아빠는 늘 이 한마디를 건넸다고 합니다.슬기롭게 이겨내며, 스스로 행복한 길을두 딸이 어떤 문제에 봉착할 때면매우 강해진다고 합니다.같이 보면 좋은 글두 딸을 ‘행복한 인재’로 키워낸<너에게 들려주는 단단한 말>스스로에게 실망하고 괴로워하는 딸에게한 학기 지나고 또 한 학기가 지나면 더 나아질 거고방송을 보는 내내 많은 생각을 하게 해주었습니다.설령 힘든 일, 실패하는 일이 생기더라도부모가 되어주려 합니다. To Kwok Wai, Head Chef of Yu Yuan, the Cantonese fine-dining restaurant at Four Seasons Hotel Seoul (Four Seasons Hotel Seoul) “It is about rooting myself in tradition while constantly innovating to reinvent the contemporary dining experience. I believe in respecting traditional methods and recipes, but also in evolving them with the times and in response to the expectations of diners,” says To Kwok Wai, defining his culinary philosophy.To is the head chef of Yu Yuan, the Cantonese fine-dining restaurant at Four Seasons Hotel Seoul. By focusing on accentuating the natural taste of the ingredients, just as traditional Cantonese food emphasizes, he and his team succeeded in winning back the restaurant’s Michelin star in 2025 after four years without the coveted award.“While upholding this philosophy, I also aim to enrich the cuisine with a modern sensibility and refined presentation, striving to satisfy both depth of flavor and aesthetic appeal. The key lies in achieving sophistication through simplicity, and to do so, I believe every step, from ingredient selection to