What is Soy and Rice about?
Soy and Rice offers;
1. consulting food and beverage menu, pairing techniques, business ideas
2. education on food and beverage to the restaurant/hotel, cultural-related organizations, F&B industry employees, and interested individuals. Types of class are seminars, workshop, tasting class, food pairing tasting, cooking, etc to customized to your need
3. trading specializing in food and beverage items
What does Soy and Rice mean?
Soy beans and rice are major staples in Korean diet. These two are the main ingredients for fermentation that produces the mother sauce, paste, food and drink products and so much more!
Who is Jisung Chun?
I am Jisung Chun aka G.Sunshine, a plain vanilla with a splash of craziness and extreme passion.
I am a people magnet, culture lover, adventure junkie, tradition learner, heritage follower, food fighter who happens to love fermentation and nature. I like conversations, cheesy inspirational quotes, food and drinks, craft, travel, sharing good energy, and living a purposeful life.
Some of past experiences and accomplishment includes:
- Korean alcohol sommelier (First place winner of the Korean rice wine competition in 2016)
- Sake sommelier (2017)
- Beer Server (2017)
- Korean Buddhist Temple Food (vegan) expert (First place winner of group Buddhist Temple food styling competition in 2014)
- Restaurant franchise management (Launched Korean restaurant brand in HK)
- Restaurant and bar management
- number of years in business consulting
- strategy and operation specialist
My expertise are following:
- Beverage (wine, beer, Korean rice wine, sake, kombucha..) & brewing
- Spirits & distillation techniques
- Korean and western style food & cooking
- Fermentation (kimchi, soy sauce, soybean paste, gochujang, vinegar, pickles…)
- Korean culture and history