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ojiw
Now, he is working as the head URL chef of Mongro near Hapjeong Station. As a bar that advocates a restaurant without nationality and a stateless bar, you can feel the free atmosphere with the interior decorated by chef Park Chan-il. Every night, Mongro is a URL gourmet who wants to feel the freedomURL of his mouth. Chef Park Chan-il with 17 years of cooking, who wants to be seen as a complete cook, not a writer anymore. He is walking the path of a chef in line with the times by offering different foods depending on the food URL ingredients that come in without relying on the set menu and communicating with the audience about cooking by eating chicken and beer at the recent Food Film Festival.


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Chef Park Chan-il is knownURL as the chef and cooking columnist of the restaurant Mongro. He writes a weekly column titled "Chef Park Chan-il's Delicious Aesthetics" in a daily newspaper, and he has published 15 cook-related books so far. In particular,URL among his books, "The Chef of the Mediterranean Sun" was loved by many readers for weaving stories about culture and tradition as well as views on Italian food based on his experiences as an apprentice chef in Italy. URL Until chef Park Chan-il works as a cook columnist, the history of being a journalist in the past plays a part.

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