Ms. Eunjung Lee, Head of Quality Control at Starbucks Korea
Diplôme de Boulangerie 2019, Certificat de Pâtisserie de Base 2018
What led you to attend Le Cordon Bleu-Sookmyung Academy?
I decided to enroll at Le Cordon Bleu to push past the limitations I felt while managing food planning and development.
Could you tell us about the challenges you faced while working and studying simultaneously, and how did you overcome them?
The biggest challenge was managing my time efficiently. With weekdays dedicated to work, I could only focus on learning practical skills one day a week (Saturday). Rather than trying to overcome these challenges directly, I focused on the belief that the knowledge and practical skills I was gaining would become my own, which kept me motivated.
Could you briefly introduce yourself and describe your current role at Starbucks Korea?
I worked with Starbucks Korea’s Food Team from May 2008 to May 2023, overseeing food planning, development, and launches for 15 years. Since June 2024, I’ve been leading the Quality Control (QC) Team, where I manage quality control not only for food but also for beverages and merchandise company- wide.
What led you to build a career in the food and beverage industry, particularly in quality control?
After studying hotel management and starting my career at the Chosun Hotel, I naturally developed a fascination with various types of food (Korean cuisine, bakery, café). I remember the hotel’s strict standards in food quality management also sparked my curiosity and inspired me to observe and research further.
Can you share a specific example of how your practical training at Le Cordon Bleu-Sookmyung Academy has benefited your work?
Studying and practicing pastry and baking has deepened my understanding of the characteristics of bread and other products I worked with. For example, I now understand the texture of a freshly baked croissant and why it changes over time. Using this knowledge, I was able to develop a new croissant for our specialized stores, enhancing the customer experience.
How has the pastry and baking course changed your perspective or approach as a quality control manager?
It has definitely made a difference. Learning the processes behind making foods such as bread and cakes has allowed me to create more detailed product plans. For instance, I can now explain how textures change depending on whether animal-based or plant-based creams are used in cakes.
What has been the biggest challenge in maintaining the high quality of Starbucks products consistently, and how have you addressed it?
First, there is a global quality standard with very strict requirements for ingredients. Additionally, we focus on enriching the customer experience by considering customer needs and seasonality, and we meticulously manage all processes to meet these standards.
Do you have any tips or secrets for keeping up with trends?
Until 2023, I was involved in planning, developing, and launching over 150 food products each year. Now, with that experience, I oversee quality across all company products. I think true innovation stems from experiences. While I don’t have any special know-how, I think cultivating a refined perspective over time while enjoying one’s work is essential. Good taste isn’t developed overnight. So I highly recommend looking to advanced countries for inspiration and gaining firsthand experience by tasting and observing directly.
How did your experience at Le Cordon Bleu impact your leadership and team management skills?
I think it is crucial for anyone working in pastry and baking to understand the production process and develop the ability to integrate this into their work. I believe hands-on experience is invaluable. I place great value on the pastry and baking education I received at Le Cordon Bleu, and I believe it has inspired my team members as well.
In your current job, what is the most anticipated goal or project? Do you have any plans to continue developing your expertise?
Knowledge is a personal asset. It’s very important to keep challenging oneself. My goal is to reach the top in this field.
Do you have any advice for those who want to gain expertise at Le Cordon Bleu while working?
Enjoy the challenge, and keep pushing forward! Your efforts won’t go unrewarded. Believe me, it’s true. Over time, you’ll be recognized as an expert and receive the respect you deserve.
To me, Le Cordon Bleu is?
Pride. I think it’s the place that gave me the confidence and pride to be recognized and valued in my field.
