CJ CheilJedang Accelerates Project to Discover Promising Korean Cuisine Chefs

'Cuisine K' Initiative 'K-Starju' Program Operation
Traditional Ingredients and Korean Cuisine Research 'Master Class' Successfully Completed

CJ CheilJedang announced on the 23rd that young chefs selected through the 'K-Starju' program have begun hands-on training at Michelin-starred restaurants, and the 'Master Class,' where they researched the essence of Korean traditional ingredients and Korean cuisine alongside masters, was also successfully completed.

Twenty young chefs who participated in the 'Master Class' program held in Cheongju, Chungbuk on the 23rd of last month are taking a commemorative photo.
[Photo by CJ CheilJedang]

Both programs are part of the 'Cuisine K' project, which aims to discover and nurture promising young Korean cuisine chefs to accelerate the global spread of K-food. K-Starju was designed to provide young chefs with internship opportunities at top-tier Korean restaurants, allowing them to broaden their knowledge of Korean cuisine and enhance their global capabilities.

The young chefs selected this year are currently undertaking internships at Soseol Hannam, Juok, and Mosu, with two chefs at each restaurant. They were chosen based on a comprehensive evaluation of their interest and passion for Korean cuisine, responsibility as chefs, and growth potential. They are expected to experience and learn various Korean cooking techniques and ingredient utilization from top chefs until January next year.

The Master Class was planned to deepen understanding of Korean traditional ingredients and to pass on the know-how of masters. It was conducted last month in collaboration with the Masters Association. Jo Jeong-sook, Korea’s Food Master No. 78, led the traditional preparation of meju and doenjang, which are fundamental to Korean cuisine, using traditional methods. Following this, young chefs presented modern reinterpretations of dishes using traditional sauces, with chefs Kang Leo and Hong Shin-ae serving as mentors to provide advice and encouragement.

Jung Yoo-jin, head of Strategy & Planning, stated, "The Cuisine K project will serve as a catalyst to help young professionals become excellent Korean cuisine experts."

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