Newsletter November-December
Woosong University – South Korea
Woosong College and University held four events to commemorate the Chef Paul Bocuse Week 2016. These events brought
together our two-year and four-year culinary students, pastry students, industry partners and dignitaries, and even high
school students from throughout Korea, for competitions and presentations on the campus.
INTERNATIONAL PASTRY CONTEST (November 18th)
Students from college pastry departments and university
culinary arts departments competed in teams to create a multilayered torte using chocolate combined with local Korean
ingredients. Students prepared their desserts in advance, then
decorated and displayed them for tasting judges. In addition to
cash prizes, the grand prize winner moved forward for
international online competition among 11 other Worldwide
Alliance members. Congratulations to Kyuchan Cho and
Hyeonjeong Lee who won the first prize of the competition
with their “Memories of Paul Bocuse” entremet!
LIFE & CAREER OF CHEF PAUL BOCUSE, plus VISIO-CONFERENCE
ON FOOD CULTURE AND GLOBALIZATION (November 23rd)
The slideshow presentation on the life and work of Chef Paul Bocuse
was presented by faculty member Sarah Labensky. The presentation
was followed by participation in the visio-conference Gastronomy Food
Culture and Globalization conducted by Maxime Michaud, PhD of the
Research Center of Institut Paul Bocuse, France.
CULINARY COMPETITION (November 25th)
Thirty students competed in a live hot food contest on the theme of French-Korean fusion cuisine (see pictures above).
Students worked individually to create a traditional French dish using Korean ingredients. They were graded on cooking
skills, taste, visual presentation, and a live explanation of their dish in English. This competition was open to all culinary arts
students at Woosong University, and was a required event for all applicants for the 2017 Institut Paul Bocuse Worldwide
Alliance Summer Program.
HIGH SCHOOL JUNIOR CHEF CHALLENGE (November 26th)
The theme “Creative Korean” inspired dishes merging Korean and western
ingredients and techniques for a junior chef challenge. Almost 110 teams of high
school students from across the country competed by submitting a written recipe
and photographs of their dish. Thirty-five finalists were chosen to come to
Woosong to prepare their dish in a live competition. Dishes were judged on flavor
profile, appearance, technical skills, and the merging of Korean and western
techniques and ingredients.