Gwangju University Department of Hotel and Food Service Culinary Arts, Excels at Competition

Korea Culinary Association Hosts 'Korea International Cooking & Confectionery Competition' Grand Prize and Gold Award Winners

[Asia Economy Honam Reporting Headquarters Reporter Yoon Jamin] The Department of Hotel and Food Service Culinary Arts at Gwangju University stood out at the ‘International Cooking & Confectionery Competition’.

Gwangju University (President Kim Hyukjong) announced on the 30th that it won the Grand Prize and Gold Prize at the ‘2020 Korea International Cooking & Confectionery Competition’ hosted by the Korea Culinary Association.

The ‘2020 Korea International Cooking & Confectionery Competition’ is an international-scale cooking contest supported by 27 related organizations including government ministries such as the Ministry of Unification, with about 2,000 participants from countries including China and Japan.

Participants competed in over 40 categories including live cooking, team events, desserts, cocktails, and baking.

Park Hyemi (3rd year) and four other students from Gwangju University’s Department of Hotel and Food Service Culinary Arts participated in the poultry live cooking category, presenting dishes such as squid ceviche, sous-vide duck breast steak, and sweet pumpkin pudding, winning first place with the Gold Prize.

Also, Kim Seontae (2nd year) and four others won the Gold Prize in the beef cooking category with dishes including salmon gravlax, bokbunja sirloin steak, and plum ice cream dessert.

In particular, Park Hyemi (3rd year) and four other students received high praise from the judges in the second evaluation round among the first-place teams in the live cooking category, achieving the great honor of winning the Grand Prize, the Rural Development Administration Commissioner’s Award.

Professor Kang Kyunggu, the supervising professor, said, “We will continue to participate in various international cooking competitions to strengthen students’ practical skills.”

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