08/31/2026
First stage/intership in Michelin one star addiert_restaurant in Vienna
It’s great chance to get out of home and learn a lot :) little bit needed courage to decide to get out of comfort zone but everything turned to be fine and tremendous experience
langoustine with gochujang bisque
There are finger lime and 술지개미 for acidity. That’s a kick it’s crazy
Plating and service time:)
Ban sang
Sotbap, banchans, wagyu
I think 6 hour cleaning out of 15hour working everyday
Clean everything with soap and alcohol
Seaweed salad with tomato water and perila oil. It’s just crazy
Flowers and herbs for ssam
Result : ssam
Literally they plate it with ruler
Happiest moment of the day. Throwing trash away mean it’s time to go home🙂
Every flower, herbs, vege from local farm. I think this is dedication and passion of what they do..
And i just found best banchan shop/mart in Vienna called ‘asiana’
I just wanna show you this place.. I almost cry after had their banchan and food..
Gimbap is also crazy
Quick refuel
12pm ~ 4pm working and everyone are happy
I was just home cook who have passion about Korean culinary cuisine. And i’ve been eager to learn more about cook and more. I was scared of getting out of comfort zone(home). But i got inspired by this guy Kenny Wu after watching his reels. I thought want to adventure the world i wanna know like him. So did that and now i’m happy to find new world:)
I’m ready to do intern/stage more for my passion🙂
