Welcome to Chef Jay Choi's Kitchen Lab.
My Journey: From 5-Star Hotel to Red Seal
My name is Jae Choi, though I am widely known as Chef Jay. With over 35 years of experience in the culinary industry, I have had the privilege of building a career that spans multiple countries, cultures, and professional standards—from the esteemed kitchens of South Korea to the highly regulated culinary environment of Canada. This platform serves as a space to share both my practical experience and my ongoing interest in the scientific principles that underpin exceptional cooking.Prior to relocating to Canada, I established a strong culinary foundation in South Korea. During that time, I obtained national technical certifications in Korean, Japanese, Chinese, and Western cuisine, as well as in Confectionery and Baking. While these certifications marked important milestones, they represented only the beginning of my professional development.
My hands-on training was shaped in some of the industry's most demanding settings, including artisan bakeries, traditional fine-dining Korean restaurant, and the renowned kitchens of the five-star The Westin Chosun Hotel in Seoul. These experiences instilled in me a deep appreciation for precision, discipline, and attention to detail—qualities essential to excellence in hospitality.
In pursuit of broader opportunities and professional growth, I immigrated to Canada as a skilled worker. I continued to advance my career within Toronto’s competitive hospitality sector, working with internationally recognized brands such as Hyatt Hotel and The Westin Harbour Castle Toronto. Before this period, I also obtained permanent residency and enrolled in the Culinary Management program at George Brown College to further develop my understanding of Canadian culinary practices and systems.
A significant milestone in my career followed shortly thereafter. Based on my extensive professional experience in Korea, I was granted the opportunity by the Canadian apprenticeship authority to challenge the Red Seal examination directly. I successfully passed the examination and, to the best of my knowledge, became the first student to earn the Red Seal certification while still enrolled at George Brown College.
Elite Catering & High-Volume Logistics
Today, I integrate my international experience, technical training, and industry knowledge through my company. I am the Owner and Executive Chef of GOONG FINEST CATERING, based in Toronto, Canada.At GOONG, our services extend beyond traditional catering. We specialize in managing large-scale culinary operations, including corporate events for organizations such as TD Canada Trust and providing culinary support for international K-Pop world tours. Our team has successfully delivered high-volume service—exceeding 1,000 servings per event—for globally recognized K-pop artists such as BLACKPINK and SEVENTEEN during their Toronto performances. We continue to be a trusted partner for major productions visiting the city.
The purpose of this Kitchen Lab is to address a gap I have observed between common home-cooking advice and the methodologies employed by professional chefs. Cooking is not solely about following recipes; it is about understanding the underlying principles that make techniques effective. With this understanding, one can develop the ability to adapt, innovate, and consistently improve.
Within this Lab, we will explore topics including:
The Science of K-Food
An in-depth examination of Korean cuisine, including precise seasoning techniques, advanced marination methods, and fermentation processes that are gaining global recognition.
Commercial & Catering Insights
Practical insights into high-volume cooking, large-scale event execution, operational efficiency, and strategic menu development.
Culinary Gear Lab
Objective, experience-based evaluations of kitchen equipment and tools, ranging from sous vide systems to commercial-grade appliances.
This blog is intended for dedicated home cooks, aspiring culinary professionals, and food business operators seeking to refine their skills and deepen their understanding.
Thank you for your interest and for joining me in this exploration.
I welcome your feedback—please feel free to share your thoughts and let me know which culinary techniques or challenges you would like to see explored in future discussions.
Let us approach cooking with curiosity, confidence, and precision.
- Chef Jay Choi