))
Rejina Pyo and Jordan Bourke Discuss Blending their Korean and Irish Cultures in the Fashion and Food Industry
Manage episode 292012783 series 2849343
OneFinePlay에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 OneFinePlay 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
EPISODE SYNOPSIS
“ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Filling
podcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer and
chef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host Anna
Barnett discovers how South Korea and Ireland share some surprising cultural similarities: drinking
and dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’s
mother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello in
Korean, or does it?
EPISODE NOTES
12:00 – 15:00) Both studying creative courses at the same London university you may imagine
Rejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here they
tell the story.
20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recounts
how traditional recipes are handed down through family generations.
23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Here
they detail the origins, production, and reaction to the book after publication.
31:50 – 33:45) Jordan weaves a wonderful tale here detailing how he bonded with Rejina’s mum
over the feast that is a Korean breakfast.
37:00 – 39:00) Growing up in 80’s Ireland, food was very much meat and two veg. Here Jordan
explains how his passion for food was instilled by his culinarily adventurous mother.
47:00 – 51:00) Sustainability in fashion and food is a critical issue. Rejina, Jordan, and Anna examine
how the industries need to positively respond and how some ‘ethical alternatives’ aren’t always
what they seem.
TOP QUOTES
“Talking of organization … Jina is more creative shall we say.” Jordan
“If I ever say one of Jina’s designs is hideous, it invariably goes on to be a best-seller.” Jordan
“If you’re wearing this particular dress, you’re going to have a good time: you’re going to have 5
margaritas.” Rejina
“If you just walk away, you can’t change anything; you have to be in it to change it.” Rejina
“I’m basically made up of 50% Irish butter and 50% Irish cheese, and Jina is 100% Korean kimchi.”
Jordan
“The most exclusive restaurant in Korea? Rejina’s mum’s kitchen.” Jordan
“Growing up in Korea I have no attachment to the sandwich, but I do love the kimcheese on
sourdough.” Rejina
RESOURCES
www.rejinapyo.com
www.jordanbourke.com
www.thepalomar.co.uk
www.palomaibiza.com
www.babylonstoren.com
www.thekaki.co.uk
www.stories.com
ABOUT THE GUESTS
Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke was
immediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for years
at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients
where he gained a following for his naturally healthy, yet indulgent food. This led to the publication
of his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which was
shortlisted for a Guild of Food Writers Award.
Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central Saint
Martins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up to
be Roksanda Ilincic's first assistant, where she worked for three years before setting up her
namesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issues
with diversity, whether that be age, size, or skin colour.
Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean Kitchen’
in 2015. They live in north London with their son.
@rejinapyo
@jordanbourke
ABOUT THE HOST
Anna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;
eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, and
recipe techniques that would prove to serve her in the future. After several years working in TV
production and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,
pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book
‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for The
Independent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote the
food pages for Grazia magazine, and now has a column writing for The Evening Standard online
where she shares recipes and food and travel recommendations, as well as interviewing some of the
world’s most eminent chefs.
Instagram: @annabarnettcooks
21 에피소드
공유
