“MOSAIC helps us fill our vacancies right away. The individuals that we have hired have worked out very well.”

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Chef Seungmin Han

Chef Seungmin Han started out studying business in Houston, Texas, while working in franchised restaurants to pay his way through school. His experiences led him to develop an interest in cooking and, upon his return to South Korea, he wanted to learn everything he could about the culinary industry.

Deciding to move to Canada to pursue a career as a chef, Chef Han worked his way up the ranks in the Canadian restaurant industry, where he was fortunate to study under some of the best chefs in the country. The more he learned about world cuisines, the more he wanted to create traditional Korean dishes in a whole new way.

Chef Han uses the basic flavours of South Korea as his canvas, and his French and Japanese culinary training as his medium to paint his culinary masterpieces.

“The food in Korea is more fusion than ever before and we can recreate most of our dishes here. Meat, fish, seafood, and produce sourced locally are all easy to access and not much different from local ingredients in Korea,” explained Chef Han.

His style of cooking can be time consuming and complex, or it could be as simple as 1,2,3 – recreating dishes every Korean family eats in their own home. Using fresh local salmon, Chef Han shares a recipe for a traditional Seoul food that transcends the social strata of Korea.

 

Recipes:
Bibimbob with Salmon and Sesame Cream Sauce

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