Generation Next: Across the World for a Sweeter Beginning

When children are asked what they want to be when they grow up, they rarely take it seriously. Many go on to live much different lives and careers without thinking back on these early aspirations. Bokyung Kim decided that her baking and pastry dream was worth revisiting.

Originally from Gwangju in the Gyeonggi-do province of South Korea, Kim grew up with a love of bakeries, often visiting one at least once a week. She developed a passion for sharing food with others and watching how happy it would make them. “My earliest memory of baking goes back to when I was around 10 years old,” she recalls. “I wanted to make a cake for my parents’ wedding anniversary, so I tried baking it on my own using a microwave. The result wasn’t successful, but my parents loved it, and their reaction was a very meaningful experience for me.” Even though food had become something she loved, Kim wasn’t confident she could make a career out of baking.

After graduating in 2022 from Chungkang College of Cultural Industries, she realized her time spent preparing for a career in childhood education wasn’t what she had envisioned it to be. An internship in that field clarified what she truly wanted: a career better suited to her creativity and early ambitions. So, Kim decided to leave Korea and enroll in the Baking & Pastry Arts track at Johnson & Wales University (JWU). It wasn’t easy, though. Despite enrolling in JWU’s English as a Second Language program, Kim constantly dealt with a strong language barrier in her introductory classes.

Her first year labs were spent struggling with recipe translations, Celsius-to-Fahrenheit conversions and strained groupwork communication. But it was through these difficulties that Kim developed a different mindset for learning, choosing to accept her mistakes as growth opportunities instead of sources of embarrassment. As for her experience in navigating English while working with younger students, Kim says, “age does not really matter, but their energy level is so surprising!”

While she remains excited to learn more about the entire culinary field, Kim finds herself especially drawn to pastry-focused labs. Decorating cakes and composing complex plated desserts are an enduring creative outlet for her. Compared to her experience with producing breads or savory baked items, she particularly enjoys the food artistry on which pastry relies. “In pastry, you don’t have to wait as long when trying to make each item,” Kim notes, appreciating a faster production pace that lets her experiment more freely.

However, right as she began to find her stride in this newfound passion, Kim was the victim of a hit-and-run accident in March 2024. While she was fortunate to survive with only a broken ankle, navigating medical care in a foreign country with doctors she couldn’t understand was another challenge unto itself. Kim ultimately returned to South Korea for surgery and to figure out her next steps. It was a long year of recovery, but throughout it, she knew her goals were worth the effort. JWU welcomed her back last year when she resumed her coursework as a sophomore in the fall semester. “I had to come back to school here to finish what I started,” she says.

With a solid foundation in pastry arts, Kim plans to expand her coursework into the world of business over the next two years, with aspirations of opening her own bakery one day. “I haven’t decided yet between Korea and America. If I stay in America, then I want to bring the flavors and culture from Korea with me,” she explains. “I find American pastries to be really sweet. I think lower-sugar and healthier desserts could greatly impact the people here.”

As for other students who are curious about attending school outside their home country, Kim wants international students to know they are not alone. “In the beginning, everything felt unfamiliar—the culture was different, and I wasn’t confident in my English,” she recalls. “Adjusting was challenging, but by not giving up and continuing on my path, I gradually made friends and learned how to navigate school life.”

And no matter what the future may hold, her culinary journey is richer as a result of these experiences.