총 36페이지

Cover Story
ThemostseniorityattheSnackCorner:
hercookingisfilledwithloveforHUFS
PM3:30
ThecafeteriaisaplacethatHUFSansvisitoftenduringtheday.Manystudentsgatherbytwo
Argus
andthreesandthesoundoftheireatingandchattingfillsthiswideplace.Thecafeteriainthe
The
GlobalCampus,wherepeoplecrowdinatlunchtime,becamequietfrom3:00to4:00p.m.Now
/
Ju-yeong
itseemedlikethepeoplewhoworkedinthekitchenwereeatingalatelunch.Somepeoplewere
cleaningthetablesandthefloor,andsomewerewashingthedishes.
ⓒOh
The reporter approached a woman resting in the snack corner kitchen and asked her to
introduceherself.“IamKimYoung-soon,am67-year-old,andIhaveworkedfor10yearsatthe
snackcornerhere.”
ThereporterwassurprisedabouthowmanyyearsshehadworkedatHUFS.
“Iwhollymanageandrunthesnackcorner’skitchen,likepreparingingredientsoffoodsand
▲ThereisasignofSnackCorner
cookingsnackssuchasramenetc.Iusuallycookabout350servingsfrom7:30a.m.to6:30p.m.”
inthecafeteria.
SheaskedthereportertolookattheNagasakispicyseafoodnoodlesoupposterpostedonthe
wall.“ItisamenuitemIlaunchedforthesnackcorner.Ithoughtstudentswouldlikeitifthere
Argus
wereavarietyofoptions.WhyIwrote“MamiSnack”isbecauseIwanttoprovidewarmand
The
goodfoodtostudentswithamotherlymindset.”
/
Ju-yeong
Duringtheinterview,twostudentscametothewindowwithmealcouponsforramen.When
shetookthem,sheturnedandboiledtheramen.Shecalledouttostudents,“Guys,thefoodfor
ⓒOh
numbertwoisready.”
Thereporterlookedaroundthekitchen.Thefoodingredients,thedishesandthegarbagewere
organized well respectively in places. She pressed the call button, the number two and served
theramentostudentswhogottheramenatthesnackwindow.
Andshesaid,“Enjoyyourmeal.”withawarmgreetingtothestudents.
▲AposteraboutNagasakispicy
seafoodnoodlesoupisattachedon
Sticker number two that was written on the call button was so worn away that the number
thewall.
written became invisible. This seemed to prove that she had worked there for a long time
pressingthecallbuttonoverandover.
Thereporteraskedherwhatthecharmofthejobwas.“OnethingIloveaboutmyjobisthe
responsibility that I have as a chef to serve better food to people who taste my food. I do not
thinkitisajobthatcanbedonewellwithoutresponsibility.
Students,facultyandprofessorsspendalotoftimeatHUFS.Thus,weprovideatleasttwoout
ofthreemealsadayforthem.Peopleusuallygetenergywhentheyeattastyfood.Therefore,I
trytoservegoodfoodforthem.Itrequiresalotofresponsibilityinmakingfood,butitisnot
that this responsibility burdens me. It makes my heart flutters and makes the job
appealingtome.Havingtheresponsibilitytomakedeliciousfood,Ioftenlook
up many recipes and talk about recipes together with the staff. Through this
process,Iambetteroffthandoingitallonmyown.
The energy which comes from the young and the good scenery of the
Argus
Global Campus is why I do my work with vim and vigor. The energy that
The
HUFSans have is energetic and bright. I get the young energy from them by
/
Ju-yeong
talkingtothemandbeingintheirpresence.Also,theGlobalCampusalsohas
beautifulsights.Ifeelitmakesmehealthy.Theenergymakesmelovemy
ⓒOh
jobmore.”
She finished talking and went back to make the food that had been
orderedagain.Leavingthecafeteria,thereportercouldhearthe“Ding
Dong” sound. Usually we do not feel anything when we hear that
sound,butasoftoday,itseemsthatthesoundwillbewelcome.
▲Sheispickingingredientsto
cooktheorderedramens.
ⓒOhJu-yeong/TheArgus
20
www.theargus.org

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