting yourself in situati<strong>on</strong>s<br />
where you ask yourself, ‘How<br />
do I say that in Korean?’<br />
”<br />
a comm<strong>on</strong><br />
English is becoming more of<br />
language in Korea. Why do you think it's<br />
important to learn Korean? Any tips for<br />
improving fluency?<br />
Even though you can see more and more people<br />
in Korea who speak English (to varying<br />
degrees), the majority of Koreans <strong>on</strong>ly speak<br />
Korean. Especially when it comes to doing<br />
business and getting a job, speaking good<br />
Korean is, and for a l<strong>on</strong>g time will still be,<br />
essential, as Korean companies which are now<br />
hiring foreign employees will rarely c<strong>on</strong>sider a<br />
candidate who is not c<strong>on</strong>versant in Korean.<br />
To improve fluency, the most important thing is<br />
to keep putting yourself in situati<strong>on</strong>s where you<br />
ask yourself, “How do I say that in Korean?” as<br />
often as possible. When you have curiosity, you<br />
will learn no matter what study method you<br />
choose. The Talk To Me In Korean team will<br />
c<strong>on</strong>tinue to work hard to help people stay<br />
motivated like that. WoW<br />
32 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> Overview<br />
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3,000 members of the internati<strong>on</strong>al and Korean business community<br />
which are part of the <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> networking event<br />
database and Facebook page. The magazine will include:<br />
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35 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong>
<str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong><br />
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Advertising in <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> E-magazine is a great way for<br />
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36 <str<strong>on</strong>g>Wine</str<strong>on</strong>g> <strong>on</strong> <strong>Wednesday</strong> <strong>February</strong> <strong>2016</strong><br />
3+ Issues Design Fee**<br />
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