Taste of Korea 2013

(Los Angeles, CA) The ‘Taste of Korean Cuisine 2013: Fermentation’ competition at Le Cordon Bleu focuses on the concept and understanding of fermentation in traditional Korean cuisine. Sponsored by the Korean Cultural Center, Los Angeles (KCCLA) the competition will take place on September 21, 2013. Youngsan Kim, Director of KCCLA explains the inspiration behind the idea, “The hallmark of Korean cuisine is in its simplicity and harmony of fusion of vibrant colors, delicious tastes of ingredients, and health consciousness. The event aims to introduce future chefs and students of culinary art to Korean cuisine, its traditions, cooking methods, and nutritional values. Chefs are bridges between food and its patrons. Through this competition, we hope to stimulate the chefs' palate and inspire them to eventually include Korean methods and dishes in their existing and future culinary ventures.”

The competition is open to current students at Le Cordon Bleu and will challenge the chefs’ knowledge of fermentation in Korean cuisine. First and second place winners will be awarded a scholarship from the Korean Cultural Center, Los Angeles toward their Le Cordon Bleu tuition. The students will choose from select ingredients used in traditional Korean dishes. Final preparation of their dish, presentation, and judging will take place on September 21st at Le Cordon Bleu.