Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
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Chef Jae Jung
Manage episode 323415368 series 2612703
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
On today’s episode, I welcome Chef Jae Jung, the chef and owner of KJUN, a Korean-Cajun pop-up currently operating in New York City.
A graduate of the CIA, she moved to New Orleans where she became enamored by Cajun cuisine. Since moving to NYC in 2014 she has worked at Oceana, Le Bernardin, the NoMad Restaurant, and most recently as the sous chef of Café Boulud. In 2021, she launched KJUN as a pop-up operating out of a ghost kitchen, introducing New Yorkers to the exciting blend of Korean and Cajun flavors.
She has been featured in the New York Times, Eater, FOOD & WINE Magazine, Bon Appétit Magazine, the New Yorker, and Bloomberg Pursuits, which recently named KJUN one of the Best New Restaurants in New York. And she is appearing on this season of Top Chef 19.
On this episode, we spoke about growing up in Korea and moving alone to the US, the cuisine of New Orleans, and finding your own culinary style while working in some of the best kitchens in the world. Now, onto the episode.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website, and more. Go to heritageradionetwork.org/biz to become a business member today.
Photo Courtesy of Bravo and Emily Shur.
Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!
theLINE is Powered by Simplecast.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
130 episodes
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Manage episode 323415368 series 2612703
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
On today’s episode, I welcome Chef Jae Jung, the chef and owner of KJUN, a Korean-Cajun pop-up currently operating in New York City.
A graduate of the CIA, she moved to New Orleans where she became enamored by Cajun cuisine. Since moving to NYC in 2014 she has worked at Oceana, Le Bernardin, the NoMad Restaurant, and most recently as the sous chef of Café Boulud. In 2021, she launched KJUN as a pop-up operating out of a ghost kitchen, introducing New Yorkers to the exciting blend of Korean and Cajun flavors.
She has been featured in the New York Times, Eater, FOOD & WINE Magazine, Bon Appétit Magazine, the New Yorker, and Bloomberg Pursuits, which recently named KJUN one of the Best New Restaurants in New York. And she is appearing on this season of Top Chef 19.
On this episode, we spoke about growing up in Korea and moving alone to the US, the cuisine of New Orleans, and finding your own culinary style while working in some of the best kitchens in the world. Now, onto the episode.
Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website, and more. Go to heritageradionetwork.org/biz to become a business member today.
Photo Courtesy of Bravo and Emily Shur.
Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!
theLINE is Powered by Simplecast.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
130 episodes
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Similar to The Line
Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
…
continue reading
In this Bon Appétit podcast feed, you can find all our episodes of Dinner SOS, and new episodes of Bake Club each month. Write to us [email protected] or at [email protected]!
…
continue reading
Call them changemakers. Call them rule breakers. We call them Redefiners. And in this provocative podcast, we explore how daring leaders from across industries and around the globe are redefining their organizations—and themselves—to create extraordinary impact in today’s rapidly changing world. In each episode, Russell Reynolds Associates Leadership Advisor Hoda Tahoun and former CEO Clarke Murphy host engaging, purposeful conversations with leaders in and out of the business world who shar ...
…
continue reading
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
…
continue reading
Investigating every aspect of the food we eat
…
continue reading
The podcast about chain restaurants. Comedians Mike Mitchell and Nick Wiger review fast food/sit-down chains and generally argue about food/everything.
…
continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
Hosts Isaac Butler, Ronald Young Jr., and June Thomas interview creative people about how they write, compose, paint, and more.
…
continue reading
The Partnership Economy explores the power of partnerships through candid conversations and stories with industry leaders. Our hosts, David A. Yovanno, CEO and Todd Crawford, Co-founder, of impact.com, unpack the future of partnerships as a lever for scale and an opportunity to put the consumer first.
…
continue reading
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