In-Class Report: Dessert Menu Development Based on Chef Eunji Lee

This report examines the dessert menu development of Chef Eunji Lee, drawing insights from an article in So Good magazine. It analyzes her collaborative process with Executive Chef Kim, emphasizing the influence of seasonal ingredients like summer fruits and winter citrus. The report highlights factors that influence her creations, such as the desire to bring joy through food and her focus on molecular Korean cuisine. Specific examples, including the Raspberry flower tart and Fig tart, showcase her use of seasonal ingredients and unique flavor combinations. The report also explores how Chef Lee integrates her cultural background to serve desserts in a modern way, using pure ingredients to enhance the dining experience. The final section connects Chef Lee’s approach to broader lifestyle influences, emphasizing the impact of food, restaurants, fashion, and culture on daily life.

Running head: BAKING AND PASTRY MENU PLAN AND DE (SEC 003)
BAKING AND PASTRY MENU PLAN AND DE (SEC 003)
Name of the Student
Name of the University
Author Note

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BAKING AND PASTRY MENU PLAN AND DE (SEC 003)
Question 1: In case of making new desert menu, Chef Lee selects the seasonal ingredients like
fruits of summer like pear, or a winter fruit like citrus. The supporting ingredients are then
chalked to combine with the fruits while making a new dessert or pastry (sogoodmagazine.com
2020). Chef Lee takes advice from Chief Chef Kim, for putting ingredients that will provide a
complete balance and taste in one pastry. Taking advices from an experiences chef helps her to
create delicious pastries, providing her learning new baking and cooking styles.
Question 2: The factors that influence her to make desserts for her menu is that she likes to
make people happy in this fastest and busy world (Leng et al., 2017). Her mission consists of
providing tasty food to customers, which can influence her to try out new things.
Question 3: Chef Lee’s creation off pastries are unique and creative, and many of pastries are
focused on Molecular Korean food, which provides her to experiment with seasonal fruits. For
example, like Raspberry flower tart and the Fig tart. To make a raspberry tart the main
ingredients include raspberries, sugar, flour, butter, milk, eggs. The main twist is making the
outer crust of the tart which. In case of fig tarts, there is a need of fresh figs, and the sweet tart is
given a layer of cream, fig extracted jam as well as fresh figs (cooking.nytimes.com, 2020).
Question 4: Chef Lee generally represents the concept of molecular food, which is a
combination of Korean food that is presented in modern way. Chef Lee prefers to use pure
ingredients, which have less chemical content, providing, people coming to her restaurant named
“Jungsik”, rich taste of pastries.

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BAKING AND PASTRY MENU PLAN AND DE (SEC 003)
Question 5: Like Chef Lee, many factors affect our daily life food, restaurants, fashion, lifestyle,
which brings a meaning to our life, the factors helps in inculcating the desire of living our life in
a certain manner.
References
cooking.nytimes.com, (2020). Fresh Fig Tart Recipe. [online] NYT Cooking. Available at:
<https://cooking.nytimes.com/recipes/1018261-fresh-fig-tart> [Accessed 29 March
2020].
Leng, G., Adan, R. A., Belot, M., Brunstrom, J. M., de Graaf, K., Dickson, S. L., ... & Reisch, L.
A. (2017). The determinants of food choice. Proceedings of the Nutrition Society, 76(3),
316-327.
sogoodmagazine.com (2020). Eunji Lee: ‘I want to be a good leader, not just a good pastry chef’
-. Retrieved 29 March 2020, from https://www.sogoodmagazine.com/pastry-blog/from-
chef-to-chef/eunji-lee-want-be-good-leader-not-just-good-pastry-chef/