“I didn’t go to college and became a chef; it’s already been four years. It’s tough to survive in this field but I’m putting up with it because the work experience is so important.” “That must not have been an easy decision to make. What made you decide to become a chef?” “When I was in my 3rd year of middle school, I tried making fried rice for my parents, and they complimented me so much on it. I gained a lot of confidence from that to make it where I am today.” “Are there any original recipes you’re hoping to make?” “I want to try combining bulgogi and pasta.”
“전 대학교를 가지 않고 요리사가 됐어요. 벌써 4년 째인데, 이 분야는 힘든 일이 많지만 경력이 우선이라 일단 참고 버티고 있어요.” “쉽지 않은 결정이었을 텐데, 어떤 계기로 요리사가 되기로 결심했어요?” “중3 때 부모님께 볶음밥을 해드린 적이 있는데, 그 때 정말 칭찬을 많이 해주셨어요. 거기서 자신감을 얻어서 여기까지 왔네요.” “꼭 완성시켜보고 싶은 본인만의 요리가 있나요?” “전 불고기와 파스타를 합쳐보고 싶어요.”
1 teaspoon coconut oil, or butter 2 cloves garlic, minced 12 ounces cauliflower florets 1 cup water 1/2 teaspoon fine Himalayan salt, or more to taste black pepper, to taste
Saute the minced garlic in the coconut oil or butter in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned. Add the 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes, until the cauliflower is fork-tender and very soft.
Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids– the steam pressure can blow the lid off your blender!) Season with additional salt and pepper, if desired, and serve hot.