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國際時事跟讀VIP Ep.K906: From Soldier to Star Chef
Highlights 主題摘要：
- Military experience significantly shaped his culinary career - his time in the US Army taught him discipline and precision, while exposing him to diverse cultures that would later influence his innovative cooking style.
- His path to becoming a chef was completely unplanned - a chance encounter at Le Cordon Bleu redirected him from becoming a mechanic, demonstrating how unexpected moments can fundamentally change one's life trajectory.
- Returning to his Korean roots while maintaining global influences defined his success - relocating Mosu from San Francisco to Seoul allowed him to innovate Korean cuisine, ultimately earning three Michelin stars and establishing Seoul as a culinary destination.
Chef Sung Anh's path to culinary excellence began far from the kitchen. Born in Seoul and raised in San Diego from age 13, the Korean-American's first major life decision was joining the US Army, seeking adventure and travel opportunities. His military service took him across America, back to South Korea, and eventually to Iraq, where he served in an artillery unit during wartime. The experience proved transformative, exposing him to diverse cultures and teaching him valuable lessons about discipline and precision that would later shape his culinary career. During his service, he participated in significant operations, including the mission that led to the discovery of Saddam Hussein's bunker in 2003.
安成宰的廚藝卓越之路源自廚房以外的地方。他在首爾出生，13 歲時移居聖地牙哥，這位韓裔美籍人士人生的第一個重大決定是加入美軍，為了尋求冒險和旅行的機會。他的軍旅生涯帶他走遍美國，回到南韓，最後來到伊拉克，在戰時擔任砲兵部隊的一員。這段經歷徹底改變了他，讓他接觸到多元文化，也學到日後形塑其廚藝生涯的紀律和精準。在服役期間，他參與了重要任務，包括 2003 年發現海珊地下碉堡的行動。
A chance encounter outside Le Cordon Bleu cooking school in California changed everything. Originally planning to become a Porsche mechanic, Sung was intrigued by the sight of students in their chef whites and checked pants. After a conversation with the school counselor, he abandoned his mechanical aspirations and enrolled in culinary school. This spontaneous decision led him to work in some of America's most prestigious kitchens, including The French Laundry and Benu, where he refined his culinary skills under renowned mentors. His early exposure to cooking came from helping at his family's Chinese restaurant and growing up with his grandmother's traditional Korean cuisine.
一次在加州藍帶廚藝學院洛杉磯分校的偶遇，改變了一切。原本計劃成為保時捷的機械師，安成宰被學生們身著白色廚師服和格紋褲的景象所吸引。在與學校顧問談過之後，他放棄了機械師的志向，轉而進入廚藝學校。這個突如其來的決定讓他有機會在美國最負盛名的餐廳工作，包括 The French Laundry 和 Benu，在知名導師的指導下磨練廚藝。他最早接觸烹飪是在家族的中餐館幫忙，以及從小享用祖母的傳統韓式料理。
In 2015, Sung opened Mosu San Francisco, earning his first Michelin star within a year. However, the achievement didn't fully satisfy his creative ambitions. Driven by a desire to reconnect with his roots and innovate Korean cuisine, he relocated to Seoul in 2017. At Mosu Seoul, he developed a unique culinary style that breaks traditional boundaries, combining Korean ingredients with global influences. His signature dishes, like the abalone taco, reflect this fusion of cultures and earned the restaurant three Michelin stars in 2022, making it South Korea's only restaurant with this prestigious recognition. The success marked a significant milestone in Seoul's emergence as a global culinary destination.
2015 年，安成宰在舊金山開設了 Mosu San Francisco，一年內就獲得米其林一星。然而，這項成就並未完全滿足他的創意抱負。在重新連結根源和創新韓國料理的渴望驅使下，他在 2017 年遷回首爾。在首爾 Mosu Seoul，他發展出打破傳統界限的獨特烹飪風格，將韓國食材與全球風味融合。他的招牌菜，如鮑魚玉米餅，反映了這種文化融合，並為餐廳贏得 2022 年米其林三星榮耀，成為南韓唯一擁有此殊榮的餐廳。這項成就標誌著首爾躋身全球美食之都的重要里程碑。
Today, Chef Sung has expanded his influence beyond the kitchen. As a judge on Netflix's "Culinary Class Wars" and the owner of Mosu Hong Kong, he continues to push culinary boundaries while celebrating Korean artisans and ingredients. His meticulous attention to detail extends beyond food to every aspect of dining, including collaborating with local craftsmen to create custom tableware. This comprehensive approach to gastronomy has helped establish Seoul as a major food capital, with Sung at the forefront of its innovative fine dining scene. In early 2024, he was honored at Asia's 50 Best Restaurants ceremony with the Chefs' Choice Award, recognizing his pioneering role in developing modern Korean fusion cuisine.
如今，安成宰主廚的影響力已超越廚房範疇。作為 Netflix 實境秀《黑白大廚》的評審和香港 Mosu Hong Kong 的老闆，他持續突破美食界限，同時推廣韓國工藝和食材。他對細節的一絲不苟超越了食物本身，擴及用餐體驗的每個層面，包括與當地工匠合作打造專屬餐具。這種全方位的美食理念幫助首爾確立其主要美食之都地位，而安成宰正站在創新精緻餐飲的最前線。2024 年初，他在亞洲 50 最佳餐廳頒獎典禮上獲得廚師之選獎 (Chefs' Choice Award)，肯定他在發展現代韓式融合料理上的開創性角色。
Keyword Drills 關鍵字：
- Eventually (E-ven-tu-al-ly) [adverb. finally, after some time]: His military service took him across America, back to South Korea, and eventually to Iraq.
- Transformative (Trans-form-a-tive) [adjective. causing a big change in someone or something]: The experience proved transformative, exposing him to diverse cultures and teaching him valuable lessons.
- Prestigious (Pres-tig-ious) [adjective. respected and admired, usually because of success]: This spontaneous decision led him to work in some of America's most prestigious kitchens.
- Meticulous (Me-tic-u-lous) [adjective. very careful about small details]: His meticulous attention to detail extends beyond food to every aspect of dining.
- Gastronomy (Gas-tron-o-my) [noun. the art and study of good food and cooking]: This comprehensive approach to gastronomy has helped establish Seoul as a major food capital.
Reference article:
1. https://edition.cnn.com/travel/culinary-class-wars-netflix-judge-chef-sung-anh-mosu-intl-hnk/index.html
2. https://www.theworlds50best.com/stories/News/chef-sung-anh-mosu-seoul-interview.html