Hello! 안녕하세요! Ahoj!
It’s lovely to meet you ♡
I’m Sarang, pronounced “sa-lang” in Korean, but “sa-wrong” can pass for those who can’t roll their r’s! As I like to express to some, I am multicultural being - mixed with Korean and Czech heritage. Born in Arizona, but raised Texan, I grew up majority of my life in Seguin, Texas, a small town outside of San Antonio. For the last 8 years, I have called this wonderful city, Houston, my home - GO ‘STROS!
As we grow older, we gain our own thoughts about ourselves and who we are as individuals living on our own, finding a career that fits us. A few years into living on my own and struggling with the correct pastry chef path (hotels versus restaurants versus bakeries), I randomly began wondering “why did they name me Love?” After a few moments of reflection, I found that my passion for pastry and pursuance of my desires might encompass my parents idea of who I was to them, and how to live by the thought of what love truly means. When the time came to my passions I immediately stuck with what I was most loved doing - creating sweet treats and sharing moments with others, regardless of the specific types of chefs.
Besides my curiosity of love, I just want to say thank you for coming to visit my company and learning a little about me. If it’s finding out who I am, what I do, or why I wanted my own company, sharing a part of me is what I enjoy when others are interested in my story.
“Becoming a pastry chef was compelling”
Throughout my younger years, I enjoyed making cobblers and anything sweet for my family and friends. I loved listening to my parents’ stories from living overseas; my mother would tell me all about her childhood growing up in Korea, and father’s would be all about his experience with locals during his military travels. Having grown up in a military family and hearing every family member’s experiences, these stories inspired my wish to do my own travels. It was only until high school, that I decided to pursue pastry as my full-time career, but by traveling on my own.
Inspired by my parents, I moved out to Houston, Texas to begin my pastry chef journey. From staging in Corsica’s Sofitel Resort, to landing my first pastry cook position in Houston, to freelance training in South Korea, and to even becoming the pastry chef of a newly established restaurant, I have cultivated multiple parts of the chef industry within the pastry realm. And to those experiences thus far, I give my biggest thanks to all the chefs I have worked under for teaching and pushing me to my highest potential… and I thank myself for never giving up during those tough moments.
I grew up wondering what the chef world is like…
I experienced so much for what this world encompasses - it’s strenuous, yet invigorating. From meeting a variety of chefs at different parts of the world, to learning different sets of mastery…
My only wish now is to serve as a chef whose purpose is to shed light and fight the stigmas behind the chef industry… to inspirit culinary culture, strength, a greater soundness of mind.
