Mei & Kyong
We're Mei and Kyong, the people behind Two Plaid Aprons and its contents. Welcome to our little corner of the Net and thank you so much for stopping by! We hope you find what you're looking for and stay for some more.
After attending culinary school and working our way around several establishments in the food and restaurant industry, Kyong and I decided to start up this blog to share our knowledge and passion for food.
This journey started as a destination for us to share recipes and tips with our friends and family, as we often get recipe requests, especially during the holidays and gatherings...like this creamy citrus vinaigrette salad that our family couldn't get enough of at Thanksgiving and the Korean sausage breads that's never failed to be a hit with the crowds.
So we hope you follow along as we travel through our food and blog journey, and maybe add a crowd favorite or a family gathering must-have recipe to your collection. (Pssss...like this traditional napa cabbage kimchi that even Kyong's grandma would approve of!) But most importantly, we hope you get inspired and make fond memories in the kitchen!
Much love ❤️
Mei & Kyong
About This Blog
When Kyong and I decided to start a blog, it was a real struggle to come up with a fitting name that we both liked. Being that I'm sort of a "selective" perfectionist, I couldn't move on until we found the "perfect" name.
And ta-da! Two Plaid Aprons came to us. The name was inspired by Kyong's little cousins who gifted us matching plaid aprons for our college graduation (Thank y'all!!! ❤️ We love it!).
So here is Two Plaid Aprons!
A Little More About us
Kyong and I met at Chef John Folse Culinary Institute (CJFCI) of Nicholls State University. Both of us had a bit of struggle/ revelation/ whatever better describes those moments that decided our career paths.
I grew up helping my parents at their restaurant. It was school, homework, the restaurant, and repeat. I didn't mind the mundaneness, but it definitely motivated me to avoid the food industry as my future career.
Well, haha. Life said, "You don't get to choose the food life. The food life chooses you."
And there I was, pursuing a four year degree in culinary arts, with special interests in pastries, sweets, all those yum yums.
During those four years, I learned that it's a special privilege to be able to make good food and to brighten someone's day. I absolutely LOVE that. So maybe life is right. I was meant for the food life.
For me, it was a huge decision to go in the path of culinary arts. It's not known by many people, but I had originally planned to study architecture. Yup, the total opposite of culinary, haha.
It was a hard decision to go from a 9-5 office job that pays well to being on my feet, 9-12 hours, daily.
I guess I just found the freedom and creativity too irresistible. Plus, it didn't take much of that just-out-of-the-oven-cookie aroma to draw me into the cooking class called ProStart, offered at my high school. Yeah, you can pretty much guess that I was addicted since then, haha.
After graduating from highs school, I started pursuing my 4 years culinary degree CJFCI in little ol' Thibodaux (ti-ba-dough), Louisiana, where I met Mei. From then on, everything was basically history. 😊