Listen in on an intimate, one-on-one conversation with a chef or restaurateur each week. Eli Sussman, a chef and cookbook author, interviews chefs and restaurateurs he admires about their childhoods, first jobs in food, and the paths that led them to become who they are today. From how it all began, to where they are now, and everything in between, this is The Line.
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Listen in on an intimate, one-on-one conversation with a chef or restaurateur each week. Eli Sussman, a chef and cookbook author, interviews chefs and restaurateurs he admires about their childhoods, first jobs in food, and the paths that led them to become who they are today. From how it all began, to where they are now, and everything in between, this is The Line.
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.
The Line
Listen in on an intimate, one-on-one conversation with a chef or restaurateur each week. Eli Sussman, a chef and cookbook author, interviews chefs and restaurateurs he admires about their childhoods, first jobs in food, and the paths that led them to become who they are today. From how it all began, to where they are now, and everything in between, this is The Line.
