All Participants Won Awards... Dongui Science University Aspiring Chefs Sweep Grand Prize, Gold, and Silver at Seoul Cooking Expo

32 Students from Hotel Culinary Nutrition Department Shine at the 2021 Seoul International Food and Tableware Expo

Students from the Department of Hotel Culinary Nutrition at Dong-Eui University of Science participated in the "2021 18th Seoul International Food & Tableware Expo" and all participants received awards.

[Asia Economy Yeongnam Reporting Headquarters Reporter Kim Yong-woo] Students of Dong-Eui Institute of Technology aspiring to become chefs experienced the joy of all winning awards after participating in a competition held in Seoul.

Dong-Eui Institute of Technology (President Kim Young-do) announced on the 17th that students from the Department of Hotel Culinary Nutrition all received awards at the ‘2021 18th Seoul International Food & Tableware Expo’.

Hosted by the World Food Culture Research Institute and the Korea Food Coordinator Association, this competition was organized to revitalize the food and tourism industries and to foster professionals. It was held from the 7th to the 9th at the aT Center Exhibition Hall 2 in Seocho-gu, Seoul.

The international cooking competition ‘Seoul International Food Grand Prix,’ held as a side event, was conducted in a hybrid format combining both in-person and online participation.

Thirty-two second-year students majoring in Hotel Food Service and Culinary Arts, including Jeong Min-jae, competed in the Future Creative Development category. All participants won awards such as Grand Prize, Gold Prize, and Silver Prize.

Jeong Woo-hee, who presented the creative dish ‘Spanish Mackerel Steak with Yuzu Soy Sauce,’ along with Jeong Mu-wi, Jeong Min-jae, and Jeong Jin-young, were honored with the Grand Prize.

The Gold Prize was awarded to Jang Jae-hyun, Oh Seong-min, Han Sang-wook, Lee Yong-joo, Jeong Jin-hyeok, Kim Seung-tae, Park Jin-woo, Park Hong-hyun, Lee Cheol-min, Park Sung-hyun, Nam Eun-jin, Cha Bo-min, Kwon Min-hee, Kim Dae-il, and Moon Byung-heon.

The Silver Prize went to Yang Hyun-seung, Han Jun-ho, Jo Sang-hyeok, Choi Yoo-jin, Hwang Ye-ji, Hwang Yoo-jung, Park Jung-soo, Lee Hee-sung, Jeong Jae-han, Kim Dong-hoon, Lee Geun-seop, Park Jin-young, and Jo Min-hyung.

Additionally, Professor Kim Ho-kyung, the advisor from the Department of Hotel Culinary Nutrition, received the Best Advisor Award.

Professor Kim Ho-kyung said, “This award is a valuable result achieved by the students themselves through team project practice. I am proud of my students who worked hard preparing for the competition through collaboration.”

This content was produced with the assistance of AI translation services.