Jaeki says: “I have a lot of respect for Jae Lee. When I first met him in my early 20s, he was still a young cook grinding in the kitchen. He didn’t attend a prestigious culinary school, but hustled and ran Iron Chef Morimoto’s ramen imprint Momosan and now oversees the New York Chinatown go-to Rice & Gold with Top Chef alum, Dale Talde. Accomplishing such milestones before turning 30 with no fancy degree is no easy feat. On this episode, he shares hierarchy within a restaurant, lessons he learned from OG chefs, and kitchen jargons that you want to memorize.”Follow Jae on Instagram at @jae.s.leeShow us some love too at @699perpound--- Send in a voice message: https://podcasters.spotify.com/pod/show/699-per-pound/message