French chef takes enlightening culinary journey in Seoul
By Lee Hae-rin, 2022-03-16
Source: https://www.koreatimes.co.kr/www/culture/2022/03/135_325577.html#
When Damien Selme first visited Korea in the winter of 2009 as a Michelin chef, he did not see himself cooking for the G20 luncheon or at a five-star hotel in Seoul. Born in Seoul and adopted by French parents to a northeastern village Mancy of France at the age of eight months, Selme planned a short vacation to discover his roots in Korea.
“Back then, I didn't understand the Korean culinary culture, to be honest. For me, everything was just too spicy and red-colored and smelled very strong,” Selme said during the interview with The Korea Times at Andaz Seoul Gangnam, on March 4. “Eating ice cream in winter, hot soup in summer. As a foreigner, I was shocked, asking myself, 'Where am I?'”
To his surprise, the trip opened a whole new chapter in his career and another dimension of gastronomic experience. Traveling across the country by himself to the provincial cities of Busan, Jeonju, and Gyeongju and discovering new tastes, Selme said he soon fell in love with the country and its cuisine, naming Korean common foods like Gamjatang (pork back-bone stew) and Sundaeguk (soup of Korean sausage) as his comfort foods.
“I discovered it's not only spices, but there are also so many different foods in Korea that are quite healthy,” he said, expressing interest in the original use of fermentation, vegetables, and clear soups in Korean cuisine.
His interest in this new culture led him to settle down in the country and work at the Korean Furniture Museum in 2013. Within less than a year, he found himself involved in the country's biggest international event at the time, cooking for the first ladies' G20 luncheon as a sous-chef.
“It was a big challenge,” Selme recalled, explaining the pressure behind his then-mission to fit the tastes of 20 VIPs of different nationalities while managing the kitchen with a team of Korean chefs. The menu had to be authentically Korean, safe and accessible to foreign taste buds, and ready on time.”
In such international events, safety and timing are also critical, the chef explained. He was given 20 different lists of ingredients to avoid in case of triggering allergic reactions, while there was no room for delay or mistakes.
“It was a long process to accommodate all of the restrictions,” Selme said. “…requiring several internal tastings so as to control spices and saltiness in the preparation.
However, as fancy and grand as his experience on the international stage may seem, Selme said that the G20 luncheon was a small episode in his culinary journey. The real challenge is to be judged three times a day by the guests and his team in daily life.
“To be honest, it's just one small event in my career. It was a good experience, but I think the biggest challenge for a chef is on daily basis,” he said. “Our regular guests are pickier than these kinds of events.”
His experience in international kitchens deepened his understanding and love for Korean cuisine. Selme joined the Hyatt brand in 2017 and worked as the French Chef de Cuisine at Park Hyatt Busan from 2017 to May 2018, and Executive Sous-Chef at Park Hyatt Shanghai from 2018 to 2021.
“Korean food is very well-made, healthy instant food ― and I mean it in a good way. You just cook, boil, and you're done. There are not too many steps and you respect the ingredients,” Selme said, comparing it with Chinese cuisine, “where everything is heavy, oily, and deep-fried.”
His understanding of the country's cuisine fits well with the ambiance of Andaz, the young and trendy branch of the Hyatt brand in Apgujeong-dong, Seoul. Since this January, Selme has been leading the hotel's kitchen with 45 chefs.
“Here, we would like to offer our guests something more refreshing and appealing. That's why you see a lot of colors, herbs, and 'namuls' (Korean seasoned vegetables), as we try to be on point with the season. Always using premium ingredients, but simply made,” Selme said.
The chef now seeks to forge an authentic gastronomic heritage from diverse culinary and cultural backgrounds and feature them in the hotel's new menu with a Korean twist. Most importantly, his priority is passing down his experiences and culinary legacy to the next generation in the kitchen.
“I have to take care of the young chefs, they are the next generation. I try to train them by showing examples. It's not only guests that judge us, but also our team. You have to show your behavior, attitude, skills, and passion every day,” Selme said, explaining his philosophy on dedication and leadership.
That's why along with the classic “ppali-ppali,” which means “quickly” in Korean and is essential in a kitchen where there is no room for delay, “sugo hasseo,” or “well done,” is his most used Korean expression to his team members.
“You're not alone. If you succeed, it's teamwork,” Selme said.
ABOUT MEETING IN ANDAZ SEOUL GANGNAM
MEETINGS
With five event spaces spread across 377 sqm, meeting planners will soon discover the perfect venue for any corporate gathering from a board meeting for 10 to a cocktail for 250.
Directly connected to Apgujeong Station, Andaz Seoul Gangnam is in close proximity to the Gangnam business district and provides quality facilities and expert services for events ranging from small business meetings to large conferences. Make your next event a success with the help of a professional meeting planner at Andaz Seoul Gangnam.
Andaz Seoul Gangnam is equipped with meeting venues of various sizes. Beyond the Glass is 377 square metres and can be divided into four function rooms. Meanwhile, there are three Andaz Studios. These elegant and spacious meeting venues featuring an open kitchen, as well as Andaz Seoul Gangnam necessities such as AV systems, screens, high-speed internet and more can accommodate between 10 and 250 guests.
Professional Meeting Planner
Your dedicated meeting planner is ready to help organize your meeting from start to finish.
Hospitality Suites
Two plush suites on the top floor of the hotel are unique and impressive venues for meetings and events.
Reception
The spacious foyer is equipped with a semi-kitchen that can be customized for various purposes such as receptions and meeting breaks.
AV Technology
Andaz Seoul Gangnam is furnished with meeting necessities such as high-tech AV systems, built-in screens, LCD projectors, and more.
Complimentary Wi-Fi
Stay connected anywhere via high-speed Wi-Fi.
Private Entrance
Guests can conveniently attend events through a separate entrance that is directly connected to Apgujeong Station.
Special Events
Event spaces at Andaz Seoul Gangnam break the confines of traditional conference rooms by providing barrier-free spaces with open kitchens to encourage social interaction. With a convenient location in downtown Seoul, our inspiring studios are ideal for creative meetings, weddings and events.
Total Sleeping Rooms
241
Largest Space
377 sq m / 4,058 sq ft
SPACES
Andaz Seoul Gangnam features five studios ranging from 94–377 sqm, which can be opened up to accommodate up to 250 guests. With a generous pre-function area, a show kitchen for live culinary theatre, and a VIP / Bridal room, the studios can cater to anything from a small-scale meeting to a wedding banquet.
