Food. Curated.

Season 2013 Episode 05.02.13

On Why We Cook, Chef Sung Park: To Break Taboos and To Create

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"I wanted to make upscale food more accessible, because that's the way I want to eat." Meet Sung Park, the chef and owner of Bistro Petit in Brooklyn, a tiny, unassuming, 10-seater restaurant entirely devoted to unique, bold-flavored Korean French cuisine. Yes. You read that right: Korean French cuisine. Chef Park specializes in the novel - breaking taboos and creating new possibilites in food - proving to doubtful colleagues that you can marry Korean & French flavors and technique. As Chef Park explained to me, "it's all about balance". But, achieving that balance didn't come easy, in fact, it took close to a decade of working and reworking his ideas to finally understand. So, what's that moment of clarity like, when you finally know why you want to cook? Click play and find out. **A very special thank you to my pals Mike Thies and Topu Lyo of LIVE FOOTAGE for lending their beautiful, atmospheric music to this story. Thanks for watching food. curated. FOR THE FULL POST VISIT MY WEBSITE: Say hi on Twitter: Chat with me on Facebook: Bistro Petit:moreless

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