Report on Pastry Chef Lee's Dessert Menu and Culinary Influences

This report analyzes Pastry Chef Lee's approach to dessert menu development, drawing insights from an article in So Good magazine. The report examines her collaboration with Executive Chef Kim, highlighting the influence of culinary techniques. It explores the factors that inspire Chef Lee's creations, including her passion and the diverse sources of inspiration. The report provides examples of her seasonal ingredient-based desserts, detailing specific dishes and their flavor profiles. Furthermore, it discusses how Chef Lee integrates her Korean cultural background and knowledge to create modern, fusion desserts. The analysis also touches upon her philosophy of presentation and the importance of upskilling in the culinary arts. The report references the original article and provides a comprehensive overview of Chef Lee's innovative dessert-making techniques.

Running head: PASTRY ART
Pastry Art
Name of the student :
Name of the university :
Authors note:

1ReferencesReferences
1. Pastry Chef Lee collaborates with the Executive Chef Kim in crafting a dessert menu. This is
mainly done by sharing ideas, and with the executive chef, Kim as Kim knows a lot about the
savory and Lee knows about desert unique fusion food can be created through the collaboration
of creative ideas the dessert soy and sesame is an example.
2. According to the article, Chef Lee is influenced by passion and her love to make people eat.
She regularly visits bakery and pastry shops to find inspiration, and her inspiration basically
comes from everywhere ranging from savory dishes, different culture photos, magazines as well
as supermarkets. The chef also incorporate seasonal ingredients in the food menu (so good..
magazine, 2020)
.3. Chef Lee’s trademark style is using seasonal ingredients. One of the dishes is a chocolate
Christmas tree with red apple here. The flavor is chocolate, and the seasonal ingredient is a red
apple. The chef has also used fig tart and raspberry tart by modifying the tart with seasonal fruits.
The pear tart is a special mention here that is enriched with a cinnamon ginger punch.
4. Chef Lee is a Korean, and her knowledge in the Koran food is immense. Therefore, she tries t
create a fusion desert by incorporating the Korean food or Korean technique in presenting a new
dish in her customer. The Yuga Yakgwa is a great example where she has presented the
traditional Korean cake in a modern way.
5. I feel that cooking is not only about the taste but also about presentation skills. People first
see then I eat; therefore, I find my inspiration from small shops around the globe and try to bring
the flavors in my recipes and try to upskill by the presentation and to make the dish my own.

2ReferencesReferences
References
so good.. magazine. (2020). Eunji Lee: ‘I want to be a good leader, not just a good pastry chef’ -.
Retrieved 30 March 2020, from https://www.sogoodmagazine.com/pastry-blog/from-
chef-to-chef/eunji-lee-want-be-good-leader-not-just-good-pastry-chef/