Daegu Catholic University Achieves Award at 'Local Food Culture Expo and International Top Chef Grand Prix'

Awarded in Exhibition Cuisine and Live Cooking Group Categories

Students from the Department of Food Service, Culinary Arts, and Baking at Daegu Catholic University achieved a remarkable feat by having all 22 participants win awards at the "21st Korea Local Food Culture Expo & International Top Chef Grand Prix" held over two days from the 26th to the 27th of last month at the 2nd Exhibition Hall of the Korea Agro-Fisheries & Food Trade Corporation (aT Center) in Yangjae-dong, Seoul.

Students of the Department of Culinary Arts and Baking at Daegu Catholic University achieved a great success by winning awards, including the grand prize, at the 21st Korea Local Food Culture Competition, and are taking a commemorative photo. Photo by Daegu Catholic University

This competition is the largest international culinary contest in Korea, hosted by the World Food Culture Research Institute and the Korea Food Coordinator Association.

In the exhibition cooking team category, the student team consisting of Lee Hyunjin, Choi Sua, Jo Jungmin, Jeong Taebin, Bang Junhyun, Park Sumin, Kim Hyungyu, and Kang Hoyeon won the grand prize, the Minister of Unification Award. In the exhibition bakery individual category, students Kang Jeonghwan and Koo Honggyo received the grand prize.

In the live cooking team category, the student team of Lee Hangyeol, Jo Jinho, Kim Minseo, Hong Seokhyun, Lee Janghyeok, Park Kangmin, Kim Hojin, Park Kangmin, Kim Hojin, Park Seonggyu, Kim Donggyun, and Song Giback won the gold prize (Small Enterprise and Market Service President's Award). Additionally, students Yang Byeongmun and Hyun Goeun, who participated in the exhibition cooking individual category, also received gold prizes.

Student Lee Hyunjin, who participated in this competition, said, "We were able to achieve good results this year by improving on the shortcomings from the previous competition," and added, "I want to continue gaining experience and contribute to the development of our country's food culture."

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