Cooking, Culture, and Community - Selina S. Lee @selina.s.lee
- Kindred Curiosity
- 13 minutes ago
- 4 min read
Cooking and food often are ways of bringing community together, and this is absolutely the case for Selina Lee. Read below to learn about Selina's journey through cooking and how she brings her culture to the table.
What made you curious about the food industry?
My interest in food and cooking began when I started my own family. At first, I wasn’t a good cook, and I didn’t enjoy it. But I wanted to find a way to learn and actually like cooking. So I taught myself little by little. It wasn’t until much later that I realized I had already picked up some skills from watching my grandmother and mother cook at home.
Can you tell us about key milestones and significant events that have shaped your business’s journey up to the present day?
I started Banchan Workshop in 2014 with my sister and some close friends. It didn’t become official until three years later, when I decided to quit my full-time job in 2017. I began working at a small Korean restaurant, attended cooking school at night, and hosted workshops.
Tell us about the product/service you are most proud of.
There have been times when people reached out to me for help with menu planning—specifically, mindful menu ideas for their elderly Korean parents. This was especially meaningful, as I never thought my skills could be used in such a personal and helpful way.
What is an aspect of being an entrepreneur that forced you to learn something new?
Working collaboratively has taught me that everyone has different communication styles. Some people prefer phone calls over texts or emails. I make an effort to adapt to each person’s preferred method, which helps projects go much more smoothly.
What are your favorite professional resources for running your business?
A network of friends with skills I don’t have, or who excel in areas I’m not as strong in, has been invaluable. In the early stages of my business, I attended networking events and met people both online and in person. This made it much easier to find resources whenever I needed them.
How has your cultural identity influenced your journey so far, if at all?
Being Korean American and working with Korean food has shaped me in ways I never imagined. It feels surreal to be cooking my own cultural food outside of its place of origin. It has given me a deeper appreciation for Korean culture, its history, and its food.
Before pursuing a career in food, you were previously a graphic/advertising designer. Do you ever employ the skills from your graphic design experience in your current business?
Yes. I studied graphic design and worked as a publishing manager for many years. The creative and management skills I gained have been incredibly useful in running my own business. Food is creative. While cooking may seem technical, there’s a strong creative side; combining flavors, executing ideas, and presenting dishes beautifully. Having a design background definitely helps with that.
One of your key selling points within your business is your private banchan and kimchi workshop. How has this part of your business evolved over the years, and where do you hope to see this part of your business grow in the future?
When I first started Banchan Workshop, I hosted groups of 10–12 people at a venue. Unfortunately, I couldn’t sustain that model on my own, so I transitioned to offering private workshops in people’s homes. In the future, I hope to open a small kitchen studio where people can come to learn, explore, and enjoy delicious food together.
You co-authored a cookbook, Korean Instant Pot Cookbook, in 2021. What was that experience like, and what advice do you have for anyone looking to publish their own recipes?
I worked on the book during the COVID-19 pandemic (2020–2021), when everyone was cooking at home more, including me. My friend Nancy (my co-author) asked if I was interested in writing a book focused on using the Instant Pot for Korean food. It turned out to be a great way to share how to cook Korean food more easily on a daily basis.
If you’re looking to publish your own recipes, I recommend starting with a clear outline and a purpose for writing. Ask yourself why you’re the one to write it and why now. Also, have at least 50% of your recipes written before sending a proposal to a publisher.
Share another Asian-women-owned small business or entrepreneur that inspires you!
Sonoko Sakai - Japanese cookbook writer, cooking instructor, and small business owner. Sonoko’s presence and representation in the food industry have inspired me so much over the years.
What is the last thing you were curious about?
I’m curious about what my life will look like in 10 years—whether I’ll feel any different, if my perspective on life will have changed, and if I’ll still be surrounded by the same group of people.
What can the community help you with?
One of the most meaningful ways the community can support is by sharing my workshops and classes with others who might enjoy them. Personal recommendations are so powerful for small businesses like mine. I also hope we can keep the conversation going about food, heritage, and culture; every story you share and every question you ask adds to the richness of our shared community.
Selina's journey through the world of cooking inspires us to bring our community and culture into what we do. You can learn more about Selina and her offerings through the links below:
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