University Assignment: Dessert Menu Development Report - Chef Lee

This report analyzes the dessert menu development of Chef Eunji Lee, as discussed in a So Good Magazine article. The report explores her collaborations with Executive Chef Kim, highlighting the influence of savory ingredients and special cooking techniques. It examines factors influencing her menu, including the blend of Korean and French elements, leadership skills, and the use of fresh, seasonal fruits. Examples of her creations, such as the "Wild Strawberry Tart" and "Raspberry Flower Tart," are provided, emphasizing the use of seasonal ingredients. The report also discusses how Chef Lee integrates her cultural background and knowledge to create modern desserts. The author agrees with Chef Lee's approach and provides an example of how they would draw inspiration from a savory dish to create a new dessert. The report concludes with references to the article and Chef Lee's Instagram profile.

Running head: DESSERT MENU
DESSERT MENU
Name of the Student:
Name of the University:
Author Note:

1DESSERT MENU
Answer 1.
According to the Pastry Chef Lee, the Executive Chef Kim is more experienced and
he knows about more savory ingredients along with newer and some special cooking
techniques which she can use in her newly created dessert menu. Thus she seeks advices from
him for making her dishes more balanced (Coral, 2019).
Answer 2.
The dessert menu created by Chef Lee must include some Korean dishes along with
the French dishes, which can be challenging some times. Along with that her leadership skills
are also necessary for the successful creation of a dessert menu. Chef Lee also likes to use
fresh seasonal fruits to create her dessert menu (Coral, 2019).
Answer 3.
Her “Wild Strawberry Tart” is based on the main ingredient strawberry, which is a
seasonal fruit of summer. Another creation of Chef Lee is the “Raspberry Flower Tart”,
which has the main ingredient Raspberry (instagram.com., 2020).
Answer 4.
Chef Lee understands different cultures along with the flavours and food that are
associated with the cultures. She uses her knowledge to mix up all those cultures and the
flavours associated with them to create new flavours and dishes (Coral, 2019).
Answer 5.
I agree with pastry chef Lee and an example of my source of inspiration can be a
savory dish. I may attempt to recreate the dish with different ingredients from the originals. I
may also attempt to include a new flavour in the dish, which I think will have a role in
evolving the dish.

2DESSERT MENU
References:
Coral, S. (2019). Eunji Lee: ‘I want to be a good leader, not just a good pastry chef’. So Good
Magazine. Retrieved from https://www.sogoodmagazine.com/pastry-blog/from-chef-
to-chef/eunji-lee-want-be-good-leader-not-just-good-pastry-chef/
instagram.com., (2020). Eunji Lee🇰🇰🇰🇰🇰🇰 (@eunji.leeee) • Instagram photos and videos.
Retrieved 31 March 2020, from https://www.instagram.com/eunji.leeee/