The creative sport of cooking
Brendan James Mahoney. Executive chef Renaissance Seoul Hotel
But it would be a mistake to think that life as a chef is just a job. The industry is vast and complex and most chefs are aware of this fact.
As Brendan James Mahoney, executive chef at the Renaissance Seoul Hotel in Yeoksam-dong, southern Seoul, says, cooking is an adventure, not a destination.
With cooking, “you will never know it all,” the 47-year-old chef said.
A fresh-baked pizza at The Kitchen Salvatore Cuomo. Provided by the restaurant
“The culinary area always intrigued me, as it allows you some creativity and it is very physical,” Mahoney said. “So it sometimes reminds me of a sport where you are mentally and physically exhausted and you have a feeling of either winning or losing at the end of the meal based on your preparation and performance.”
And having always been athletic and artistic, he says the work fits his personality.
Mahoney says he has a persistent need to know as much about his profession as possible, so he enjoys visiting restaurants around town.
A few months back, he visited The Kitchen Salvatore Cuomo, (02) 3447-0071, an Italian restaurant in Apgujeong-dong, southern Seoul. He said he was attracted by the modern yet casual atmosphere and the open kitchen with its well-crafted pizza oven. His recommendation? The pizza, of course.
“I was dining with a group of Italian chefs from around Seoul and they commented on the use of high-quality Italian ingredients,” he said. “One was fresh mozzarella from South Italy, which is sacred for Italians.”
By Lee Eun-joo [angie@joongang.co.kr]
with the Korea JoongAng Daily
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