Honam University Successfully Completes the '2021 Food Artisan Succession Project'

Honam University held the completion ceremony for the '2021 Inheritance Project with Food Masters' on the 6th and conducted a presentation on Korean dessert and dessert lunch boxes. Photo by Honam University.

[Asia Economy Honam Reporting Headquarters Reporter Cho Hyung-joo] The Department of Food Service and Culinary Arts at Honam University (Department Head Kim Young-gyun) announced on the 7th that the ‘2021 Inheritance Project with Food Masters,’ conducted as a public contest project by the Korea Agro-Fisheries & Food Trade Corporation (EPIS), has successfully concluded.

At the completion ceremony held on the 6th, more than 40 students, including Dean Ryu Hye-sook of the College of Health, attended and held a presentation on Korean dessert and dessert lunchboxes made with the skills passed down from the masters.

The exhibition showcased about 20 developed products such as matcha pumpkin songpyeon seolgi and dried persimmon danja, as well as modern dessert lunchboxes.

Since the opening ceremony on June 14, the students received practical lessons and startup mentoring on a total of 50 recipes, including collaborations of rice cakes and bread, from masters such as Oh Hee-sook, a master of bugak, and Gwangju City Intangible Cultural Heritage holders No. 17 Choi Young-ja and Min Kyung-sook, over 15 sessions.

In particular, the 40 students also produced a booklet titled ‘Master’s Secret Recipes,’ which details the ingredients and preparation methods of 50 types of foods including rice cakes, fermented beverages, traditional sweets, and bugak, passed down from 12 masters.

Student Kim Billy said, “I am glad to have found a turning point for my dessert workshop business. It was a valuable learning opportunity to inherit the masters’ skilled techniques and to network with fellow students. I hope such educational programs continue so that the tradition of traditional foods does not disappear.”

Professor Song Ki-hee said, “The passion of the masters who pass down their experience and know-how, combined with the students’ eagerness to learn not only the secrets but also the food philosophy, has borne good fruit. We hope many successful entrepreneurs will emerge from this education.”

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