SEOUL -- When Cho Hee-sook started as a hotel cook in South Korea in the early 1980s, fine dining was the last thing on her mind. "I remember having to prepare large quantities of food," she says. "We'd eat a lot, to fill our stomachs. People were not too concerned about presentation."
Meet Cho Hee-sook, the godmother of Korean cuisine
Michelin-starred chef started as home economics teacher before winning renown