Something Inside of Us Sleeps, The Sleeper Must Awaken

Milwaukee-dependent chef teaches Korean cooking courses, hosts pop-ups

Kristine M. Kierzek

Jenny Lee’s kitchen will normally have soy sauce, garlic and ginger. The creating blocks of her Korean cooking, these had been also the principal components in the first recipe her mother taught her when she moved away from household in La Crosse. 

While working as a journalist in upstate New York, Lee begun a meals weblog. At some point, she shifted gears, went to culinary university and started out working in eating places. She gained experience with Jean-Georges Vongerichten and Tom Colicchio, and in Milwaukee with Sanford’s Justin Aprahamian. 

When she turned a mother herself, her cooking took a new direction. In 2019, she founded Perilla Kitchen, teaching Korean cooking and executing pop-ups in the Milwaukee area. At present, her lessons by means of local recreation departments are scheduled at Nicolet Substantial University in May well and June, and at Franklin’s Forest Park Middle School in June, July and August. 

Korean spicy pork belly (Dwaeji bulgogi)

Blogger beginnings

I was residing in upstate New York and began a food items blog though I was a news reporter. … I was usually pondering about meals and what I would prepare dinner. 

My spouse was working as a paralegal in New York Town. A single day he said, “Why really do not you just go to culinary college?” Really? It would be a shell out cut. He was so supportive. “You chat about foods all the time. Just do it.” … I went to Intercontinental Culinary Center, at the time called French Culinary Institute. … They had a very good internship software. I ended up at Roberta’s in Brooklyn. I was entirely inexperienced. I was super gradual, the kitchen area was smaller. …