Alumni Spotlight: Jae Lee, 2016 California Culinary Arts Graduate
Meet the International Culinary Center alum.
After immigrating to America, Jae Lee owned and ran a successful Japanese restaurant. Over time though, he realized the need for a solid culinary education to build on and solidify his knowledge. Read the story of how Jae Lee went from 2016 California Culinary Arts graduate to Sushi Chef and General Manager of Kenji Sushi in San Jose, California.
There are times when you’re so tired from work, but still can’t hate it because you love what you do.” – Jae Lee
ICC: WHAT WERE THE STEPS AND THOUGHTS THAT LEAD YOU TO THE DECISION TO ATTEND THE ICC?
Jae: I was born and raised in Korea, and during my childhood days, I remember always making my own snacks after school. Even with the instant cup noodles, I tried something different by adding seafood and some spices to make a fancy noodle soup and I did this pretty much throughout my childhood days. After I graduated high school, I wanted to go to culinary school in the U.S. but I first had to take ESL classes and learn English. During those days, I worked part-time jobs in the food industry. After I got married, I thought skipping culinary school and owning my own business would be a good idea so I started my own Japanese restaurant. I owned this restaurant for seven years and although is was successful, I wished I knew more than just Japanese or Korean food. I wanted to broaden my knowledge in professional culinary techniques. I had regrets on not going to culinary school, so I sold my business and found ICC.
ICC: TODAY, YOU HAVE TAKEN ON RESPONSIBILITY IN YOUR FAMILY’S BUSINESS—HOW YOU GET INVOLVED WITH KENJI AND WHAT ARE SOME OF YOUR DAY-TO-DAY TASKS?
Jae: Working as a Sushi Chef and also in general management, I start my mornings off by making sure all staff members are prepared for the day. I check the receipt and quality of all deliveries for the day’s ingredients and I ensure the cleanliness of the restaurant. The task that gives me the most joy is creating a meal with raw fish behind the sushi bar while a customer is in front me watching how I make things. I love seeing the smiling faces of customers and hearing them tell me that they love what I made them.
I work at Kenji because my family owns the restaurant but, my main motivation is the style and the concept that this restaurant pursues. It blends in with my previous Japanese restaurant business and the new things I learned at ICC.
ICC: WHAT ADVICE WOULD YOU GIVE TO SOMEONE CONSIDERING ENROLLING IN CULINARY SCHOOL?
You should not hesitate to pursue a culinary education if you love sharing with people the food you’ve made. You learn so much in school! Even after owning my own restaurant business for 7 years, there’s still so much I learned. Coming to ICC was definitely one of the best decision I made throughout my career.
ICC: WHAT WERE YOUR GREATEST CHALLENGES AT SCHOOL AND HOW WERE YOU ABLE TO OVERCOME THEM?
Jae: My greatest challenge at school was attending evening classes while working full time but my passion for learning new things kept me going.
ICC: WHAT IS THE BEST INDUSTRY ADVICE YOU’VE EVER RECEIVED?
Jae: The best advice I’ve ever received was when one of my professors who said that most important thing about business is the ‘concept of the restaurant’. Because my career goal is to have my own restaurant again, I find this very practical advice.
ICC: TELL US ABOUT YOUR CURRENT ROLE AT KENJI SUSHI IN SAN JOSE?
Jae: I work as a Sushi Chef at Kenji and also do general management. I start my morning off by making sure all staff is covered, checking all deliveries for today’s ingredients and cleanliness of the restaurant. Creating a meal with raw fish behind the sushi bar, while a customer is in front of you watching how you make things; this is one of my joy of my job. Seeing the smiling faces of customers telling me they love what I made them.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.