DIGITAL MAGAZINE [FALL 2023]

​Liana: What has been the most memorable part of your career so far?
Chef Jinhee: I believe that every moment I have embraced a new challenge in my career has been memorable. These challenges include events like the Stampede Chef Challenge, Gold Medal Plates competition, Canada Culinary Championships, PEI International Chef competition, Top Chef Canada, Wall of Chefs, and the opening of Jin Bar. I have faced numerous challenges in my career, and I am committed to continue doing so.

Liana: On September 28th, Jin Bar partnered with FABEFO and City & Country Urban Winery to host an exciting event called 'Slaysians Soiree: Hangawi Dine & Wine.' This event is in celebration of Korean Thanksgiving and aims to bring together fashion, beauty, and food, all under one roof at Jin Bar. What does this event partnership mean to you?
Chef Jinhee: Korean Thanksgiving (Hangawi) is one of the most significant family events. We feel incredibly fortunate to host the 'Slaysians Soiree' event, and our participating partners have shown us tremendous support, much like a family. We are deeply grateful to Liana, the driving force behind FABEBO, and to Chris Fodor, the Winemaker & Owner of City & Country Urban Winery, for their generosity and unwavering support.

I eagerly look forward to collaborating with them to bring to life the exclusively curated five-course menu, which will include dishes like 'Cornish Hen Dumpling' with Samgyetang broth, dates, scallion, and 'Gujeolpan' featuring pork tenderloin, carrot, egg, shiitake mushroom, cucumber, shrimp, zucchini, and a soy mustard sauce. Let us celebrate this special Korean holiday together!

Liana: There is this quote that once said, “Chefs don’t just cook with ingredients, they cook with passion and humor too.”. How does this quote personally and professionally relate with you and why so?

Chef Jinhee: I believe it goes beyond a mere passion for cooking; it encompasses understanding and possessing the knowledge of how to appreciate and handle ingredients to enhance or elevate their flavors. It is also about deriving enjoyment from the process and taking pride in the dishes you create.

Liana: Being a sports therapist and a former national athlete, could you illuminate your professional duties and engagements concerning Olympic, Paralympic, and elite athletes - which includes your involvement with the Toronto Titans, International Swimming League, and SMC Sports MTR?
Stephanie: In my professional journey as a sports therapist, I have had the privilege of encountering truly unique opportunities. Given my background as a former national athlete, I felt a strong calling to give back to the community that had once supported me.

My journey began in Calgary, where I crossed paths with Morgan Bird, a Paralympian swimmer. Our collaboration was highly successful, opening doors for me to work with Team Canada's Paralympic team. Subsequently, I had the honor of collaborating with Brent Hayden, a multi-Olympian, who brought his expertise to the inaugural year of the Toronto Titans.

The emergence of the International Swimming League (ISL) marked a significant shift in recognizing and rewarding swimmers as professional athletes for the first time. It was a moment of great honor when the Toronto Titans, representing twelve nations, approached me to lead their therapy team. This endeavor coincided with the challenges posed by the COVID pandemic. However, despite the obstacles, we had the unforgettable opportunity to compete in Budapest. It was a surreal experience, witnessing athletes from twelve different countries, who typically competed against each other, unite for a common purpose.

As their therapist, my primary responsibility was to facilitate their swift recovery and enhance their performance. The sense of unity and camaraderie among these elite athletes was unparalleled and underscored the significance of team spirit over individual achievements.

Liana: Your career is adorned with numerous accomplishments. Could you share the most valuable lessons you have garnered and provide any advice that you would impart to the succeeding generation in pursuit of their profession and passion similar to yours?
Stephanie: Through my journey, I have realized the importance of being true to oneself. I may not fit the conventional mold of a fitness model, but I have embraced my uniqueness, from underwater photoshoots to breaking stereotypes. Always be genuine, and do not shy away from showcasing your individuality. Life will throw challenges, but they are merely stepping stones towards growth. Believe in yourself, stay authentic, and remember, being different is your superpower!

Liana: What made you decide to transition and pursue a "new chapter" with Chef Jinhee Lee, when she decided to open Jin Bar and how has this contributed to your culinary passion since?
Chef Hyungjae: The foundation of our partnership lies in the trust Chef Jinhee and I have built over our years of working together in the culinary world. She has been an invaluable mentor and teacher throughout my journey in the kitchen. My aspiration was always to become an integral part of Chef Jinhee's team, so I dedicated myself wholeheartedly, hoping that she would recognize my dedication and talents.

Then, one day, she approached me with an exciting new project - Jin Bar. I eagerly embraced the opportunity, knowing that we could achieve remarkable things together. To this day, our collaboration remains strong, driven by trust. Sometimes, I complement her with my culinary skills, and at other times, I contribute my ideas and insights. I firmly believe that our working relationship creates a powerful synergy that enhances our culinary endeavors.

Liana: What has been the biggest accomplishment in your career so far? Is there anything you would like to pursue in your bucket list?
Chef Hyungjae: To be honest, I still consider myself a chef on a journey of growth. Along the way, I have been fortunate to experience some incredible moments in my culinary career. I never imagined that I would have the opportunity to appear on a TV show, or that I would embark on a business trip to another city for a cooking event.

Yet, one of the most significant achievements for me has been becoming a chef at Jin Bar, where we are currently enjoying success. I derive immense happiness from my work, and I am deeply grateful for the fantastic opportunities that have come my way.

Looking ahead, in the not-so-distant future, I have a dream of opening a small business where people can come together to savor great food and drinks while enjoying each other's company. It is a goal I am passionate about pursuing.