Often found at theaters and museums, Kwon Mee-yoo has covered a wide range of cultural fields from K-pop and dramas to theater and fine art for over a decade. Now as K-Culture Desk editor, she tries to connect Korean culture with global readers through fresh perspectives.
Seven star chefs offer hansik-inspired dinner
By Kwon Mee-yoo
Seven top chefs from around the world will show off their culinary skills from Sunday to Thursday.
Hosted by the Seoul Tourism Organization (STO) and Korean Food Foundation, Seoul Gourmet 2010 ㅡ an upgrade from last year’s Amazing Korean Table ㅡ invited world-renowned chefs and food journalists to the capital to explore the possibility of hansik, or Korean cuisine.
The seven chefs are Jordi Roca and Fernando del Cerro of Spain, Michel Troisgros and Bruno Goussault of France, SangHoon Degeimbre of Belgium and Carlo Cracco and pastry chef Luigi Biasetto of Italy.
These chefs will teach a “Star Chefs Master Class” on Tuesday and Wednesday, explaining how to choose the best ingredients and maybe some hints about their secret recipes. Those who want to learn on a deeper level, the “Master Class in Depth” on Thursday will feature lessons on Goussault’s “Sous-vide” and Degeimbre’s molecular cooking.
The event will be highlighted by the “Seoul Gourmet Grand Gala” on Tuesday at the Grand Hyatt Seoul, a course dinner prepared by six chefs. Other than the Grand Gala, each chef will present their own dishes inspired by Korean ingredients and cooking methods, from Monday to Thursday at five restaurants in the major hotels in Seoul.
“The chefs and journalists are very much interested in Korean fermented food and they will discuss the science of Korean food at the forum scheduled on Monday, after visiting the Noryangjin Fisheries Market,” Song Ji-hyun of STO said.
For more information, visit www.seoulgourmet.org.