On Dec. 6, 2017, Vancouver Community College was pleased to host the Korean Culinary Competition, a black box challenge open to students, hobby cooks, and professionals.
Starting at 2 p.m., the 19 participants had 90 minutes to prepare three Korean-style dishes, all utilizing the mystery ingredient of oysters. Dishes were then presented to a panel of judges including VCC culinary department head Chef Collin Gill, Chef Eric Lee, Chef Sung-Hee Ahn, Korean Consul General Gunn Kim, and VCC president Dr. Peter Nunoda.
“I was honoured to be a judge and I thoroughly enjoyed tasting this amazing Korean food. It was a pleasure to experience the level of expertise from both students and professionals in creating these culinary masterpieces,” said Nunoda.
In the student category, first prize ($1500) was awarded to Ingyu Kim, second prize ($1000) to Minjoong So, and third prize ($500) to Denis Lim.
In the professional/hobby cook category, first prize ($1500) was awarded to Jessica Anamaria Tan of Haru Korean Kitchen, second prize ($1000) to Jinsu Yun of Miku Vancouver and Torafuku, and third prize ($500) to hobby cook Nancy Moon.
VCC recognizes and thanks the Consulate General of the Republic of Korea, the Korea Agro-Fisheries & Food Trade Corporation, Chef Poyan Danesh, VCC alumnus and Culinary Director of Ocean Mama Seafood, as well as VCC’s culinary and hospitality departments for their partnership in this outstanding event.
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Want to shine in Vancouver’s Asian food industry? Get your start in VCC’s acclaimed 5-month Asian culinary arts program.
